KQED Food | Served Up: Soba Noodles | KQED Food @KQEDFood | Uploaded September 2020 | Updated October 2024, 1 day ago.
What makes soba noodles so special? Japanese artisans have been making them by hand for centuries. The process is extremely delicate and takes years to learn. Take a look inside the only restaurant in the Bay Area making soba noodles with traditional practices. At Soba Ichi in West Oakland, Chef Koichi Ishii begins from scratch each day, milling the buckwheat for flour, making the dough, rolling it and cutting it to make noodles.

Soba, meaning buckwheat, is naturally gluten-free, high in protein, low in fat and contains B vitamins. It's served in many ways — hot, cold, with dipping sauce, in broth, accompanied by meat or tempura. Find out how you can get it served up!

🍜 It's Noodle Week! We're celebrating noodles of all kinds and their ability to provide comfort, nostalgia and a sense of belonging. Let us embrace you with a 'food hug' through this collection of personal essays, guides, recipes and deep dives.
➡ See more stories from KQED Food Noodle Week here: kqed.org/noodles

🥢 Featured restaurant: Soba Ichi
2311A Magnolia Street
West Oakland, CA 94607
(510) 465-1969
➡ Try the noodles: sobaichioakland.com


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