Soba of two supremely energizing and strengthening North American grains, 80% organic spelt wheat and 20% organic whole buckwheat with a touch of Eden Sea Salt. Crafted at the Sobaya Company of Montréal, Canada. Spelt, aka dinkel or farro, is an ancient, distantly related variety of, modern wheat. Many sensitive to modern wheat enjoy spelt and its water soluble gluten. 'It produces a strong body and healthy blood for those who eat it and it makes the spirit of man light and cheerful,' said 12th century healer St. Hildegard. Buckwheat does not contain gluten. It is the best source of the important flavonoid rutin. Great taste and delightful texture. Rich in thiamin B1. It provides protein, magnesium, and zinc. Low sodium. Packed in reclosable boxes of recycled paper, one of the most environmentally friendly recyclable packages available.
Eden Spelt Soba is made of two supremely energizing and strengthening North American grains, 80% organic spelt wheat, 20% organic whole buckwheat, with a touch of Eden Sea Salt. Crafted at the Sobaya Company of Montréal, Canada using the same roll-and-cut process used for Soba and Udon in Japan. The Sobaya Company imported Japanese equipment for North America's only certified organic, traditional soba and udon noodle factory. They make the finest soba and udon noodles in the Western hemisphere.
Eden Spelt Soba begins with Eden chosen organic grain that is fresh milled for each production. 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 traditional organic Japanese pasta is packed 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 than virgin grades of paperboard, thus significantly reducing greenhouse gases released into the environment."
The twelfth century healer St. Hildegard von Bingen wrote, "Spelt is the best of grains. It is rich and nourishing and milder than other grains. It produces a strong body and healthy blood for those who eat it and it makes the spirit of man light and cheerful." She believed spelt was "the easiest to digest of all grain." Many sensitive to modern wheat enjoy spelt and its water soluble gluten.
Spelt Triticum spelta is an ancient, distantly related variety of, modern wheat grown about 9,000 years ago in the Fertile Crest area around Iraq, Iran, Jordan, and northern Greece. In Italy spelt is known as 'farro, farricello, Zea, and siligo' and in Germany as 'dinkle'. This ancient grain was the staple bread wheat of Europe and the Middle East until it was displaced by modern hybrid wheat. In Europe spelt is still a major food crop especially in Germany, Switzerland, and the Ardens region of Belgium. Spelt has a strong hull that clings to the grain and is difficult to remove with regular thrashing. This hull, however, is a great asset protecting the grain from insects and pollutants, while retaining nutrients, moisture, and freshness during storage. Buckwheat Fagopyrum esculentum or F. sagittatum is an ancient wild grass that is not a true grain of the Graminae family, but is considered a pseudo grain, cultivated for thousands of years in northern Europe and Asia. Both buckwheat and spelt require very little nitrogen in the soil to grow well and naturally tends to choke out weeds. Perfect crops for organic agriculture.
Buckwheat does not contain gluten. The amino acid composition of buckwheat is nutritionally superior to all cereal grains, including oats. This is due to an especially high amount of the amino acid lysine that many cereal grains lack. Buckwheat is the best source of rutin, a vitamin C complex flavonoid.
According to the FDA, "Diets low in sodium may reduce the risk of hypertension or high blood pressure, a disease associated with many factors." Eden Spelt Soba is low sodium. It is low fat, saturated fat and cholesterol free and an excellent source of thiamin B1. It is a good source of protein, 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 Spelt Soba is a wise choice. Light, delicious and nourishing because it's made with patience, care, the best grain, and handling that enhances its value.
Eden organic 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. Try it with our spicy hot Wasabi Broth from our recipe section.
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.