Soba is imported from Japan
This soba is made with whole buckwheat
Soba noodles are normally served either chilled with soba senka or in a hot broth as a noodle soup.
How to cook soba: Boil water in a large pot. Insert soba into pot at random so that noodles won't stick together, and stir lightly. When the water reaches a full boil again, add 1 cup of cold water. Repeat this process twice. When the water returns to a full boil, check the noodles to see if they’re done. You want them to be firm-tender. Do not overcook the noodles. Once done, drain the noodles and rinse well under cold running water to cool the noodles.
How to eat cold noodles: Best enjoyed with spring onion, wasabi (horseradish), katsuobushi bonito flakes and a raw quail egg with the soba dipping sauce.
How to eat hot noodles: Chill hot noodles in iced water, then pour hot water over the noodles and drain before adding the broth. Best enjoyed with leeks/spring onion, ohba, chopped seaweed, or shinchimi (7-flavor spice powder).