Soba oku-aizu soba 200g

These Premium Soba are hand made with a mixture of buckwheat flour and wheat flour. The buckwheat used, "Aizu No Kaori" was recorded as a new original variety of Fukushima Prefecture in 2007.

Among the native varieties that have been growing in the wild in the city of Aizu Shimogo, famous for Ouchuku, our craftsman has selected a variety with small seeds, easy to grind and flavor and excellent texture. This variety can be described as "queen of native species" because it has not been artificially selected.

The proportion of buckwheat in these soba is generous. These soba are renowned at local restaurants, very demanding. The Yukichikara wheat flour used in association with buckwheat, is produced locally. The soba are cut into fine and irregular sleek slices.

You will appreciate the unclear texture and the unique crunch of these soba, not to mention the original flavor characteristic of the buckwheat.

Our preparation tips for this 200g package, or 2 servings:

• Wear 3 liters of water to boil and dive the soba by stirring gently so as not to break the soba

• Cook for 4 minutes

• Drain and rinse thoroughly with very cold water by brewing them gently

• Drain and serve ideally with a tsuyu.