I‘ve been getting into making zaru soba, but my noodles always come out a bit slimy compared to what I ate in Japan. I use dry soba which have about 30% buckwheat content. Several places on the internet, such as [this bon appétit article](https://www.bonappetit.com/story/what-is-soba), mention the buckwheat content of the noodles should be about 70%, but I can‘t for the life of me find dry noodles with such a high percentage, and even the brand linked to in the BA article has 30% buckwheat.
Is it true that „proper“ soba should have such a high buckwheat percentage? Can you recommend any brands? I‘m hoping to get as close to what you get in a restaurant in Japan as possible while using dried soba.
2 comments
You can look up juwari soba which is 100% buckwheat. I can get it in Japanese supermarkets
I’ve been having this exact same thought. Not a single brand at any Asian market I’ve been to is only buckwheat. I’m going to try getting buckwheat flour and making them myself.