Varieties of Soba Noodles
The most famous Japanese soba noodles come from Nagano. Soba from Nagano is called Shinano Soba or Shinshu soba. Ni-hachi (二八, two-eight) soba, consists of two parts of wheat and eight of buckwheat; Juwari (十割, 100%) soba, the finest (and usually most expensive) variety, consists entirely of buckwheat.
By location
- Etanbetsu soba: named after the central region of Hokkaidō (Asahikawacity)
- Izumo soba: named after Izumo in Shimane
- Izushi soba: named after Izushi in Hyōgo
- Shinshu soba: named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu)
By ingredients
- Cha soba: flavored with green tea powder
- Hegi soba: flavored with seaweed
- Inaka soba: "country soba", thick soba made with whole buckwheat
- Jinenjo soba: flavored with wild yam flour
- Mugi soba: flavored with mugwort
- Ni-hachi soba: soba containing 20% wheat and 80% buckwheat
- Sarashina soba: thin, light-colored soba, made with refined buckwheat
- Towari soba or Juwari soba: 100% buckwheat soba
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—Bible: New Testament, 1 Corinthians 12:4-6.