Soba oku-aizu soba 200g

These premium soba noodles are handmade with a mixture of buckwheat flour and wheat flour. Buckwheat used, “Aizu no Kaori”, was registered as a new original variety from Fukushima Prefecture in 2007.

From indigenous varieties that have long grown wild in Aizu Shimogo town, famous for Ouchijuku, our artisan has selected a variety with small grains that are easy to grind and have an excellent flavor and texture.

This variety can be described as the “queen of indigenous species” because it has not been artificially selected. Proportion of buckwheat in these soba noodles is generous. These soba noodles are renowned in very demanding local restaurants. Yukichikara wheat flour used in combination with buckwheat is produced locally.

Soba noodles are cut into thin, irregular, elegant slices. You will appreciate these soba smooth texture and unique crunch, not to mention original flavor characteristic of buckwheat.

Our preparation advice for this 200g packet, i.e. 2 servings:

• Bring 3 liters of water to the boil and immerse soba noodles, stirring gently so as not to break it.

• Leave to cook for 4 minutes.

• Drain and rinse thoroughly in very cold water, stirring gently

• Drain and serve ideally with a tsuyu.