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Top Sellers
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>
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Soba Oku Aizu Yam SOBA
From €5.50You 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 €4.50Literally "the eighth generation soba". You will be won over by the delicious buckwheat flavor of these Ni Hachi soba noodles.
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Soba noodles "Soba Izumo Jyuwari" (plain buckwheat flour)
From €5.90Izumo 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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Tea soba noodles "Cha soba"
From €4.95Green 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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Matcha tea Soba
From €4.95For these soba, matcha green tea powder is directly added to wheat flour and buckwheat before kneading. The common kneading allows to perfume the soba delicately.
