When it comes to pasta, sometimes our appetites seek Asian inspiration. We favor Japanese somen (thin wheat noodles) and soba (thicker buckwheat noodles) for their versatility and flavor. They are inexpensive and convenient, yet elegant, and great for making meals on the fly. Don't let the intricacies of Japanese cuisine intimidate you; both of these noodles lend themselves to creative use in the kitchen and are easy to prepare.
Founded in Osaka nearly a half-century ago, MUSO Company is dedicated to uncompromising quality. Their noodles are made by hand with the highest quality organic ingredients using the age-old technique of kneading, thinning and drying repeatedly for days.
Somen & Steamed Clams in a broth
with ginger and scallions.
Organic Somen Noodles
Somen noodles are simply wheat, flour and salt. These threadlike noodles are traditionally served cold with a dipping sauce. We enjoy them with a julienne of lightly blanched vegetables and a quick sauce of ponzu and shoyu. They also work well in delicate broths featuring minimal ingredients such as a broth of steamed clams with ginger and scallions. Try dressing a salad of watercress, persimmon and somen with sesame oil and yuzu juice. Or, switch it up and toss some somen with pistachio-arugula pesto.
Organic Soba Noodles
In Japan, soba was traditionally given as a symbol of lasting relationships because the noodles are long and difficult to cut. It was often given to new neighbors because of a Japanese play on words (soba also means "next door"). And soba is still eaten on New Year's Eve as a symbol of long life.
Unlike most on the market, MUSO soba noodles are made with 100% buckwheat flour - increasing their protein value and nutty, hearty flavor. We love the versatility of soba noodles. Whether floating in a rich broth, served cold with a dipping sauce, or stir-fried with seasonal ingredients, soba noodles will define your dishes.
One of our favorite dipping sauces doubles as an excellent seasoning for a soba noodle stir-fry (yakisoba). Whisk equal parts Red Boat fish sauce. Kishibori Shoyu soy sauce. Sudachi lime juice, honey and sriracha (spicy chili sauce). Add to a stir-fry of thinly sliced pork loin, spicy Korean kimchi pickles and prepared soba noodles. Alternatively, you can create a vegetarian version using bok choy, bean shoots and water chestnuts (or whatever veggies are begging to be used at the back of your refrigerator!)
Soy sauce is soy sauce, right? Not at all! After years of mass-produced brands, we were delighted to discover a truly artisanal soy sauce. Made by a family-run operation in Japan, Kishibori Shoyu surpasses expectations: it is packed with multidimensional flavors that delight the palate.
As with the creation of good balsamic vinegars, slow fermentation and barrel aging builds character in this soy sauce. Each batch is aged for a year in 100 year-old cedar wood casks, resulting in a floral aroma and caramel-like flavor. Of course there are absolutely no preservatives or additives. Salty, yeasty and packed with umami, this pantry must-have performs as both a table top condiment and cooking ingredient.
