Izumo Soba Noodles $9.95

Izumo-style soba noodles are known as one of the best types of soba in Japan. ​

With roots in the Shimane Prefecture, Izumo soba are made from whole soba grain, which adds more body and flavor. These noodles in particular are from Honda Shoten, which has mastered their soba-making techniques over the course of five generations—including a steaming technique that allows the soba to remain fresh always, even when stored at room temperature.

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Soba is often served chilled with a dashi-soy dipping sauce with toppings like nori, scallions and daikon, or hot in a dashi-based broth. We also like them in noodle salads and stir fries like our Spicy Garlic Soba with Greens and Miso-Walnut Soba with Bok Choy. And in the Izumo region of Japan, locals eat soba “kamaage” style, which uses the starchy water the noodles were cooked in as the base, adding a soy sauce and garnishes.

Dipping Sauce for Cold Soba
In a small saucepan over medium, simmer 1 cup low-sodium chicken broth, ½ cup soy sauce, ½ cup mirin and ¼ cup sake for 3 minutes. Transfer to a bowl and refrigerate until cold. Divide the sauce between four bowls. Serve with cold cooked and drained soba noodles, along with thinly sliced scallions, toasted sesame seeds and wasabi paste for stirring into the dipping sauce. ​

Kitchen Notes

Since these soba noodles come fresh (not dried), they’ll get on your plate much faster. Cook for 3 minutes in boiling water. Drain and rinse with cold water for about 10-20 seconds or until cold to the touch.

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