Ramen may be the world’s most famous Japanese noodle, and udon has long been synonymous with Osaka, but soba has always flown under the radar. Yet true connoisseurs know that soba is an art.
Buckwheat naturally contains no gluten, making it notoriously tricky to work with: it is brittle and lacks elasticity. That’s why many restaurants add wheat flour when making their soba noodles. The masters, however, stick to 100 percent buckwheat, resulting in a firmer, nuttier bite with a subtly toasty flavour.
In Osaka, this craft is well represented, with some restaurants even serving two types of soba: one made from polished buckwheat, and the other from whole buckwheat with husks included, creating a more complex, textured flavour. To get you initiated into the world of juwari, or 100 percent pure buckwheat soba, here are three restaurants where you can experience this exceptional Japanese noodle.
We recommend ordering the noodles plain, with just dipping sauce, to fully appreciate their delicate flavour and unique texture. Of course, you can always add a side of tempura to make it a full meal, or enjoy your soba in a hot duck broth, which is another popular way to savour it.
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AloJapan.com