- 100% Organic Buckwheat, even no salt added
- World’s only Japanese technology that made impossible to possible
- Gluten-free facility newly established
It may not be commonly known, but soba usually mixes some ratio of wheat apart from buckwheat, in order to bring good firm texture by the function of wheat gluten. If you try buckwheat 100% without skills and experience, most likely the noodle would end up being torn in shreds.
It’d be even harder to make it in dried form since after water evaporates, the noodle becomes even more likely to tear. Therefore 100% buckwheat soba in dried form is generally considered impossible in the noodle industry even in Japan. (You may find 100% buckwheat noodle at a store, but those are made in the same manner as pasta [extrusion processing], so it is another product.)
It is only our partner manufacturer in the world who can produce 100% buckwheat soba in dried form.
Founded as a machinery maker in 1934, the founder was yet an unparalleled soba lover. He was so enthusiastic about soba that he spent day and night trying to come up with the technology to produce dried soba with 100% buckwheat.
Later in the 70’s, he succeeded in the gelatinization of buckwheat that enabled nicely firm and chewy texture solely with buckwheat. This technology had been patented and remains as the one and only till today.
To move onto the further stage, we newly established a gluten-free certified facility solely devoted into 100% buckwheat soba production where no trace of wheat gluten is allowed.
Apart from these uniqueness and benefits, the noodle is just simply tasty. The robust nutty flavor is just as perfect for many types of cooking other than Japanese. Available both for private labeling and bulk. Perfect for food service that offers gluten-free meals.