TOWARI MACHINE / Buchwheat Noodle Machine

soba

Reason

What is the reason that Japanese SOBA is now so popular
among celebrities all over the world?

WASHOKU has become widely known around the world since "Japanese cuisine; Japanese traditional food culture" was etched in the UNESCO Intangible Cultural Heritage List in 2013. Soba is one of Japan's traditional dishes, and its origin is thought to have been brought in from the Chinese continent 9000 years ago. It was in the Edo period 400 years ago that Soba began to be eaten like noodles today.

One of the reasons for this is that the Japanese diet is said to be an ideal balance of nutrition, contributes to longevity and the prevention of obesity with a diet low in animal fats and oils through the skillful use of "Umami=Deliciousness".

The reason why 100% SOBA is delicious is that you can enjoy the maximum aroma of buckwheat flour.

The Japanese food that has become available all over the world, and although the number of Japanese restaurants is increasing, the 100% buckwheat soba is surprisingly rare. Like sushi and tempura, soba is a popular food in Japan, but it is not widely used in Japanese restaurants overseas.

The source of aroma and taste is from proteins within

The whole-grain buckwheat flour contains proteins that gives it its aroma and umami (=tastiness), and the essential amino acid score for protein synthesis is extremely high at 90. We can say that the SOBA is a very low calorie, healthy food.

[Ref. meat: 100, rice: 60, flour noodle: 40]

In addition, buckwheat is rich in 'Rutin' also known as vitamin P, which acts as a "antioxidant" to suppress vascular damage. Antioxidants help remove active oxygen in blood, and it can prevent damage to blood vessels caused by active oxygen.

The health benefits of rutin include the followings:

Strengthens capillaries to lower blood pressure, prevents heart disease, stroke, arteriosclerosis, diabetes, and dementia

Represent Food in Japan

To know the history of soba is to know the sophisticated food culture of Japan

Soba is a typical Japanese dish along with sushi and tempura. It has a long history, and in the Edo period "Sobakiri", a method of cutting buckwheat flour into the shape of noodles, was invented.
It is now called "SOBA" for short. After that, it became popular mainly in Edo and became popular as a daily dish. It was also appreciated by feudal lords as a gift to the Shogun family. Buckwheat, which flourished in the Edo period, became a representative food culture of Japan, appearing in many Ukiyoe prints and literature.

Machine-made, no reliance on human labor:
The future of authentic, 100% buckwheat SOBA

“100% Buckwheat Soba” is a gluten-free noodle made with 100% buckwheat flour, without any wheat flour used as a binder.
Among commonly consumed grains, buckwheat is the only gluten-free health food that provides protein. It is also rich in dietary fiber and contains vitamins B1 and B2, which are effective in relieving fatigue, as well as rutin, which has antioxidant effects and helps lower blood pressure. For these reasons, it is one of the foods that is attracting attention from top athletes around the world.

Proposal for labor-saving measures
Providing consistently high-quality, handmade Japanese soba noodles requires experience and dedication. In today's world, where human resources are limited.

We are able to reliably supply healthy and delicious 100% buckwheat noodles as fresh noodles. Please enjoy them not only as Soba but also as a gluten-free health food. Experience the authentic aroma of freshly made noodles.

[History of SOBA]
Soba eaten by people in Edo at that time

The history of soba is essential to know about "Soba noodles" as part of Japanese culture. It is said that soba itself has been eaten by Japanese since the Jomon period before Christ. However, it is said that soba came to be eaten as noodles in the Edo period at the end of the 16th century or the beginning of the 17th century. It is said that it started as a food for common people in the current Tokyo city called "Edo" in the Edo period.

The population of Edo at that time was over 1 million and it was a town where many Samurai and merchants gathered from the countryside. It is said that the people called "Edokko" who lived in Edo at that time were impatient because many people went there and were busy in business. The impatient people of Edo ate soba like fast food, which was cheap, nutritious and ready to eat. This style of fast food still remains as stand-up soba, which can be eaten standing up in places like train stations.

The cold buckwheat noodles served on a bamboo strainer
is called “Zaru Soba”, which is condensed Japanese food culture

Japanese soba can be eaten as noodles in hot soup like ramen, but the more popular way is to dip cold noodles in the soup. The cold soba that is eaten at a typical soba restaurant is served on a bamboo basket or steamer. In today's Japan, dishes like Western food are popular, but only soba restaurants still have this Japanese style from the Edo period.

The soba soup is based on bonito broth which is also used for miso soup and seasoned with soy sauce. It is a food filled with Japanese food culture because you can add Japanese unique spices such as wasabi and green onions to your liking.
It goes well with popular tempura. At many soba restaurants, you can eat soba as a set with tempura. You can also drink sake called "Soba-Mae" at an old soba restaurant in Japan. Drinking sake while ordering grilled Miso and Kamaboko (fish paste) separately is the best. Tamagoyaki made with soba broth is also popular.

Putting our hearts into the ingredients of four seasons

It is a scene of soba delivery in the Edo period =Current UBER EATS
Soba delivering services for over 400 years!

[MORI-SOBA] =Buckwheat Noodles served on a Bamboo Strainer, which is served on a colander to drain water appeared in the middle of the Edo period.
After that, in the Meiji period, the MORI-SOBA was covered with dried seaweed and became [ZARU-SOBA] =Buckwheat Noodles served on a Bamboo Strainer. Originally, the MORI-SOBA was common to be served adding only wasabi without pouring anything else on.
If you add some grated spicy Japanese white radish, it will be the standard spicy [OROSHI-SOBA] in summer time.