9 January 2016
Seven udon and sobas are from Japan, and seven are made at the Sobaya Company in Montréal.
Common in neighborhoods of Japan are tiny shops exuding enticing aromas. Folks hurriedly arrive and leave happier at a mellow pace. It is the sobaya, the country's original fast food shop. They serve a dependable variety of long popular soba and udon noodle dishes to a loyal clientele. Hot and cold recipes are both popular, varying by the season. Some folks consider udon a summer noodle, while considering soba a winter noodle. All of them sell briskly at the sobaya, year round.
EDEN soba and udon noodles bring the satisfaction and craftsmanship of the sobaya to our homes. EDEN versions are authentic, not imitations. They are endlessly versatile, easy to make, always pleasing, and completely satisfying.
Soba noodles came from China to Japan around 500 B.C., and udon from China to Japan approximately 725 A.D.
Seven varieties of organic EDEN Soba and Udon are made of North American family farm grain in Montréal, Québec. The traditional roll-and-cut method is used because it is key to the popularity of these noodles. Japanese equipment was purchased and brought to Montréal primarily to be able to access local organic grain for them. The Sobaya Company plant makes the finest organic soba and udon noodles available in the Western hemisphere.
In spite of its name, buckwheat is wheat free and gluten free. We offer a rare, Japanese hand-made 100% buckwheat soba noodle. Traditionally soba noodles are a blend of 60% wheat and 40% buckwheat that provides for a more al dente noodle.
Udon noodles have always been 100% wheat, usually sifted non-whole grain. In 2007 Eden Foods first introduced a 100% whole grain golden amber durum organic udon noodle made at the Sobaya Company of Montréal. It is the first and only 100% whole grain udon we have ever seen. It is incredibly delicious and satisfying.
Soba is deeply ingrained in Japanese culture where it represents good health, strength, and longevity. For centuries it has been served at special events and holidays. Toshi-koshi or ‘long-life-soba’ is the last food of the year, eaten just as midnight brings in the New Year. This simple dashi broth soba is taken at that time to ensure you will be kept strong and healthy through the coming year. Misoka soba is last-day-of-the-month soba and eaten as the last meal of each month to celebrate another month of good health.
Importantly, buckwheat is a rare source of the special phytonutrient ‘rutin’ — C27H30O16— known to have many significant, very beneficial values in human health.
The Sobaya Company of Montréal makes three kinds of soba noodles using buckwheat and either kamut, spelt, or spring wheat with imported Japanese equipment that executes the roll-cut methods of traditional soba and udon noodle making.
Four Soba Noodles are imported from Japan after being created by three generations of the Tanaka family. They have been making udon and soba at the same location since 1906. The imported soba varieties include Lotus Root, Wild Yam (jinenjo), and Mugwort Soba that bring long sought after healthy properties into the realm of versatile, satisfying noodles.
Every EDEN Soba and Udon noodle begins with high quality freshly milled grain that is traditionally developed into dough, formed into noodles, and then patiently dried. Each step in the process, based upon considerable experience, is designed to contribute to an excellently finished noodle. The Tanaka family's work ethic can all be summed up as the patient ‘no shortcut’ approach to making the finest food possible.
We highly recommend that you experience a new way of eating noodles or pastas, the Dashi or kombu and shoyu broth way. It is a delightful departure from tomato and other common pasta sauces. The quickest way, and some think the most delicious, is simply to sprinkle EDEN Ponzu sauce on pasta.
All of us wish a 2016 of happiness and well-being to all the people and life on planet Earth.
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