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Akagi dried soba noodles are a fine buckwheat-based noodle, and are produced in Japan's famous wheat district. The buckwheat gives the noodles are firmer texture and nutty taste. Soba noodles would traditionally be cut by knife rather than rolled, so the noodles have a distinctive square profile. Enjoy hot in a dashi based broth, or cold with a dipping sauce with a wasabi and spring onion garnish.
To cook the dried soba noodles
Producer Akagi makes its noodles in Gunma Prefecture in central Japan, an area famous for its climate, abundant water and quality of wheat. The producer named itself 'Akagi' after the highest mountain in the district. This Joshu range of noodles is made according to traditional Japanese recipes, and packed in recycled paper packaging.
Ingredients: Wheat flour, buckwheat flour, water, salt