Slick servings of traditional buckwheat soba.
Softened and kneaded together with the aid of gently salted groundwater from Tohoku's mountainous springs, these buckwheat noodles form dense, robust strands that superbly lap up flavour. Made from a combination of wheat and buckwheat to ensure an extra sticky and pliable dough, these thin, square-cut noodles carry lots of body to hold rich broths and dipping sauces. Satisfying in even the most simple kake soba noodle soup, why not enjoy these rich tasting noodles with the shredded sharpness of daikon radish oroshi.