Soba, a traditional Japanese noodle made from buckwheat flour, is celebrated for its earthy flavor and delicate, chewy texture. Unlike other noodles, soba has a distinct taste thanks to buckwheat, which also makes it a nutritious choice, packed with fiber, protein, and minerals. Soba can be found in various forms, from dried and fresh to handmade, with artisans taking pride in creating thin, uniformly textured noodles.
Tempura Soba, often served either hot or cold, tempura soba is accompanied by pieces of crisp, golden tempura—usually shrimp or seasonal vegetables—adding a delicious contrast to the chewy noodles.
Artisanal soba-making is a respected craft in Japan, requiring skill to achieve the right consistency and thickness. The process involves mixing buckwheat flour with water, kneading it to the perfect elasticity, and then rolling and cutting it precisely. Some soba masters even hand-grind the buckwheat for the freshest, most authentic taste.