The Difference: Inaka Soba vs Sarashina Soba noodles
As you know, “Soba (蕎麦)”, also known as “Nihon Soba (日本蕎麦)”, is a buckwheat noodle that originated in Japan, and it is said that the Japanee buckwheat noodle was first made more than 1,000 years ago.
Therefore, today there are many variations and brands of soba in Japan, including these, and based on the color and thickness, Nihon Soba is roughly divided into 2 types.
Inaka Soba vs Sarashina Soba vs Nami Soba
The 2 varieties of buckwheat soba noodles are called “Inaka Soba (田舎そば)” and “Sarashina Soba (更科そば)” respectively, which actually have contrasting colors, black, and white.
Inaka Soba (田舎そば)
Featuring a blackish color, “Inaka Soba (田舎そば)”, also known as “Yamaga Soba (山家そば)”, are somewhat thick buckwheat noodles compared to Sarashina Soba.
Made by grinding unhulled buckwheat seeds, the buckwheat flour for Inaka Soba is coarse and the noodles are made without using no thickener “Tsunagi (つなぎ), so they have a strong aroma of buckwheat.
From these characteristics and as the word “Inaka (田舎)” means countryside in Japanese, Inaka Soba is said to be a rustic buckwheat noodle.
Sarashina Soba (更科そば)
In contrast, “Sarashina Soba (更科そば)”, also known as “Gozen Soba (御膳蕎麦)”, are thin whitish soba noodles that are made only with the endosperm of buckwheat seeds.
Sarashina Soba is a high-grade soba noodle superior in quality and characterized by the delicate aroma and faint sweetness from the endosperm of buckwheat seeds.
They give a pleasant feel to your throat when swallowing, and goes well with rich sweetish Mentsuyu broth.
Nami Soba (並そば)
Incidentally, “Nami Soba (並そば)” is the most common soba noodle with the intermediate quality between Inaka Soba and Sarashina Soba. If there isn’t a note on the menu, the soba noodle is thought to be a Nami Soba.
(Reference Pages: そばの散歩道, そばのおびなた)