Buckwheat

Buckwheat isn’t only popular in Brittany (France)! Its flour is used to make soba noodles, a staple of Japanese cuisine since the Edo period.

It can also be found in its roasted form, sobacha, to be enjoyed as a more or less full-bodied (but never bitter) infusion. The new star of the healthy diet, sobacha has a lot going for it: it’s naturally gluten-free, rich in fibre and antioxidants, and packed with vitamins and minerals (magnesium, calcium, potassium, etc.), making it as nutritious as it is thirst-quenching.

Japanese people generally drink it in the morning upon waking, and at the beginning of meals for its draining effects. Because not only is it an immunity booster, but sobacha also promotes digestion, and even satiety. Free from theine and caffeine, it can actually be consumed until the evening, hot or cold, even iced.

Its wonderful amber color and its aromas of hazelnut and toasted bread will convince you – if it were needed – to make it an essential part of your days.