Inaka Soba vs Sarashina Soba : Black and White Buckwheat Noodles
As you know, Soba, or Nihon Soba is a buckwheat noodle that originated in Japan. It is said that the origin dates back to more than 1,000 years ago, so there are many variations and brands of Soba, including “The Japan’s 3 Best Buckwheat Soba Noodles Brands” that I introduced the other day.
Speaking of the type, Nihon Soba is roughly divided into 2 types, based on the color and the thickness.
Inaka Soba and Sarashina Soba, and Nami Soba
The 2 types of buckwheat Soba noodles are called Inaka Soba (田舎そば) and Sarashina Soba (更科そば). They have contrasting colors : black (blackish) and white.
Inaka Soba (田舎そば) : Black (blackish) Buckwheat Soba Noodles
Inaka Soba (田舎そば), also known as Yamaga Soba (山家そば), is a blackish buckwheat Soba noodle and somewhat thick in diameter compared to Sarashina Soba. Inaka Soba is made from the flour made by grinding buckwheat berries, without removing the hull, with millstones, so the buckwheat noodle features a strong aroma of buckwheat. It is said that Inaka Soba is a rustic buckwheat noodle.
Sarashina Soba (更科そば) : White Buckwheat Soba Noodles
On the other hand, Sarashina Soba (更科そば), also known as Gozen Soba (御膳蕎麦), is a fine white buckwheat Soba noodle that is made from inside parts of buckwheat berries, that is, the endosperm. The Soba noodle is superior in quality and features a delicate aroma and sweetness of buckwheat in addition to pleasant feeling to the throat in swallowing.
Nami Soba (並そば) : The Most Common Buckwheat Soba Noodles
By the way, Nami Soba (並そば) is the most common buckwheat Soba noodle with the intermediate quality of the both, Inaka Soba and Sarashina Soba. If a proviso isn’t added to the menu, the Soba noodle is considered to be a Nami Soba.