Soba is deeply rooted in Japanese food culture as a staple on par with rice and udon. Soba noodles are a popular part of home cooking, and when you want to eat out there are also countless soba restaurants to choose from.
The French use buckwheat flour — the main ingredient in soba noodles — to make galettes, but buckwheat noodles are uniquely Japanese.
Popular soba dishes in Japan include "Morisoba", where the boiled noodles are served cold with a dipping sauce, and "Kakesoba", where they are served in a warm broth.
It is also common to eat soba noodles with tempura, chicken or duck.
The rutin in soba fights high blood pressure and aging!
Soba contained a polyphenol-type nutrient called “Rutin” that is not found in rice or udon (wheat).
Rutin improves blood circulation and helps eliminate active oxygen, so it is great for preventing stroke and high blood pressure and has anti-aging benefits.
High in protein and essential amino acids, soba is an extremely well-balanced and nutritious member of the cereal family.
Even the leftover cooking water is healthy!
What’s more, once the meal is done, it is common to drink the water used for boiling the soba (called "Soba-yu" in Japanese) along with a little of the tsuyu broth.
Because rutin dissolves in water, more of it ends up in the soba-yu than in the noodles themselves. So don’t dump that cooking water — try drinking it or using it to boil vegetables instead!
(Note: Buckwheat is a common allergen, so take care when serving soba to children or to people who have never eaten it before.)