Energizing noodles of two strengthening North American grains: high plains organic Khorasan (kamut) 80%, and whole organic buckwheat 20% with a touch of Eden Sea Salt, traditionally made at the Sobaya Company of Montréal, Canada. Khorasan is an ancient wheat, recently revived. Many sensitive to modern wheat find they can enjoy it. Buckwheat does not contain gluten. It is the best source of the important flavonoid rutin. Great taste and delightful texture provide fiber, protein, iron, thiamin B1, niacin B3, magnesium, and zinc. Low sodium. In reclosable boxes of recycled paper, one of the most environmentally friendly recyclable packages available.
Organic Eden Kamut Soba is made of two energizing, strengthening North American grains: high plains organic Khorasan (kamut) 80% and whole organic buckwheat 20% with a touch of Eden Sea Salt, traditionally made at the Sobaya Company of Montréal, Canada using the same roll-and-cut process used for soba and udon noodles in Japan. The Sobaya Company imported Japanese equipment for North America's only certified organic, traditional soba and udon factory. They make the finest soba and udon available in the Western hemisphere.
Organic Eden Kamut Soba begins with fresh milled Eden selected grain. Flour is kneaded with pure water and fine sea salt. Salt binds the dough, enhances flavor, and preserves the dried pasta. Dough is rolled out and folded onto itself eight times, then cut to length. Long strands of noodles are lifted onto racks, rolled into drying rooms, and allowed to dry slowly for up to two days depending upon thickness and ambient temperature, humidity. Dutifully tended, they are hand-cut and packed when perfectly finished. Patience and a no-shortcut approach create superior texture, flavor, and ultimately well nourished well-being.
All Eden organic traditional Japanese pasta is packaged in boxes made from recycled and recyclable paperboard, one of the most environmentally friendly packages available. According to the 100% Recycled Paperboard Alliance (RPA100.com), "Fourteen trees are saved for each ton of paperboard converted to 100% recycled paperboard. Trees are critical to the sequestration of CO2 (a greenhouse gas) in North America. For each ton of paperboard converted to 100% recycled paperboard, an equal amount of recovered fiber has been diverted from municipal landfills. Production of 100% recycled paperboard uses 50% less energy compared to virgin grades of paperboard, thus significantly reducing the greenhouse gases released into the environment."
Khorasan Triticum turgidum spp. turanicum is an ancient wheat native to Asia Minor and Egypt named Khorasan after the largest province in Persia in its northeast where it once dominated agriculture. Khorasan in Persian means 'place of the sun. Other common names are Kamut trademarked in 1990, Camel's Tooth, Oriental, Prophet's, or King Tut's wheat. Introduced to the U.S.A. in Montana in 1949, its golden grains or berries are three times the size of modern wheat. It has the highest protein of all wheat, is closely related to the ancient grain spelt, and is a relative of durum wheat.
Many people sensitive to modern wheat find they can thoroughly enjoy this ancient variety. Although it does contain gluten, it is highly water soluble gluten making it easier to digest than common wheat. This is due to kamut's unique nutritional composition. The International Food Allergy Association (IFAA) says, "For most wheat sensitive people, Kamut grain can be an excellent substitute for common wheat." Dr. Ellen Yoder, President of IFAA and a team of independent scientists and physicians arrived at this conclusion after studying two groups of wheat sensitive people - those with immediate immune system responses and those with a delayed immune system response. The delayed immune response group showed a remarkable 70% greater sensitivity to common wheat than to Kamut. With the immediate immune response group, those who were severely allergic, they found that 70% had no, or minor reaction to Kamut. The Kamut Association of America and Europe call kamut 'the wheat you can eat'.
Buckwheat does not contain gluten. The amino acid composition of buckwheat is nutritionally superior to all cereal grains, including oats. This is due to the especially high amount of lysine, an amino acid that many cereal grains lack. Buckwheat is the best source of rutin, an important vitamin C complex flavonoid.
According to FDA, "Low fat diets rich in fiber-containing grain products, fruits, and vegetables may reduce the risk of some types of cancer, a disease associated with many factors." Organic Eden Kamut Soba is low in fat and a good source of fiber. Also, "Diets low in sodium may reduce the risk of hypertension or high blood pressure, a disease associated with many factors." Organic Eden Kamut Soba is low sodium, rich in thiamin B1, and a good source of protein, niacin B3, magnesium, and zinc.
Commercial pasta is highly refined chemically treated flour, processed in minutes through teflon dies and ultra high heat or microwave drying resulting in inferior flavor, diminished nutrition, and dubious value. Organic Eden Kamut Soba is a wise choice. Light, delicious and nourishing because it's made with patience, care, the best ingredients, and handling that enhances value.
Organic Eden traditional Japanese pastas are delicious, strengthening and nourishing. With so many different flavors of Eden pastas (and beans, sea veggies, condiments, and much more ... ) you can stock your pantry and make healthy meals easily with satisfying variety. Delicious in dashi - shoyu soy sauce kombu noodle broth and ideal in salads and stir-fries, with a dipping sauce, or any way you enjoy pasta.
Traditional Cooking Instructions for Japanese Noodles
Soba and Udon can be boiled just like other pasta or you can use a traditional Japanese cooking method which takes a little longer but is well worth it. This method is called the shocking method, cold water is added to boiling water several times during the cooking process creating a firmer, al dente noodle. For this method place 2 quarts of cold water in a large pot, cover, and bring to a boil. Remove the cover, add the noodles, and stir to prevent sticking. As soon as the water comes to a boil again, add enough cold water to stop the water from boiling (about a 1/2 cup). Bring to a boil again, and add cold water again. Repeat one or two additional times until the noodles are done. Periodically check the noodles by removing a strand and biting or cutting it in half. If the center of the noodle strand is white and the outside is darker, the noodles are not done. When the center of the noodle is the same color as the outside, and the noodles are firm yet tender to the bite they are done. Rinse cooked Udon and Soba noodles under cold water. This lowers sodium and prevent clumping.