Japanese soba noodles are crafted using traditional techniques handed down for centuries to achieve an optimal nodogoshi, or “throat feel”. And while we love the firm, nutty typical soba noodle, this one infused with premium green tea is earthy, fresh and elegant. Don’t be afraid of the flavor, it’s mild and wheatgrass-like, so it plays well with other tastes much like a plain noodle would while adding a little something special. plus, you can’t beat the soft, slippery, slurp-able texture.
Cha soba is a thin Japanese soba noodle made with wheat flour, nutty buckwheat flour and green tea, which adds a spring green hue. It’s typically enjoyed in cha soba, a cold noodle dish that includes a simple dipping sauce that’s popular during Japan’s hot and humid summer season.
We test everything we sell. Here’s how we’d use this.
Use for traditional cold cha soba: pair with a soy-based sauce for dipping and fresh garnishes like cucumber and tomato. We especially love riffing on this dish using mentsuyu with scallions, ginger, sesame seeds, and finely shredded nori. The grassy freshness of these noodles also are at home in our Miso-Walnut Soba with Bok Choy and Spicy Garlic Soba with Greens.
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.
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