100% Hokkaido-grown buckwheat flour for domestic 100% buckwheat noodles.
Enjoy the original flavor and taste of soba.
◆ Uses whole-grain ground buckwheat flour.
◆ Authentic soba kneaded with only buckwheat flour and water, with no binders.
◆ No salt added.
◆ Enjoy the rich soba broth.
◆ Cooking time approximately 5 minutes.
◆ How to prepare:
Boil for 5 minutes in 3 liters of boiling water, then turn off the heat and steam for 1 minute. After boiling, drain in a colander, rinse carefully with cold water to remove sliminess, and firm up the noodles.
◆ We have finally completed our carefully crafted 100% buckwheat noodles using completely domestic buckwheat flour.
Leveraging over 35 years of experience selling 100% buckwheat noodles, we have finally completed domestic 100% buckwheat noodles made solely with Hokkaido-grown buckwheat flour. The noodles are thinner than regular 100% buckwheat noodles, making them easy to eat while still retaining a rich aroma and flavor. The soba broth is also exceptionally delicious. Please enjoy the ultimate 100% buckwheat noodles that Kajino aims for.
Of course, it is "salt-free."
We use buckwheat from Hokkaido.
We highly recommend the rich and flavorful soba broth.
◆ Delicious ways to eat soba:
All of Yamamoto Kajino's soba noodles contain 50% or more buckwheat flour. To enjoy them deliciously, please cook them according to the cooking instructions and times for each product, from 100% to 50% buckwheat flour. We encourage you to refer to these cooking and eating methods.
Among them, 100% buckwheat noodles require a specific cooking technique.
Please use this as a reference to enjoy delicious soba noodles at home.
〇 How to boil soba:
In a large pot with plenty of boiling water.
When boiling soba, it is important to boil it in a large pot with plenty of boiling water. The starch in the buckwheat will dissolve quickly if not heated immediately.
The water temperature will drop slightly when you add the noodles, so boil the water until it is vigorously bubbling, taking this into account. The higher the proportion of buckwheat flour, the more starch is needed (to create a paste), so lukewarm water can cause the noodles to break.
〇 How to wash soba:
After chilling the soba in cold water, gently rub it.
Transfer the boiled soba from the hot water to a colander and chill it in cold water. Especially for soba with a high proportion of buckwheat flour, it is most fragile immediately after boiling, so we recommend immersing the colander in a bowl of water. If you do not sufficiently chill the soba and wash it by hand while draining the water, it may break.
Once it has cooled down, gently rub it with your hands to wash away the sliminess.
〇 How to eat soba:
Here is an example of how to savor the deliciousness of soba.
1. First, taste the original flavor and texture of the soba without any dipping sauce.
2. Dip the tips of the soba into the dipping sauce, considering the balance with the soba.
3. After enjoying the aroma of the soba, slurp it up quickly.
〇 Condiments that pair well with soba:
Add flavor and nutrition to your soba.
Common condiments that pair well with soba include green onions, wasabi, grated daikon radish, shichimi togarashi (seven-spice blend), sesame seeds, perilla, ginger, myoga, nori, and yuzu. They offer various benefits.
Furthermore, many connoisseurs, known as "soba experts," have specific preferences for how they use (eat) condiments.
* Enjoy the flavor by directly applying wasabi to the soba, rather than dissolving it in the dipping sauce.* Place a small amount of condiment on the tip of your tongue between bites of soba as a palate cleanser.* Do not use condiments.
Everyone enjoys them in their own way. You might find it interesting to discover your own "special way of using condiments."
〇 Healthy with soba broth!
Get the full nutrition of soba.
Soba broth is the water used to boil the soba. It contains many nutrients such as rutin and choline. By drinking soba broth, you can consume all the nutrients from the soba without waste.
We believe that "only soba with 50% or more buckwheat flour produces delicious soba broth," and we are committed to using "50% or more buckwheat flour" in all our products. In particular, "Ganso Jyuwari Soba" and "Dattan-iri Jyuwari Soba" are, as their names suggest, 100% buckwheat flour. They also do not contain salt. Please enjoy the cloudy (yellow for Dattan), smooth-textured soba broth.