Qty:1
$96.90 + $13.60 shipping
In stock. Usually ships within 4 to 5 days.
Sold by Quality Green Products
Add to Cart
or
Sign in to turn on 1-Click ordering.

Other Sellers on Amazon
Add to Cart
$109.52 ($1.14 / oz)
+ Free Shipping
Sold by: Save Plus
Add to Cart
$107.46 ($1.12 / oz)
+ $14.17 shipping
Sold by: Eternity Essentials
Add to Cart
$115.99 ($1.21 / oz)
+ $11.32 shipping
Sold by: Herbalicious Products

Image Unavailable

Image not available for
Color:
  • Eden Selected, 100% Whole Buckwheat Soba, 8-Ounce Bags (Pack of 12)
  • Sorry, this item is not available in
  • Image not available
  • To view this video download Flash Player
      

Eden Selected, 100% Whole Buckwheat Soba, 8-Ounce Bags (Pack of 12)

by Eden

Price: $96.90 ($1.01 / oz) + $13.60 shipping
In stock.
Usually ships within 4 to 5 days.
Ships from and sold by Quality Green Products.
  • Rich and warming food
  • Hand cut and air dried noodles
  • Protein and essential amino acids
  • Vitamin C and other health benefits
  • Used to make sushi and other tasty dishes
6 new from $96.90

Gear Up for Game Day: Up to 20% Off Groceries
Get ready for the 2014 football season, and save on select beverages, snacks, and more. See more.

Frequently Bought Together

Eden Selected, 100% Whole Buckwheat Soba, 8-Ounce Bags (Pack of 12) + Orgran Toasted Buckwheat Crispibread, 4.4-Ounce Boxes (Pack of 6) + OrgraN Buckwheat Pasta, Spirals, 8.8-Ounce Packages (Pack of 7)
Price for all three: $152.53

These items are shipped from and sold by different sellers.

Buy the selected items together


Important Information

Ingredients
Buckwheat Flour

Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Product Description

Eden 100% Buckwheat Soba is a rich and warming food, made in Japan using ancient, traditional methods. It is a delicious and convenient way to enjoy the flavor and exceptional health benefit of buckwheat. Soba is Japanese for buckwheat. In Japan, 100 Percent Buckwheat Soba is called 'kiko uchi' meaning 'pure soba'. Whole buckwheat is small batch stone ground into flour then added to a slow moving mixer with pure water to form dough that ensures the best texture and flavor. A series of rollers gradually presses the dough into thin sheets. Another roller cuts the sheets of dough into long strands that are hung on poles in a drying room with fans and allowed to dry for about 40 hours. The noodles are hand cut to length and allowed to finish air drying before packaging. Buckwheat's protein is superior to that of many cereal grains, providing all amino acids including the essential ones. Buckwheat is Nature's best source of rutin, a beneficial vitamin C complex flavonoid. Cooked soba is delicious wrapped in toasted nori to make noodle sushi.

Product Details

  • Product Dimensions: 2.4 x 2.4 x 3.5 inches ; 3.9 pounds
  • Shipping Weight: 6.6 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B0012AOJ04
  • UPC: 024182201550
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #62,700 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
  •  Would you like to give feedback on images?



Customer Questions & Answers

Customer Reviews

4.1 out of 5 stars
5 star
10
4 star
2
3 star
0
2 star
1
1 star
2
See all 15 customer reviews
There may be more g-f soba noodles available now; that's changing in leaps and bounds.
Karla Karoma
When the center of the noodle is the same color as the outside, and the noodles are firm yet tender to the bite they are done.
Michael G. Lustig
OK guys, what we have here is a basic misunderstanding about how Japanese buckwheat noodles differ from semolina pasta.
Sarah M. Ingram

Most Helpful Customer Reviews

68 of 69 people found the following review helpful By Michael G. Lustig VINE VOICE on October 5, 2009
Verified Purchase
For those of us who want to cook these noodles using traditional Japanese cooking techniques; here are the instructions:

Traditional Cooking Instructions for Japanese Noodles: You can boil the noodles as you would any other pasta or you can use the traditional Japanese style of cooking noodles, which takes a little longer but is well worth the effort. This method is referred to as the shocking method, cold water is added to boiling water several times during the cooking process, creating a more firm, tastier noodle. For this method, place 2 quarts of cold water in a large pot, cover and bring to a boil. Remove the cover, add the noodles and stir to prevent sticking. As soon as the water comes to a boil again, add enough cold water to stop the water from boiling (about 1/2 to 2/3 cup). Bring to a boil again, and add cold water again. Repeat one or two additional times until the noodles are done. Periodically check the noodles by removing a strand and biting or cutting it in half. If the center of the noodle strand is white and the outside is darker, the noodles are not done. When the center of the noodle is the same color as the outside, and the noodles are firm yet tender to the bite they are done. Rinse Japanese noodles under cold water to prevent clumping.

