List Price : $103.28 Price : $77.64
Product Description
Eden 100% Buckwheat Soba is a rich and warming food, made in Japan using ancient, traditional methods. It is a delicious and convenient way to enjoy the flavor and exceptional health benefit of buckwheat. Soba is Japanese for buckwheat. In Japan, 100 Percent Buckwheat Soba is called 'kiko uchi' meaning 'pure soba'. Whole buckwheat is small batch stone ground into flour then added to a slow moving mixer with pure water to form dough that ensures the best texture and flavor. A series of rollers gradually presses the dough into thin sheets. Another roller cuts the sheets of dough into long strands that are hung on poles in a drying room with fans and allowed to dry for about 40 hours. The noodles are hand cut to length and allowed to finish air drying before packaging. Buckwheat's protein is superior to that of many cereal grains, providing all amino acids including the essential ones. Buckwheat is Nature's best source of rutin, a beneficial vitamin C complex flavonoid. Cooked soba is delicious wrapped in toasted nori to make noodle sushi.
- Rich and warming food
- Hand cut and air dried noodles
- Protein and essential amino acids
- Vitamin C and other health benefits
- Used to make sushi and other tasty dishes
Eden Selected, 100% Whole Buckwheat Soba, 8-Ounce Bags (Pack of 12) Reviews
Eden Selected, 100% Whole Buckwheat Soba, 8-Ounce Bags (Pack of 12) Reviews
| 40 of 41 people found the following review helpful  Cooking instructions not on package????, By Amazon Verified Purchase This review is from: Eden Selected, 100% Whole Buckwheat Soba, 8-Ounce Bags (Pack of 12) (Grocery) For those of us who want to cook these noodles using traditional Japanese cooking techniques; here are the instructions:Traditional Cooking Instructions for Japanese Noodles: You can boil the noodles as you would any other pasta or you can use the traditional Japanese style of cooking noodles, which takes a little longer but is well worth the effort. This method is referred to as the shocking method, cold water is added to boiling water several times during the cooking process, creating a more firm, tastier noodle. For this method, place 2 quarts of cold water in a large pot, cover and bring to a boil. Remove the cover, add the noodles and stir to prevent sticking. As soon as the water comes to a boil again, add enough cold water to stop the water from boiling (about 1/2 to 2/3 cup). Bring to a boil again, and add cold water again. Repeat one or two additional times until the noodles are done. Periodically check the noodles by removing a strand and biting or cutting it in... Read more 21 of 21 people found the following review helpful  Works for me--if you add olive oil to the water! And rinse!, By Cassiopeia (Seattle, WA) - See all my reviews Amazon Verified Purchase This review is from: Eden Selected, 100% Whole Buckwheat Soba, 8-Ounce Bags (Pack of 12) (Grocery) Originally, I felt the same way the other reviewer did about these, but then my boyfriend told me to add about a tablespoon of oil to the water (maybe a little more) as they were cooking and they weren't all clumpy and sticky anymore. They work great for me as I can't eat gluten and brown rice pasta seems to raise my blood sugar more than I'd like. The corn in quinoa pasta is out for me too! Allergies. This is a perfect alternative so I'd highly recommend it. It tastes good in stir fries and with tomato sauce!Update: Oddly, I did the oil thing and they still got clumpy this past time. We discovered if you rinse them with water while they are in the strainer, as soon as you take them out of the pot, they separate and are perfectly normal again. Hope this helps! 12 of 12 people found the following review helpful Highest-Quality Soba Noodles in the U.S., This review is from: Eden Selected, 100% Whole Buckwheat Soba, 8-Ounce Bags (Pack of 12) (Grocery) OK guys, what we have here is a basic misunderstanding about how Japanese buckwheat noodles differ from semolina pasta. This was my favorite food when I lived in Japan, so let me tell you how it's done. The cloudy boiling water means it's high quality soba. Eden is right about adding cold water, but only keep cooking it until it's al dente--sometimes three repetitions is too long. When the soba is done, SAVE a cup or two of the cloudy boiling water for a special treat later. Drain the soba noodles and rinse them. Then, and this is critical, soak them in a bowl of ice water for 3 minutes until they're nicely chilled.Japanese people do not stir-fry their soba noodles, as far as I can tell, so if you want to go that route you're on your own. The Japanese tend to eat all their noodles wet. Soba is often in hot soup, but the best way in the summer is to use a dipping sauce. You can buy one from an Asian market (I like Yamaki brand). Sometimes you're meant to dilute the dipping... Read more |
› See all 10 customer reviews...
No comments:
Post a Comment