Guaranteed quality and traceability
Honda Shoten, Shimane Prefecture, stands out for its steam sterilization process after making soba, allowing long storage at room temperature.
Soba is generally consumed the day or the day after its preparation because traditional production processes do not allow prolonged conservation.
Our perfect pairings : Immerse the soba in boiling water for 3 minutes. Enjoy hot from the end of cooking.
For a cold tasting, immerse the soba immediately in ice water after having drained them
- Shimane, Japan
- 200 g net
- wheat flour, buckwheat flour, 5.60% yuzu bark, salt, pumpkin powder
- keep away from light, heat and moisture
- Nutritional values
- Per 100 g : energy 290 kcal (1228 kJ) ; fat 1g, of which saturates 0,25g ; carbohydrate 57,6g, of which sugars 1,8g ; dietary fiber 3,7g; protein 11,7g ; salt 1,89g.
- Recommanded use
Honda Shoten was founded in 1913 as "Sobaya(Soba noodles)" and "Konaya(powder maker)", which is a business of the local product "Soba". The place is located in Kisuki-cho, Unnan City, Shimane Prefecture. It is located in the southern part adjacent to Matsue City and Izumo City. Matsue City is famous for the sunset of Shinji Lake, and Izumo City is famous for the god of marriage from Izumo taisha shrine.
Tea soba noodles "Cha soba"From €6.90Teyori sobaFrom €7.95Soba ni Hachi sobaFrom €5.90Teyori soba - Short dateFrom €4.77 -40% €7.95