Handmade soba noodles, made in Japan, with buckwheat and wheat flours from Hokkaido. No grains from Thailand or the United States here, as is often seen. In other words, to emphasize this point further, we offer you 100% Japanese soba. This is rare enough to be noted.
These soba are called "nihachi" or "two-eight": they are made of two parts wheat flour to eight parts buckwheat flour. This ratio, which dates back to when Tokyo was called Edo, is sometimes considered the most refined, as it allows the buckwheat flavor to shine while relying on the wheat and its gluten to provide a pleasant texture to the noodles.
Usage :
Cook in boiling water for 4 and a half minutes and then rinse with water. These soba can be enjoyed cold with tsuyu sauce (zaru soba) or in a hot broth (kake soba) or even accompanied by their cooking water, according to the very traditional soba yu recipe. That said, nothing stops you from doing absolutely anything you want with them.
Storage :
Keep away from heat and humidity.
Ingredients :
Buckwheat flour, wheat flour, salt.
Shelf life :
24 months.
