Hime Joshu Japanese Soba Raman Noodles 720 g

Nice, would have bought more but became unavailable

Very decent price for such quality soba. This Japanese soba is a bit different from what I usually have in a good way. It comes with slight salty hint of tea flavour, I personally felt it tasted better than Chinese soba I usually have ( which tasted more rough n bitter as buckwheat ). It tasted very pleasant with either soy bean paste or various of marinated toppings. As for those who felt their soba noodles gluey, cook the noodle for 3 mins instead of 5 and please try quickly rinse the noodles with cold water then drain it. Asian noodles are not necessarily to be water-boiled hot so long your paste or toppings or soup is warm enough.

They taste as authentic as they should. You have to make sure you don't overcook the noodles if you're serving the soba in hot soup; otherwise, they turn into mush. If eating cold with a dipping sauce, make sure you rinse the noodles in cold running water and drain well before serving. Either hot or cold, I always cook them for four minutes instead of the suggested five.

Quick cooking. Great with stir fry instead of egg noodles.

Love these noodles

I'm not sure why there are some terrible reviews for these noodles. They almost put me off but i went ahead and then followed the instructions from some Japanese chef's on youtube and my noodles came out perfect. Great flavour, great texture and consistency. If you cook these properly they are really great :)

I am Japanese, and I can tell you that this is a proper Japanese soba noodles. It says "Jyoshu soba" on the package in Japanese. Jyoshu (上州) is the old name for the area around Gunma prefecture of Japan. Another reviewer said that the noodles came out "mushy", but to avoid that from happening, you want to rinse the noodles in cold water and quickly drain the water right after you cooked it. It will make the noodles firmer. Also, the suggested cooking time of 5 minutes can be shortened if you prefer firmer noodles. Soba isn't pasta, and how to cook it is slightly different from how you would cook pasta. There are different types of soba noodles in Japan. Some soba noodles are made with 100 percent buckwheat, but you can only really eat this type of soba at a high-end soba restaurant. Usually, regular flour needs to be used with buckwheat for most soba noodles sold at stores. Often 8:2 ratio is used.

Delicious! Brings back childhood memories!