In Japanese Soba (そば) means buckwheat or also the noodles made from buckwheat flour.
Buckwheat itself is a gluten free ingredient although when making soba noodles it is common to add a certain quantity of wheat flour (usually 20 or 40%). For 100% buckwheat flour noodles, look always for ju-wari soba (十割そば).
These typical Japanese noodles can be eaten either cold, with a soy based dipping sauce (tsuyu) or in hot broth, as noodle soup. Either way is delicious!
Cold soba noodles
Soba Nutrition Facts
Buckwheat is rich in protein and has eight kinds of indispensable amino acids. In contrast, rice and other types of flour are limited in amino acids.
Soba is also a rich source of vitamins. For instance, it has 5 or 6 times more mineral iron rate than rice or wheat flour. The levels of potassium (cilium) and Vitamin B are much higher in comparison.
Finally, it is also a rich source of fiber, almost like spinach or burdock.