KIBŌ Brimming with Hope: Recipes & Stories from Japan’s Tohoku
Elizabeth Andoh (Ten Speed Press, 2012)
JAPANESE SOBA NOODLES
そば・蕎麦
Typical packages of kan men (dried noodles) are pictured above.
Left = jūwari soba: Center = hachiwari soba; Right= yamaimo soba.
Japanese soba noodles are made from soba grain: buckwheat. Because soba
contains no gluten, forming dough from soba flour and water alone is challenging and
the resulting noodles are fragile. Noodles made from “pure buckwheat” dough called
jūwari soba, or “ten-tenths” (100% soba) noodles. Most soba noodles are hachiwari
or “eight-tenths” (80%) soba (buckwheat); the remaining twenty percent is wheat.
Those with wheat allergies should read package labels carefully. Some soba noodles
include a sticky yam called yamaimo. The yam flour acts as a binder in lieu of egg or
gluten-containing wheat flour.
wanko soba are short, stubby hachiwari type noodles
© Copyright 2012. All rights reserved by Elizabeth Andoh
1
KIBŌ Brimming with Hope: Recipes & Stories from Japan’s Tohoku
Elizabeth Andoh (Ten Speed Press, 2012)
COOKING JAPANESE SOBA NOODLES
Cooking times for packaged Japanese soba noodles vary enormously according to
the type (dried kan men, fresh nama, or semi-dried han nama), and from brand to
brand. Look to see if instructions are provided; if so, follow the guidelines printed on
the package. If no guidelines are available (or you are having trouble “reading” the
instructions), follow these basic procedures:
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Use plenty of water… and a pot with lots of headroom (for every bunch of
dried noodles, typically 100 grams/ 3.5 ounces, use about 500 cc/1 pint of water
and estimate at least 1-inch headroom.
DO NOT salt, or add oil, to the water.
Bring water in your pot to a rapid boil over high heat.
Scatter the noodles and poke them occasionally (to keep from sticking
together) until the water returns to a boil.
Begin counting from the time the water boils. Adjust your heat source to
maintain a steady, but less vigorous, boil.
Cooking-Time Guidelines for Various types of noodles:
生麺
nama men
FRESH NOODLES:
soba (buckwheat) = boil 1 minute, then check for doneness
半生麺
han nama men
FRESH NOODLES:
soba (buckwheat) = boil 2 minutes, then check for doneness
乾麺
kan men
DRIED NOODLES:
soba (buckwheat) = boil 7-8 minutes, then check for doneness
Ideally, noodles should be cooked through (no hard core) but still firm; similar to what
Italians call al dente. If after follow guidelines above the noodles are still too hard,
cook for another 25-30 seconds, then test again.
Repeat, as needed, at 30-second intervals.
When done, drain and RINSE well under running cold water to remove surface
starch, EVEN IF YOU WILL BE SERVING THE NOODLES HOT later.
Drain again.
© Copyright 2012. All rights reserved by Elizabeth Andoh
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