I'm not sure why Eden doesn't include the instructions on the package but they are on their website.

Yes, I put a little peanut oil in the water and do the cool/boil 3 times over the 8 minute cooking time. I made my own Tsuyu sauce because it's much less expensive than the prepared suace and easy enough to do. The recipe is simple:

3 cups dashi (bonito and konbu (kelp))
1 cup dark soy
1 cup mirin (or sake with 3/4 cup sugar)

It lasts for months in the refrigerator.

Enjoy...
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
30 of 30 people found the following review helpful By Cassiopeia on January 11, 2009
Verified Purchase
Originally, I felt the same way the other reviewer did about these, but then my boyfriend told me to add about a tablespoon of oil to the water (maybe a little more) as they were cooking and they weren't all clumpy and sticky anymore. They work great for me as I can't eat gluten and brown rice pasta seems to raise my blood sugar more than I'd like. The corn in quinoa pasta is out for me too! Allergies. This is a perfect alternative so I'd highly recommend it. It tastes good in stir fries and with tomato sauce!

Update: Oddly, I did the oil thing and they still got clumpy this past time. We discovered if you rinse them with water while they are in the strainer, as soon as you take them out of the pot, they separate and are perfectly normal again. Hope this helps!
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
30 of 33 people found the following review helpful By Sarah M. Ingram on November 20, 2010
OK guys, what we have here is a basic misunderstanding about how Japanese buckwheat noodles differ from semolina pasta. This was my favorite food when I lived in Japan, so let me tell you how it's done. The cloudy boiling water means it's high quality soba. Eden is right about adding cold water, but only keep cooking it until it's al dente--sometimes three repetitions is too long. When the soba is done, SAVE a cup or two of the cloudy boiling water for a special treat later. Drain the soba noodles and rinse them. Then, and this is critical, soak them in a bowl of ice water for 3 minutes until they're nicely chilled.

Japanese people do not stir-fry their soba noodles, as far as I can tell, so if you want to go that route you're on your own. The Japanese tend to eat all their noodles wet. Soba is often in hot soup, but the best way in the summer is to use a dipping sauce. You can buy one from an Asian market (I like Yamaki brand). Sometimes you're meant to dilute the dipping sauce by half or a third with water. Into the dipping sauce grate some radish, slice some scallions, and put a dab of wasabi paste. Mix it up. Then pick up a small clump of soba noodles, put them in your dipping sauce, and then slurp some of those noodles up into your mouth. Make sure that you take in air as you slurp and don't suck too tightly or the noodles will fly up and hit you in the eye! Repeat.

When you've finished your noodles, pour some of the left over boiling water into your dipping sauce. Mix and drink! It's healthy and delicious and all the best restaurants do it. Itadakimashou!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 9 people found the following review helpful By JWoolman on August 5, 2009
As another poster said, the trick is to just rinse with cold water after cooking. Then the noodles separate and are very tasty.

For one serving: I just break the noodles in half (or smaller pieces, just take a bunch and break all at once) to fit into about 1 cup or so of hot water (heated in the microwave), then heat on high uncovered for about 4 min, check to see if it needs a little more zap time (or just leave it for a few more minutes in the hot water). I have a low power microwave (500 W), you will need to experiment. Then rinse with cold water in a collander, and add whatever you want. Then you can warm it up again for a hot dish.

The same technique can be used for any kind of pasta, just don't try pure semolina wheat - it disintegrates. A mix with durum wheat or any whole grain pasta of any kind works well. Be careful not to overcook corn pasta, though. Some rice pastas are short-cooking, but Pastariso or Lundgren rice pastas cook longer like any wheat/kamut/spelt pasta. Corn and rice pasta need the cold rinse approach, others might not.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images

Most Recent Customer Reviews

Search

Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Amazon.com assumes no liability for inaccuracies or misstatements about products.