I was shopping at Wegmans and noticed there were two different kinds of soba noodles. Hana noodles with flour, salt, and yam/yam flour – then Assi noodles with just flour and salt.
I’d like to make zaru soba and didn’t know which would be best. I assume I’ll probably be fine with either type – but if one is better than the other I’d like to use that one first.
If it doesn’t matter though, I’ll stick with Assi noodles which are a better deal.
by kindaoftn