The soba noodle is one of the most popular Japanese dishes. It is made of buckwheat flour, sometimes enriched with a small quantity of wheat flour, which makes the soba dough elastic, and good for making thin noodles. Depending on the wheat proportion, the taste of soba varies greatly.
If you travel to the Izumo area in Shimane, you can taste a special soba, because here, in order to enrich the buckwheat flavor, the flour is made from the whole buckwheat grain, including the outer shell. This makes the flour darker, and the soba noodles are more flavorful…
Yesterday’s Japan Photo: