Izumo Soba Noodles
These soft, fresh noodles are made from equal parts buckwheat flour and wheat flour, which yield an especially springy, yet tender texture and full flavor compared to other soba we’ve tried. The flour is milled in-house and no preservatives or other binding agents are used in the noodles—just a dash of salt to round out the flavors. We love the subtle nuttiness of buckwheat and how it plays up the overall umami flavor of soba. Plus, the wider surface area of these noodles allows them to sop up even more sauce.
Inaniwa Handmade Udon Noodles
These handmade noodles stand out from the pack. With a versatile thinness unlike traditional udon, yet with the same slurpy, chewy texture that’s distinctive of the noodle, Inaniwa udon has been handmade by artisans for over 300 years. The process takes four whole days: The noodles are kneaded on a starched surface before drying, followed by a series of hand kneading sessions before they’re shaped into their final form and left to sit. The resulting noodles are silky smooth with a mild taste, with a lovely kick of salt that makes the flavor come alive.
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