Tag Archives: Buckwheat noodles

Soba/Buckwheat Noodles: Easy Preparation


I’ve been asked for some time how to make your own soba/buckwheat noodles at home.
It is not that difficult, although you might need some particular tools.
Here is a simple recipe from which you can freely improvise.

Enough for 5 people
Buckwheat Flour/Soba-ko: 400g
Wheat flour (normal): 100g
Cold water: 250g
Some additional buckwheat flour for folding

Large pan
Wooden rolling pin
Large Chinese/Japanese-style chopping knife
Wooden working surface/board
Board for guiding knife


First step:
Pour buckwheat flour and Wheat flour into a large basin/pan and mix well.
Pour in one third of the water slowly in a thin flow. Mix with tip of fingers.

Step 2:
Break eventual hard lumps between fingers.

Step 3:
Repeat step 1 twice again until you obtain a fine mixture.
Work as fast as possible.

Step 4:
Once satisfied with the uniformity of the mixture, press hard with your knuckles.

Step 5:
Once the flour has chamged into one lump, fold and press with palm of the hand.

Step 6:
Repeat Step 5 until lump has become shiny. Fold into a ball.

Step 7:
Shape the lump into a pyramid.

Step 8:
Turn pyramid onto its tip and press hard as to form a saucer.

Step 9:
Start spreading lump with wooden roll pin. first angle by angle as to form square.

Step 10:
Once you have spread the lump until the square has diminished to a 2 mm thickness, first sprinkle some buckwheat flour all over the surface and fold in two.

Step 11:
Sprinkle with buckwheat flour and fold again (4 layers).

Step 12:
Cut soba lump with the heavy chopping knife, using the wooden guide board for even cutting by shifting the guide board slightly after each cut.

Step 13:
Bring a large large pan of water to boil, drop noodles into water separating them between your fingers as they fall out. Boil for 2~3 minutes stirring with long chopsticks.

Step 14:
Take noodles out of pan (the soba tsuyu/soba soup can be used hot later) with a sieve and coll down under running cold water. Drain.

Step 15:
Serve onto plate with or without dry seaweed, wasabi, soba soup or whatever you feel like.
You could also make maki with the same soba.
Variations are many!

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Tea Buckwheat Noodles: “Tya-soba”

The Japan Blog List

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Shizuoka Prefecture is celebrated for its green tea all the World.
Vegeterians (and vegans!), rejoice! A company called Ikejima Foods in Hamakita Ku, Hamamatsu City has come up with Tea Buckwheat Noodles/Tya-soba!.
Tea comes from the Kawane area which produces some of the best tea in the Prefecture.
The noodles contain no preservatives and neither the noodles, nor the tsuyu/soup contains any animal extracts whatsoever (no milk or egg products).
One pack contains enough for 4 small or 2 medium portions.


As for cooking, here are simple instructions:
Cold Noodles style:
Dilute tsuyu/soup in 100 ml of clean water.
In one big pan heat 2 litres of water. Bring to boiling point. Drop in noodles. Lower fire to samll. Stir with long chopsticks. The noodles are ready when they readily come to the surface. Wash them rapidly under running cold water inside a “zaru”/small basket or inside a bowl full of cold water until noodles are cool enough. Drain water and place on a flat dish over a bamboo net if possible. Eat noodles by dipping them in tsuyu/soup to which you can add freshly cut raw leeks and wasabi (or any spices you fancy!)

Hot noodles style:
Dilute tsuyu/soup into 230 ml of hot water.
Cook noodles as for cold style. Drain and drop into bowl full of tsuyu/soup. Add vegetables, freshly cut raw leeks and spices to taste.

“Meicha Soba”
Ikejima Foods
Hamamatsu City, Hamakita Ku, Terajima, 2351
Tel.: 053-587-1025

Soba Restaurant: Bokunenji

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My Japanese better (worse?) half who is a soba-addict had always wanted to visit Bokunenji in Shuzenji, Izu peninsula. The comparatively long train and bus journey (a couple of hours from Shizuoka City) means that we do not have many opprtunities to visit this charming little city.

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Bokunenji is your typical traditional Japanese restaurant set in an ancient wooden house fit with tatami and cushions. A bit tough for my stiff body, but stiil worth suffering a little!

Bokunenji serves “juwari” soba/buckwheat noodles in 9 different manners, hot or cold, as well as 8 kinds of side dishes. Any soba restaurant worth its salt should serve “tamago yaki/Japanese omelette” and “yaki soba miso”/soba seeds and miso grilled on a wooden spoon. Therefore we ordered tamago yaki, which was excellent by any standards.

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As for the noodles my better (worse?) half ordered hot noodles with slices of duck, and I “oroshi soba” (cold noodles served with grated daikon radish).
They were really tasty andI came to understand why the place is so popular as demonstrated by the guests keeping coming in all the time.
Eating such food in such a place will provide with a true Japanese experience.
The prices are a bit stiff, but this is a very popular tourist spot.
Among the proposed sake, they serve Isojiman (Yaizu City) Honjozo, which is definitely a plus in their favour!

Shizuoka Prefecture, Izu City, Shuzenji, 3451-40
Tel: 0558-730073
Business hours: 10:30~16:00
Closed on Wednesdays