So I might be late to the party when it comes to being a “home cook”…. but as folks know, I’ve hopped in with GUSTO!!
Early July I headed back to the Kroger Food Lab for an interesting discussion on inflammation and eating. Dr. Mladen Golubic MD PhD provided a lecture after we cooked on anti-inflammatory foods. We cooked Soba Noodle bowl with sesame ginger tofu. It was DELICIOUS! I was so glad I attended this class.
What is Inflammation?
Dr. Golubic taught us inflammation comes from the latin word inflammare which means to set on fire. In our bodies this is a biological response of tissues to harmful stimuli such as irritants, pathogens, and damaged cells. Inflammation is characterized by:
- Redness
- Heat
- Swelling
- Pain
- Loss of function
When we don’t address inflammation it can lead to athlerosclerosis, obesity, cancer, depression, COPD/Asthma, and auto-immune diseases.
Ways to Reduce Inflammation
There are many ways to address inflammation in our bodies:
- Physical activity
- Restorative sleep
- Avoidance of risky substances
- social connections
- Stress reduction
- Nutrition!
Herbs/Spices/Foods that Fight Inflammation
| Ginger | Soy/Tofu | Holy Basil |
| Rosemary | Green Tea | Turmeric |
| Cumin | Soba Noodle (buckwheat) | Oregano |
Nutrition? 🤯 Let’s Talk about Soba Noodles?
According to NPR’s article “Soba: more than just noodles; it’s the buckwheat noodle, or soba, that many consider the humble jewel of Japanese cuisine. The key ingredient is buckwheat, and despite its name, it is not part of the wheat family. The triangular brown seeds are actually more closely related to rhubarb or sorrel.
Soba was first eaten in noodle form in Japan around 400 years ago. It spread across the country and was enjoyed on special occasions. In the past, with the rise of the merchant class during the Edo Period (1603-1867), soba became fashionable among wealthy business owners. The culture of eating ramen emerged in more modern times, particularly among labourers as it was hearty and filling.
Soba the “Soul Food” of Japan
The excerpt below was shared from Master Soba Maker, Yoshinori Shibazaki during an interview with the National Tourism Guide of Japan.
“Ramen has definitely become very popular overseas. Made from wheat, ramen is not unlike pasta. The noodles are easy to eat and combined with the flavourful broth, the overall taste is strong and slightly oily. But perhaps not so great for the waistline if eaten every day!
In contrast, Soba is made from buckwheat flour, is grey-brown in colour and served with a broth typically made from soy sauce and fish stock. Since ancient times, soba has been regarded as good for you, able to be eaten daily and even recommended at times of illness. It’s a type of ‘soul food’ in Japan”.
Let’s Cook!
Authentic soba noodles are made from 100 percent buckwheat flour. Some brands add another type of flour like wheat or white flour. Make sure you look for 100% whole grain on the package.
The easiest Soba noodle recipe I’ve seen was on the Oldways website. I make this recipe as a quick lunch typically once a week. Adding tofu, sesame, and ginger gives me all the delicious feels!
In the video she uses:
- Red wine vinegar
- Soy sauce
- Sesame oil
- Stir all three in bowl
- Add Soba noodles (pre-cooked)
- Garnish with:
- Green onions (optional)
- sesame seeds
- protein or vegetables
Now you See Them!
Below is a soba noodle dish I was able to find on the Cruise! Now I’ve seen them everywhere. Pay attention, you never know where you might be able to grab some soba!
Friends, we went international style this time. Taking this journey makes me even more want to visit Japan one day…. perhaps a future post? 😆
In peace,
J
References:
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