The World Food Recipe Box
Allergens in bold
Soba Noodles (gluten)
Sesame oil (sesame)
Soy sauce (gluten, soya)
Chilli garlic sauce (gluten, soya)
Crushed ginger (sulphites)
Sesame seeds (sesame)
Per serving: Energy 793(kcal), Fat 27g of which saturates 5g, Carbohydrates 103g of which sugars 6g, Protein 49g, Salt 4.89g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
As Edo (modern-day Tokyo) transformed itself from a small fishing village into one of the world’s most bustling cities, its food culture transformed as well. Starting in the 17th century, cafés sprang up all over to provide the growing metropolis with quick lunches of soba— a nutritious, protein-rich noodle made partly or wholly from buckwheat flour. Fragrantly nutty soba are still one of Japan’s favourite fast foods. They’re typically enjoyed cold in the summer months, dressed lightly to avoid overpowering their subtle flavour. Don’t be polite— it’s believed that soba can only be fully savoured by noisily slurping each noodle!
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