In Japan, Soba’s pasta plays a special role on New Year’s Eve – as ‘Toshikoshi Soba’ symbolizes the transition to the New Year. The habit of eating a soba on this day dates back to Edo (XVII-XIX century), When it was believed that long pasta threads symbolize not only a long life, but also cut off from the difficulty of the past year. The Japanese often serve it in a simple, warm soup with soy sauce and fish broth (Dashi).
Soba pasta is traditional Japanese noodles made mainly of buckwheat flour. Contemporary versions often also contain a admixture of wheat flour. Their slightly nutty taste, elastic consistency and versatility in the kitchen made them gain popularity not only in Japan, but also around the world. Depending on the composition and region, there are several varieties of Soba:
- Juwari Soba – 100% buckwheat, intense taste, fragile consistency; is recommended in a gluten -free diet;
- Hachiwari Soba – 80% buckwheat, 20% wheat, more flexible;
- Chaste – with the addition of Green Matcha tea;
- Inaka soba – coarsely ground buckwheat, darker color and a fuller taste.
Soba has a long history, dating back to the EDO (1603-1868) period, but the first mention of buckwheat dishes in Japan appeared in the eighth century. Earlier, the buckwheat was used mainly as porridge, However, the method of making dough from it was developed over time, which were formed into thin threads. When Tokyo transformed from the small village of Edo into a modern metropolis, which is today, Soba pasta was a popular fast food sold on stalls by the roads. He became a favorite snack of peasants and construction workers who needed something fast and cheap. Over time, even higher social classes began to consume themselves, which led to the flourishing of specialized restaurants serving this pasta.
Soba pasta stands out low glycemic index (around 40-50), which means that the energy after consumption is released gradually. For people struggling with diabetes or insulin resistance, it is a particularly important advantage, confirmed, among others research by Japanese scientists, published in Journal of Nutritional Science and Vitaminology (2014). Other studies, including those published in the journal Nutrients in 2016, They also indicate the beneficial effect of Soba pasta on stabilization of glucose levels and increasing the feeling of satiety.
In addition to the low glycemic index, Soba provides valuable protein – about 5 grams per 100 grams of pasta – Thus supporting muscle structure, regeneration of skin cells, hormone synthesis and antibody production. In addition, the presence of fiber, B vitamins and minerals such as magnesium, Magnan and Iron, makes this pasta support the functioning of the nervous and muscular systems and metabolic processes.
Soba provides about 99 kcal per 100 g after cookingwhile traditional wheat pasta contains about 148 kcal per 100 g. Buckwheat contains all the necessary amino acids, including lysine, which is lacking in many other sources of vegetable protein, e.g. in wheat or corn. Thus, it contributes to the reduction of inflammation in the body. It is also worth mentioning that buckwheat products are rich in routine, a strong antioxidant that can reduce cholesterol, reducing its absorption in the intestines.
Pasta is cooked in a very simple way. Just take a few simple steps:
- In a pot, boil a large amount of water (without salt – it boils without it).
- Put the pasta to boiling water And gently stir so that it does not stick.
- Cook for 4-5 minutes (or according to the instructions on the packaging) until the pasta becomes soft, but still firm.
- After cooking, strain the pasta on a strainer. Rinse it under the cold, running water, stirring vigorouslyAnd – this step removes excess starch, prevents sticking and improves texture.
- If you give yourself cold, It is worth pouring it with ice water for additional elasticity.
Soba is a great base for many variants of dishes. It can be served cold, in a light salad with the addition of fresh vegetables, e.g. with carrots, cucumber or Chinese cabbage, or warm, as an element of a warming soup with tofu and shrimp. It tastes best with a classic soy sauce, freshly grated ginger and a little sesame oil. By adding nori leaves and chopped herbs, e.g. chives or coriander, we will give the dish lightness and freshness.
Source: NowowoPuje.pl
