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How To Make Soba From Scratch

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Soba Day

Cooked soba with mentsuyu and chopped green onions

Today is Soba Day. That means it's the perfect day to try making some handmade soba.

Soba is a type of Japanese noodle made from buckwheat flour, known for its distinct nutty flavor and cultural significance. Often enjoyed both hot and cold, soba noodles are a versatile staple in Japanese cuisine. Their preparation involves mixing buckwheat flour with water to form a dough, which is then rolled out and cut into thin strands. Soba can be served in various dishes, such as soups or cold noodle salads, and is appreciated not only for its taste and texture but also for its nutritional value, as buckwheat is a good source of fiber, minerals, and antioxidants.

It's time to get cooking.



Serving Size: 4 Soba: 300g, Wheat Flour: 100g, Buckwheat Starch: 100g, Water: 180-190ml (0.633 cups-0.670 cups) (varies based on the state of the ingredients)

Put soba flour and wheat flour into a kneading bowl, and mix them evenly.

Wheat and buckwheat flour in bowl Mixing the flour together

Add half of the water, use your fingers to stir and knead the flour with the water.

Slowly mixing water into flour mixture Water fully mixed into flour

Work the flour into the water. Divide the remaining water into 2 to 8 portions, gradually adding them while mixing the flour with the water, until the flour becomes the size of rice grains and then pea-sized.

This step of adding water is the most important.

Shape the dough into one mass.

Kneading the dough

Knead the dough inside the mixing bowl for about 5-10 minutes.

Once the dough has become glossy and has elasticity, make an indentation at the center of the dough.

Fully kneaded dough

Use the indentation as a reference to create a circular disk of dough. Press with your palm, and flatten the dough into a round shape.

Generously sprinkle flour onto the mendai board and dough, and use your hands to press the dough to spread it out.

Flour on mendai board Flattening the dough by hand Flattened dough

Roll with the rolling pin.

Flattening further with a rolling pin Rolling dough onto the pin Dough on rolling pin

Hold the rolling pin with your hands, apply it to the palm side of your hands, and roll it from the outer side to the inner side while pressing down. Roll and stretch the dough evenly into a round shape, aiming for a thickness of about 1cm (about half an inch).

Next, sprinkle flour on the dough then roll the dough onto the rolling pin, and while pressing it down, roll it forward. Then, rotate it 180 degrees, spread the dough, roll it from the front, and repeat the same process. Rotate it 90 degrees, and when you spread it, it should be in an elongated oval shape.

Ensure the dough is of even thickness without any inconsistencies.

Fold the dough while dusting it with flour.

Place the komaita wooden board on the dough and cut the dough uniformly.

Cutting the soba with the Hounen Menkiri knife Close up of cut soba noodles

Boil water and cook soba noodles in boiling water for about two minutes.

When you're finished, you'll have some delicious homemade soba ready to enjoy.

Cooked soba with mentsuyu and chopped green onions

The products we used: