Ju-wari Soba (十割蕎麦, Jū-wari Soba) uses a 100% buckwheat flour and water, with no binding agent. As such, juwari soba has a more gritty texture, which is firm when bit into, and has a much stronger buckwheat taste than usual soba.
Arabiki Soba uses ground buckwheat with their husks intact, with a 10 to 20% ratio of binding agent, to produce soba noodles that are light, with a slightly translucent appearance, a smooth texture, and a clean aftertaste.
Futogiri / Hosohiki Soba is similar to Arabiki Soba, except that it is cut into thicker slices for hot soups or dipping soba, so as to retain the firm texture and not get soggy.
Higake (寒がけ, Cold Kake) dashi (出汁) uses heavily ground fish in powdered form, and thick-cut konbu (昆布, Kelp) to bring out the taste of the fish, with a slightly sweet aftertaste, and is used in the kamo-dashi (鴨出汁, Duck Broth) soba.
Kake (かけ) dashi is a
Kansai (関西, Kansai)-style broth that uses shavings of a mix of mackerel, sardines, squid, and other seafood, together with kelp, in order to make a light broth that blends together the umami of the kelp. fish and a sweet aftertaste.
The Zaru (ざる) dashi uses extremely thick shavings of katsuo (鰹, Bonito) with some konbu to balance out the fishiness, resulting in a much stronger tasting broth.
Shuhari also serves fresh wasabi (山葵) to go along with their soba, imported fresh from Izu, Shizuoka Prefecture each week. In order to enhance the taste, the wasabi comes with a hand grinder so that you can grind the wasabi yourself to bring out the freshest taste.
