Noodle i-d 12 Soba

What

One of the world’s truly great noodle varieties, soba are rugged, tough, protein-rich and extremely versatile. A lightly flecked, humble mushroom-brown colour, they are generally made from a combination of buckwheat and wheat flour, although some exclusively buckwheat flour soba are available. They are usually eaten in soup, or chilled with a dipping sauce. In Tokyo, they represent the epitome of noodle élan.

Why

Because they taste just as good hot or cold. Because they have a distinctive nutty flavour that makes them work even when served on their own with a dipping sauce of dashi, soy and mirin. And because they are high in protein, rutin and vitamins E and C.