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
Bring a pan of water to boil (for 90g noodles use 1l of water)
Add noodles to the pan and stir occasionally
Simmer for 4 minutes
Drain and wash immediately in cold water. Serve warm in soup or cold with udon dipping sauce (tsuyu), a blend of dashi stock, soy sauce and sweet mirin rice wine.
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 Joshurange of noodles is made according to traditional Japanese recipes, and packed in recycled paper packaging.
Ingredients: Wheat flour, buckwheat flour, water, salt