AMY LEVY PR Presents The Evolution Of The Noodle Signing King Soba Noodle Culture
King Soba is launching their line of gf noodles, ramen and miso on the west coast after years of success selling online at Amazon, in Europe and on the East Coast.
After kanoodling (sorry, pun intended) at the Fancy Food Show, Amy inked the client with an eagerness to finally enjoy delicious Japanese soups with soba noodles again.
While sushi can certainly be enjoyed gluten-free with Tamari (wheat-free soy sauce), the days of slurping those soups with shrimp, veggies and noodles seemed to be done.
These noodles are made with Buckwheat. Have no fear, it likely sounds scary if you're on a gluten-free diet. But despite its name, buckwheat is not wheat. It's gluten-free and it's safe for people with celiac disease and non-celiac gluten sensitivity.
In fact, buckwheat and wheat come from completely different botanical families. Buckwheat seeds are technically the fruit of a plant called Fagopyrum esculentum, while wheat berries are the ripe seeds from plants in the genus Triticum. Buckwheat is what Kasha (another Amy fave) is made from.
They make organic sweet potato noodles, brimming with flavor and just a hint of sweetness and pumpkin, ginger and rice noodles, a flavor that makes plain ramen blush with embarrassment. You can expect to see a variety of King Soba noodles, ramen and miso at natural and organic specialty stores around Los Angeles soon. Look for them. And prepare to have your noodle preconceptions changed forever.