Soba Noodles (100% Buckwheat — Naturally Gluten-Free)

Buckwheat soba — 100% buckwheat noodles, as opposed to the more common 80:20 buckwheat-wheat blend — is the only form of soba that is naturally gluten-free. These juwari soba (ten-ten: fully buckwheat) noodles are considerably more difficult to make than the blended version, because buckwheat has no gluten to bind the dough; only water and technique hold the noodles together. This requires skilled, practiced rolling and cutting. Made by a craftsman, juwari soba has an earthy, deeply nutty flavour and a delicate, slightly fragile texture that is unique and extraordinary. For most home applications, sourcing from a specialist soba maker who produces juwari soba, then preparing the soba correctly (briefly cooked, rinsed in cold water, served with a dipping tsuyu), is the more practical approach. Served cold (zaru soba) with nori, spring onion, and wasabi alongside the tsuyu is the clearest expression.