|Yukihira Style Barley Flour Soba|
|Other Name||Barley Flour Soba|
|Menu Category||Main Course|
|Manga Debut||Chapter 212|
Through the usage of thrice milled buckwheat flour, the delicate flavor of Soba remains preserved despite frying it. Eating the dish invokes nostalgic summer festival memories of one's youth.
- 8 Parts Unrefined Buckwheat Flour
- 2 Parts Barley Flour
- 10 Parts Dark Soy Sauce
- 4 Parts Mirin
- 3 Parts Brown Sugar
- Duck Breast
- Ground Toasted Sesame Seeds
- Sichuan Peppers
- Scallion (Shredded)
Real Facts Edit
- Barley Flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads. There are two general types of barley flour: coarse and fine. Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour. Additionally, patent barley flour is a finer barley flour that is ground to a greater degree compared to fine barley flour.
- Soba (そば or 蕎麦) (/ˈsoʊbə/, Japanese pronunciation: [soba]) is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (Nagano soba). They contrast to thick wheat noodles, called udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.
- Inaka Soba: "country soba", thick soba made with whole buckwheat.