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Are there raw Japanese soba (buckwheat) noodles?

Are they raw to begin with? They are made from buckwheat flour…that’s it.

If not…is there a way to make them raw?

I had bought some cha soba (green tea buckwheat noodles!) from an international market a while ago. I still eat some cooked food so I decided to make these tonight. There was a recipe on the back for the traditional sauce that goes w/them, made of shiitake, water, white wine, ginger, soy sauce, and sugar…so that part is very easily raw-ified.

But the noodles! OH GOD THE NOODLES! They’re SOOOOOOOOOOOOO good!!!!! So simple and beautiful delicious! Tell me there’s a way I can have raw soba!

Comments

  • that’s adorable. =)

    but, it looks like there’s no way in h* they got buckwheat to look like a noodle by sprouting it, blending it with water and dehydrating it below 105 degrees. and even if they had, what would the nutrient density of that kind of food be?

    soba is hardly the worst thing you could eat at night with a raw sauce though.

    if you want a chewier noodle you could try sea tangle or kelp noodles… or making coconut noodles.

    OR my favorite has been tossing zucchini noodles with a little raw salt and pepper and warming them for about 30-minutes in the dehydrator.

  • BluedolfinBluedolfin Raw Newbie

    Branwyn32~ The soba noodles that you love, do you soak, cook, or just eat them straight from the package? What brand are they? You might find the info you are looking for on their website or by contacting them directly.

  • MeditatingMeditating Raw Newbie

    BRANWYN 32 I know exactly how you feel. I had been eating very high raw for at least 2 months, then I got this soba noodle jones. I have eaten them every night for almost two weeks, each night with a different sauce. Tonight – spicy, sweet peanut sauce. MMMMMMMMMmmmmmm.

    Eventually the craving will run its course. When it started, I went to my local market and asked them to order the Sea Tangle kelp noodles. I hope they can. I know I can order them, but I don’t have room in my fridge.

  • looks like they usually knead soba dough with water and wheat flour then dry them with cool air around 70 degree…..so it can be raw. (they keep flour raw temp, store and doing ground process) but i agree blusedolfin, each brand could be different, will be nice to contact them to make sure.

    i wonder if we can make soba noodle with: soaked(or sprouted) buckwheat with flax seed(or chia seed) to hold together. ground them and add water and sea salt, knead by hand or do everything in a food processor. then press the dough using rolling pin to make thin. roll them and cut them to make noodles. dehydrate them but not too dry. eat with sauce/soup/salsa anything you like.

    hope this gives you some idea. and thank you gave me idea i’ll try to make them!

  • dodododo Raw Newbie

    hmm i might experiement to this end. we have a noodle roller and cutter that someone gave us as a thank you for some work my husband did that weve not used. i have rye, wheat, oat, buckwheat, spelt (dinkle) and flax in the kitchen. the only thing i worry is that they might disintigrate in the warm water when you soak them, i guess we shall see.

    i shall let you know how it turns out

    just had a thought as well, i wonder if i could use the machine to cut my zuccini into spaghetti hmmmmm

  • I don’t think the raw soba idea will work. Even if you sprout and dehydrate the buckwheat, then grind it into flour and mix with water to make noodles, you’d still have to cook them in boiling water or else you’re just eating raw dough, which may appeal to former childhood Play Doh eaters (minus all the salt! LOL), but you definitely won’t have the right texture if you don’t cook them. But, what if you put a peeled zucchini through your food processor and mixed it with enough of the homemade raw, dehydrated buckwheat flour and maybe a bit of oil to make the right consistency, then rolled out and cut the dough into noodles and dehydrated a bit. Could it work? Sounds like a worthy experiment. Now, all we need is a real wasabi root for grating and nama shoyu (or a really raw substitute) and we have the makings of a soba slurping party. =D

    On another note, I really disliked the texture of my sea tangle noodles. I also didn’t like the crunch of butternut squash made into noodles with my Spirooli. I ended up having to steam the butternut squash a bit to get a more pleasing texture. I’m currently sticking with zucchini and yellow summer squash for raw noodles, which is fine, but if anyone’s found another vegetable or fruit or technique which produces a more realistic noodle texture, I’m all ears!!!

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