Soba 98% buckwheat

Brittany and Japan have a major common point: both have understood how delicious buckwheat is. But while the former makes galettes, the latter primarily makes noodles: soba. Unfortunately, the vast majority of noodles presented as soba in French stores contain a little buckwheat flour, at most 30% in general. But not the soba we offer here, which contains 98% buckwheat flour and 2% salt. You will feel the difference, believe us. Unlike regular wheat flour, which overflows, buckwheat flour contains not a trace of gluten. As a result: when moistened, it does not stick and must be kneaded for a long time before turning into a coherent dough. The Japanese have made it an art in the name of soba. This kneading must take place in a special, wide, and deep container, with quick and precise people. A dough obtained without energy or consistency will yield soba too fragile to withstand their own cooking. These soba come from this tradition. 

Usage: After four minutes of cooking, these noodles can be consumed immediately, hot, or rinsed and enjoyed cold with tsuyu. In either case, you will appreciate their just-firm enough texture and their deep flavor with nutty notes. And if that is still not enough for you, you can move on to 100% buckwheat soba, the most elitist of all. 

Storage: Keep away from heat and humidity. 

Ingredients: 98% buckwheat flour (Japan), salt 

Shelf life: Optimally, 6 months.