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.
‹Swipe for the next dish›
IThe Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
200g
100% buckwheat soba noodles (kneaded without wheat binder)
Not yet stocked in British Columbia
15ml
dashi stock (kombu and bonito)
Not yet stocked in British Columbia
15ml
tamari (wheat-free soy sauce)
Not yet stocked in British Columbia
10ml
mirin
Not yet stocked in British Columbia
5g
wasabi root
freshly grated
Not yet stocked in British Columbia
4 sheets
nori
cut into strips
Not yet stocked in British Columbia
20g
daikon radish
finely julienned
Not yet stocked in British Columbia
2
spring onions
bias cut
Your own market
10g
toasted sesame seeds
Not yet stocked in British Columbia
5ml
toasted sesame oil
Your own market
II
The Method
1
Bring 2 litres water with 10g salt to rolling boil in large pot.
2
Add 100% buckwheat soba noodles; stir immediately to separate; cook uncovered for 3 minutes until just tender (do not overcook).
3
Pour noodles into sieve and rinse under cold running water 30 seconds, stirring gently to remove starch; drain thoroughly.
4
Combine dashi, tamari, and mirin in small saucepan; warm gently over low heat for 2 minutes (do not boil).
5
Divide noodles into 2 serving bowls; ladle 150ml warm dipping sauce into each small accompanying bowl.
6
Arrange daikon, spring onion, nori strips, and small dollop wasabi around bowls; drizzle noodles with sesame oil and sprinkle sesame seeds; serve with dipping sauce on the side for dipping.
IV
Sensory Tests
◇Where it lives or dies. The soba-yu (the warm water in which soba was cooked) is traditionally served at the end of the meal — add it to the remaining tsuyu to produce a warm, savoury drink; this is one of Japanese cuisine's most elegant endings
For warm soba (kake soba): return the rinsed noodles briefly to hot water or hot tsuyu broth — they reheat in 30 seconds
The wasabi is dissolved in the tsuyu by the diner, not placed on the noodles — this allows control over heat level
VII · Origin & Lineage
Japan; soba cultivation introduced from China c. 8th century CE; juwari soba (100% buckwheat) is the oldest form and the specialty of regions like Nagano and Yamagata prefectures.
Pillars V — VII
The full recipe pages are part of membership.
Cross-cuisine parallels, what to pour, and the dish's origin and lineage — on every recipe.
Enter · from $49 a year
