I am not by any means an expert on soba, but I do know that the number of shops who produce soba and cut it by hand our diminishing given machine made soba is cut quickly and easily. I am not sure exactly what to say except no doubt that cutting by hand is certainly artisanal and there is an obvious side to artisanal foods which brings a greater satisfaction.

I think it’s fair to say that machine cut will be more perfect and it’s the same when you maybe would compare farmed fish and wild fish but only in the image and not the taste. There is no doubt that for each of us who enjoy to eat soba, there are certainly standards, and while soba looks like a very easy going food and it is, the preparation is extensive and intensive, and even though we reflect on noodles as a general category.

I think in some ways you can compare noodles globally (noodles are noodles) and the production of noodles is indigenous to each habitat and their people. In the north of Italy, where they are handmade and in the south, obviously by machine where moulds are more important than anything else given the flour is rotated and cropped correctly.

If you are interested to see the different experiences of noodles, flours and pasta, you can go through the postings: https://mesubim.com/?s=pasta and you will notice that there are is a clear definition between north and southern Italian pasta, as we cannot forget the visits we have taken to experience the making of or the growing of flours the qualities that vary to help us better understand that everything is about process:https://mesubim.com/2015/09/22/best-flour-for-baking-flour-for-bread-italy

Now back to Soba, and yes its Kyushu soba (a secret shop) and its savory pictured below and served hot and even it looks like ramen there is a distinct difference being its ownership mostly Gluten free. So this fascinating, if you think that from a noodle much of the flavor is coming from the processing of buckwheat and added with a variety of condiments, depending on the type of sober and the season.

But Soba shops most commonly serve nihachi soba, or two-eight soba, referring to the ratio of wheat to buckwheat flour. The noodles I often eat are mori & zaru soba which are described as white or brownish Soba noodles made from 100% buckwheat, and the primary component of Zaru soba, are made from buckwheat but be aware Soba can be combined with a percentage of wheat flour to provide elasticity and structure. 

Darker Soba: Zaru soba made with a higher percentage of buckwheat, especially those that include the husk or outer layers of the groat (known as inaka or juwari soba), will have a darker, more prominent brown color and a stronger, earthy flavor.

Lighter Soba: Sarashina Mori soba, made from the refined white center of the buckwheat kernel, has a lighter, almost off-white or pale color and a more delicate taste. Sarashina soba a type of buckwheat soba made from ichiban-ko, the refined, pure white flour milled from the very center of the buckwheat groat.

• Darker Shades: Noodles made with a high percentage of whole buckwheat flour, which includes the darker outer layers of the groat, will be a darker grey-brown or blackish color. These often have a stronger, earthier taste.
• Lighter Shades: Sarashina soba, made from the refined white center of the buckwheat kernel, is a much lighter, nearly white or pale color and has a more delicate flavor.

Kyuuwari-soba: Kyuuwari means ninety percent, so kyuuwari-soba is made of 90% buckwheat and 10% flour. It falls between juuwari-soba and nihachi-soba. Kyuuwari is a slight grade up from the normal (nihachi) soba, but there’s really not much else different about it. The name “juwari” means “100%” in Japanese, reflecting its pure, unadulterated buckwheat composition so if you are unsure ask: http://www.soba-etsu.com

Weird Soba Competition: https://www-bungotakada–soba-com.translate.goog/news/224/?_x_tr_sl=ja&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc

Bungotakada: https://www-bungotakada–soba-com.translate.goog/about/?_x_tr_sl=ja&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc

Soba Lessons: https://www-bungotakada–soba-com.translate.goog/soba-dojo/?_x_tr_sl=ja&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=sc

Travelling in Kyushu we find these kinds of soba with chicken and leeks, lots of neggi and a delicious broth. Places like Bungotakada serves a Soba speciality many Japanese look forward to trying in Bungotakada City’s Satoharu Soba, considered to be the best in Japan. The Bungotakada Soba Festival is being annually in May using newly harvested buckwheat grown twice a year.

Try your hand a soba:
https://www.millennium-roman.jp/english/plan/detail/0c6159ad-3f30-476a-bebc-75a57bc7cb10?id=0c6159ad-3f30-476a-bebc-75a57bc7cb10

There are generally three ways to enjoy soba: nanban, seiro, and bukkake. 

Nanban soba; is where the noodles and hot broth are combined in a bowl, served with various toppings and garnishes. This is very much a classic “hot bowl of soup” kind of meal, and is great for the cold winter months.

Seiro Soba; or “dipping style” has the noodles presented chilled on a bamboo mat, with either a warm or cold sauce on the side to dip into. The majority of soba dishes we serve come in this manner, since the quality of the noodle is maintained without risk of bloating overtime in a hot broth.

Bukkake soba;This is chilled soba with a cold pour-over sauce, topped with tempura and other veggies. This is a very popular style in the summer, as the chilled noodles and a refreshing sauce help sooth the heat.

When you eat soba, never be afraid to practice your slurping. It’s very much a part of eating soba and there’s a good reason for it so it’s not just a matter of being shy or indiscriminate in a restaurant when you’re surrounded by people.It’s an imprtant part of the enhancement of the taste it’s the aeration the same way you aerate wine in your mouth you aerate the noodles and the Tsuyu, the dipping sauce.