tag:blogger.com,1999:blog-24484851.post6541835416450230285..comments2021-05-03T16:28:52.494-04:00Comments on Itadakimasu: Famous Soba place in NinoheHiroko and Rickhttp://www.blogger.com/profile/04112498674912368149noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24484851.post-6965570977645702412010-03-23T16:06:09.333-04:002010-03-23T16:06:09.333-04:00I know, i thought it is impossible! Nevertheless,...I know, i thought it is impossible! Nevertheless, I have seen 100% "soba flour" soba. Maybe the type of soba is different or the way the mill the soba is different? The one she was using was finer powder and more pale gray than buckwheat flour from Bob's Red Mill (grayer color). <br /><br />I tried to make soba using soba flour from Bob's Red Mill, and I had to mix regular flour to keep it together. Still, the texture became not so smooth. <br /><br />In the way, my homemade soba had the slight similarity to the texture of Yamagata style 2:8 soba (20% flour: 80% soba).Hiroko and Rickhttps://www.blogger.com/profile/04112498674912368149noreply@blogger.comtag:blogger.com,1999:blog-24484851.post-87174774911257593712010-03-23T07:36:57.537-04:002010-03-23T07:36:57.537-04:00Oishii. How does she make Soba with NO wheat flou...Oishii. How does she make Soba with NO wheat flour? Isnt that impossible? Doesn't it just turn into wet sand? I made some "Pizzocheri" (Italian Soba) a few weeks ago and even with wheat flour it was hard to keep together<br />.Never heard of 100% pure soba.Unknownhttps://www.blogger.com/profile/10097320673363970656noreply@blogger.com