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Soba noodles are Japanese thin noodles made of at least 30% buckwheat. Since buckwheat has a tendency not to adhere closely, soba noodles also include regular wheat flower. Soba noodles look very much like Spaghetti noodles except they are a light brown in color. They are quite popular in Japan and gaining popularity in many other places. They also form the basis for many traditional Japanese dishes.
Soba noodles can be served hot or cold. They often form the basis for traditional cold dishes, including soba topped with Japanese yams, daikon radishes, sliced okra, or fermented soybeans. Hot soba noodles are frequently served in soup. In particular, hot tsuyu is a thinned version of cold tsuyu that serves as a dipping sauce for cold soba noodles.
The noodles may be served in other types of broth, topped with scallions or fish cakes. Alternately, hot soba noodles may form the base for serving tempura, deep fried vegetables and prawns, deep fried tofu, or a raw egg that becomes poached in the hot liquid of a broth.
On New Years Eve, soba noodles are served quite often. Japanese custom demands one to slurp the noodles in a noisy fashion, as this is considered polite. In America, it used to be customary to give bread to new homeowners as a means for welcoming them into their home. In Japan, traditionally, uncooked soba noodles were given when families would move into or purchase a new house.
Soba noodles are distinct from another quite popular form of noodle called udon, which are much thicker, somewhat equivalent to the thickness of fettuccine. Udon is often made exclusively of wheat, rather than a mix of buckwheat and wheat. The popularity of soba and udon noodles tends to be regional. Soba noodles are more popular in certain areas of Japan than the thicker noodles-in Tokyo, soba tends to be preferred to udon.
Small cafes and little stands at train stations are popular spots for grabbing a quick dish of hot or cold soba noodles. Many people also make them at home and can easily purchase dried soba noodles from grocery stores. Both soba noodles and udon may be offered in local cafes.

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home made soba

gaul2 tepung tu kawan2!! jangan sampai tertiarap.. xlarat uli pakai tangan pakai kaki pon xpe.. berusahalah~

yeargh!! yeargh!!

1..2..3.. tolak!! kuat sket.. tolak!! tolak sama2 ok~

haaaa... yang kat depan tu tabur tepung banyak sket.. bahagian2 terlipat tu betul2 kan..

hati2.. kang terpotong tangan plak..

ok.. tinggi sket.. sket lagi.. op!! op!! stop kat ctu..

1..2..3 lepas!! cantek~

jangan potong tebal2 sangat.. nanti rasa tepung lebih!!

haaa.. yang da siap potong tu angkut masuk cni cepat~

yang tolong kacau tu hati2.. jatuh kang mati lemas plak.. tgh mendidih ni!!

kat bawah tu, control api jangan bagi besar sangat.. hangus kawan2 kat atas nanti.

kalau da sejuk sket, tuang suma2 kat penapis ni.. sape2 yang nak main slide2 tu tgk sama orang kat bawah.. satg patah leher xpasal plak..

check2 sama soba tu, kot2 ada yang xbetul2 masak, kita rebus skali lagi..

tarik!! tarik!! hep.. hep.. jangan sampai jatuh plak.. slow2 xpe.. yang penting nipis2..

penuh xlagi lam bekas tu??

hey!! jgn la terjun dalam lobak putih yang da cincang tu.. isk3, basuh kaki x tu? ntah mana2 g jalan td!!

cepat sket angkut naik atas ni.. da sejuk soba xsedap nanti!!

siap tuan!! sila la menjamu selera.. hihi :)

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ske gambar ni.. simple tp warna dia bes!! some of my personal fav pic in 2009 :)

ps : arini emo, nk tulis blog pon xde mood.. alangkah besnya klu sok tetiba ade sejuta lam akaun bank.. ntah sape2 salah bank in ke kan..