Yakisoba buckwheat noodles, 0.3 kg

Buckwheat noodles are a relatively new product of Japanese cuisine. The first mention of buckwheat noodles in Japanese cuisine dates back to about 400 years ago, but in a short time buckwheat noodles managed to become one of the favorite Japanese dishes.

The Japanese consider soba a universal food, and use it in almost any form (except raw). Buckwheat noodles are "grateful" for their success and high nutritional properties. The amount of protein soba is almost not inferior to fish.

Japanese noodles are prepared using buckwheat flour, which explains its brown color and soft unique hue. This noodle is very good in various Japanese soups of meat and poultry, as well as in cold salads - vegetable or meat.

The most delicious, appetizing and tender is soba, cooked without any additives. It is very fragile, so it should be prepared with great care.