"Ni-hachi soba" is Yamamoto's very popular product. "Ni-hachi soba", the buckwheat noodles, consisting of 80% buckwheat flour and 20% wheat flour. This type of soba, which flourished in the Edo period (about 400 years ago), when it was most popular, is still valued in the todays world. It is still said that "Ni-hachi soba" has "the most favorable buckwheat to wheat ratio" and is loved by soba fans as high-end pasta that has a strong flavor and springy texture.
Water after the cooked noodles "Ni-hachi Soba", so-called "Soba-yu", which contains a lot of nutrients, can be used to prepare a simple bouillon "Soba tsuyu", by adding to it a soy sauce based dashi.
A method of preparing:
Cook for 5 minutes, then rinse with cold water. Soba, like udon, can be served cold ("Zaru soba") or warm ("Kake Soba").
Ingredients: buckwheat flour, wheat flour