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Literally : the soba is the eighth generation.
You'll be won over by the delicious buckwheat fragrance of these noodles ( buckwheat exclusively grown and harvested in Minami Aizu, Fukushima Prefecture ). Japanese igname flour ( dioscorea japonica ) combined with the buckwheat flour ( more than 55.00% ) gives an exceptionally smooth slightly crunchy texture to these soba.
These soba are hand made in a traditional way, one by one.
We suggest eating them cold.
One packet for 2 to 3 people depending on appetite !
Preparation for 240 gr of Giemon soba :
These traditional soba, delicate to cook, must be prepared in the following manner.
-bring 3 litres of water to the boil
-plunge the soba into the water and stir gently
-add cold water in case of boiling over lower the heat and cook for 5 minutes
-remove the soba from the heat and place in a strainer
-rinse in cold water, stirring delicately
-strain
-eat within 5 minutes from straining to take full advantage of the flavour and texture.
Eating suggestions :
Mori soba (cold soba served on a bamboo mat)
Put the soba tsuyu in a small bowl and season with chopped chives, grated white radish, grated ginger, dried shredded Nori seaweed, white sesame seeds, wasabi and green Shiso.
Drop your soba balls into this seasoning and eat.
Bukkake soba (soba served in a bowl, then covered with hot or cold soup)
Place the cooked soba in a soba bowl. Accompany with scraped Kombu seaweed (tororo kombu), scraped, dried bonito (kezuribushi) and chopped chives. Then cover with hot or cold soba sauce and eat.
BASIC SAUCES to accompany soba, sômen and udon
Tsuyu sauce for soba, 4 people
· Basic sauce: 33 cl dashi stock + 5 cl soy sauce + 3 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 3 cl mirin
Tsuyu sauce for somen and udon noodles, 4 people
· Basic sauce: 40 cl dashi stock + 5 cl soy sauce + 4 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 5 cl mirin
