Thin Japanese noodles made from buckwheat flour, served either hot in broth or cold with a dipping sauce, prized for their nutty flavor and nutritional value.
From Japanese 'soba,' originally meaning 'buckwheat' and later referring to noodles made from buckwheat flour. The word has been used in Japanese since the Kamakura period, when buckwheat cultivation became widespread.
Pure soba noodles are naturally gluten-free since they're made from buckwheat, but many commercial versions contain wheat flour for easier handling! The art of making 100% buckwheat soba, called 'jūwari soba,' requires incredible skill because buckwheat lacks gluten to bind the dough, making it extremely difficult to roll and cut without breaking.
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