These soba are hand made in a traditional way, one by one.
We suggest eating them cold. One pack for 2 to 3 people depending on appetite !
Preparation for 240g of Giemon soba :
These traditional soba, delicate to cook, must be prepared in the following manner.
-bring 3 litres of water to the boil -plunge the soba into the water and stir gently
-add cold water in case of boiling over lower the heat and cook for 5 minutes
-remove the soba from the heat and place in a strainer -rinse in cold water, stirring delicately
-eat within 5 minutes from straining to take full advantage of the flavour and texture.
Perfect combination :
Mori soba (cold soba served on a bamboo mat)
- Put the soba tsuyu in a small bowl and season with chopped chives, grated white radish, grated ginger, dried shredded Nori seaweed, white sesame seeds, wasabi and green Shiso. Drop your soba balls into this seasoning and eat.
Bukkake soba (soba served in a bowl, then covered with hot or cold soup)
-Place the cooked soba in a soba bowl.
-Accompany with scraped Kombu seaweed (tororo kombu), scraped, dried bonito (kezuribushi) and chopped chives. Then cover with hot or cold soba sauce and eat. BASIC SAUCES to accompany soba, sômen and udon
Tsuyu sauce for soba, 4 people
· Basic sauce: 33 cl dashi stock + 5 cl soy sauce + 3 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 3 cl mirin
Tsuyu sauce for somen and udon noodles, 4 people
· Basic sauce: 40 cl dashi stock + 5 cl soy sauce + 4 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 5 cl mirin
This company started life producing sake ( fermented rice wine) in the town of Tajima, Fukushima prefecture in the north of Japan.
The elaboration of "sobas" buckwheat noodles only began in 1947.
Naraya Soba is based at Minami Aizucho, Aizu region ( Fukushima ). The altitude varies between 600 and 1000 m and buckwheat has been grown there for several centuries.
Minami-Aizucho town is surrounded by mountains and is completely covered in snow in the winter. Spring arrives late and the rivers flow with the waters from the melting snows. In summer the green vegetation covered mountains contrast with the buckwheat fields sprinkled with myriads of white flowers. In autumn, nature is in full fling, a real canvas of colours ( reds, browns and yellows…).
Naraya Soba always selects the best ingredients with maximum rigour. Natural flavours are primordial.
The soba are traditionally handmade respecting age-old methods. Just before the soba are made the buckwheat seeds are ground on millstones by the producers to retain their powerful aroma.
Naraya Soba master craftsmen hand down their production traditions and secrets from generation to generation in this region blessed by nature.