Tanabiki Seimen - Soba Hachiwari Isushi 210g

They created a fresh soba texture using 80% carefully selected high-quality buckwheat flour, using this unique two-stage low-temperature maturation method. In addition, this flour contains a high proportion of skin, which allows you to enjoy the authentic taste of buckwheat.

Enjoy the soba broth! After cooking the soba, let the cooking water sit in the pot for about three minutes. Then, pour out only the clear water, and then collect the residue that has settled on the bottom. You can then mix this residue with the rest of the soba broth to make delicious soba broth.

Buckwheat flour, wheat flour, salt.