Soba Noodles

Japanese food is one of my favourite cuisines in the world of gastronomy. My love for simple and sophisticated food has brought me to like soba noodles in particular. A seemingly simple thing, yet complex both in flavour and preparation. Soba noodles are basically buckwheat and wheat flour mixed together, and the amount of the ingredients varies with different varieties of soba noodles. 

The preparation process is labour intensive, requiring the soba maker to constantly knead the dough until it forms into a single lump, fold it, then slice it evenly so much so that all individual noodle strands have the same thickness. This required the utmost skill and requires many years of experience. It is usually served cold, with a soya sauce based dip, or served hot in a soya sauced based soup, and I personally prefer the cold option.

To me, soba noodles are simplicity and perfection in a package when prepared well. This dish brings out the pure essence of the buckwheat flavour, and is also very versatile as it compliments a number of side dishes such as tempura or sashimi.  Usually when people eat soba the ideal way is to slurp the noodles so to enjoy the flavour even more, though I'm still trying to get the hang of of it. Good soba noodles require the utmost skill and care to produce, and the person eating it should also enjoy it correctly so to obtain its maximum flavour, as that is the best way to show appreciation to the ingredient and to its maker.