Soba are udon's nuttier cousin - these are made from buckwheat, giving them a nuttier taste and are often cut by hand, providing a thin straighter edge and a firmer texture than their wheat-y counterparts. These Soba noodles have been infused with green tea - Ocha, or Cha for short - which gives them a subtle but elegant additional flavour.

In the warmer months, cooled Cha Soba are served with chilled broths or dressings - the Jimoto Lemon Myrtle & Yuzu Ponzu would be delicious, as would the Ninben Kombu Tsuyu. They'd also be delicious in a noodle salad - perhaps with a dressing made from Mount Zero Yuzu Pressed Extra Virgin Olive Oil? So many things to consider, so little time. We're getting hungry!