"Soba" is a noodle made from buckwheat flour, and is one of my favorite Japanese foods. If I lived somewhere in east or west coast, I could find Japanese food restaurant where I can eat it. However, it have been only the way to use dried noodle here. Once I tried to make "soba" with a buckwheat flour found in a store, it was ground whole buckwheat including pellicle and inner skin. It's flavor was "soba" but contained too much fibers. Then I had given up to make it until I get this.
This flour is from good part of buckwheat, and suitable to make "soba" noodle. I'm enjoying making "soba" with this flour on each weekend.
This flour is not "sa-ra-si-na" (in Japanese) that is a flour using the most inner starch rich part, but "ichiban ko" (1st grade flour) or "nami ko" (general purpose flour). "Soba" from this flour becomes "Edo mae" (Tokyo style). If this has little bit more of inner skin (or pellicle), I can make "Inaka soba" (country style), I like more than "Edo mae".Get more detail about Buckwheat Flour - 10 Lb Bag / Box Each.
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