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Wheat is not required as a binder, but it makes it easier and cheaper to make soba. Whether or not you can taste the difference in a dried product I can't say, but I have had fresh 80% buckwheat soba that was better than 100% many times due to the fact that the quality of the soba flour was better. Marukai has a lot of dried soba, so your best bet is to buy one of each until you find the one that has the most flavor. The cheapest ones are usually, but not always the worst.
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Marukai on the corner of Artesia and Western in Gardena. They have about two dozen different kinds/brands. Unsure what was available to me in Napa, before I moved I stocked up on a supply that includes my favorite: Ajisenryu's Zaru Soba that is made with yams as well as buckwheat.
BTW, this particular brand has wheat in them as well but I'd like to think there is a 100% buckwheat available (although I'm unsure ~ perhaps the wheat is needed as a "binder"?)›1 Reply
