Cold Soba & Udon Noodles Tray

Buckwheat is a nutrient-dense grain with a high vitamin B content. The flour obtained by removing the grain’s insides is white, but the flour obtained by extracting the grain’s skin has a distinct flavour and a greyish hue. This flour is often used in the production of popular soba noodles.

Making udon noodles is simple, combine flour and lightly salted water to produce udon noodles, then knead, stretch, and cut the dough into thin strips. During the Nara period, Udon is said to have arrived in Japan from China. One of the most remarkable characteristics of the dish is the variation in thickness and hardness of udon noodles from region to region. Kishimen and hoto noodles, for example, are flat and wide, but somen noodles are extremely thin. There are so many different types of udon that you can try the local udon in almost any section of Japan.