
Soba
Soba, traditional Japanese pasta, made with buckwheat, have cult status in Japan. Soba, traditional Japanese noodles made of wheat and buckwheat have cult status in Japan. They are usually eaten cold in the summer and hot in the winter. The accompanying tsuyu broths or sauces are equally important.
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Sômen
<p>Sômen have traditionally come from western Japan since the eighth century. They have made the reputation of Kansai, Nagasaki (Shimabara), the island of Shodoshima… Indeed, these regions concentrate areas of wheat cultivation. Sômen are fi ne noodles eaten generally cold in the summer because they are refreshing. Their manufacture is complex, manual for the best. The fi ner are the sômen, the more expensive and rare they are. Their cooking is very fast, rarely more than one to two minutes in boiling water. Rinse with iced water is necessary to stop cooking. To enjoy them, you can dip them in a simple tsuyu: soy sauce, japanese leek, grated ginger, wasabi, some dashi broth with katsuobushi. Outside of the summer, the sômen are often consumed hot.</p> -
Udon
<p>Udon are traditional Japanese pasta, usually thick, made from wheat fl our and often eaten with dashi broth (traditional Japanese broth made from kombu and often fl avoured with dried bonito katsuobushi). Depending on the region, the method of manufacture and the cooking technique as well as the fi llings may vary. But the udon themselves have a very simple taste. Although often consumed at home, they are also served in family or specialty restaurants. They are nevertheless one of the most consumed Japanese dishes in Japan. They are generally eaten cold in summer and warm in winter. The tsuyu broths or sauces that accompany them for tasting are just as important.</p> -
Ramen
<p>Ramen are very popular in Japan. They are generally eaten fresh. The region of Fukuoka is very famous for its mobile stalls along the streets where everyone can come and eat on the go. For the proposed Igarashi Seimen range, the preparation is simple: pour the ramen into 550ml of boiling water and cook for 5 minutes. Then add the contents of the bag of dehydrated broth taking care to dilute it well while stirring. Remove from heat and let stand 2 minutes and enjoy !</p> -
Hiyamugi
<p>It is said that the origin of "hiyamugi" is "kiri (cut) mugi (wheat), which appeared during the time of Muromachi (1336 and 1573, time of" reign "of the Ashikaga shoguns). These noodles were called "kirimugi" because they were made by cutting the udon into thin strips. When these noodles were boiled and eaten as they are, hot they were called "Atsumugi" (hot wheat), and cold they took the name "Hiyamugi" (cold wheat).</p>
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Tea soba noodles "Cha soba" - Short date
Tea soba noodles "Cha soba" - Short date
Green tea powder is added straight into the wheat and buckwheat flour before kneading. Kneading everything together gives the soba a delicate fragrance.
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Teyori soba
From €7.00Hand-making soba has become rare these days. These soba, finely sliced, are pleasant on the palate.
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Yuzu flavored soba
From €5.95Yuzu skin powder is added directly to wheat and buckwheat flour before kneading. Common kneading allows the soba to be delicately flavored.
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Sakura flavored soba
From €5.60For our sakura soba, the salted cherry leaf powder is added directly to the wheat and buckwheat flours before kneading. The slow joint kneading allows to delicately flavor the soba.
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Premium Jyuwari Soba
From €7.15Premium jyuwari soba are made exclusively from Japanese buckwheat (98% whole buckwheat flour) and 2% salt.
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Tea soba noodles "Cha soba"
From €5.50Green tea powder is added straight into the wheat and buckwheat flour before kneading. Kneading everything together gives the soba a delicate fragrance.
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Soba noodles "Soba Izumo Jyuwari" (plain buckwheat flour)
From €6.95Izumo jyuwari soba are for connoisseurs. Our soba are made exclusively from lightly salted whole buckwheat flour. These soba have an excellent flavor and are totally natural.
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Soba Oku Aizu Yam SOBA
From €5.70You will be seduced by the delicious scent of buckwheat for these soba Oku Aizu Yam (buckwheat grown and harvested exclusively in Minami Aizu, Fukushima Prefecture).
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Soba ni Hachi soba
From €4.80Literally "the eighth generation soba". You will be won over by the delicious buckwheat flavor of these Ni Hachi soba noodles.