Origin: Kumamoto pref.

Noodle type: Soba noodle

Boiling time: 5 – 6 min.

Specific ingredient: Hikigurumi buckwheat flour (stone-milled from whole buckwheat grains)

Feature:
Made with hikigurumi buckwheat flour, which is milled from the entire buckwheat grain to capture its full aroma and earthy richness. The noodles offer a balanced firmness and authentic soba flavour, suitable for both kake soba (hot soba noodle soup) and zaru soba (cold soba noodles with dipping sauce).

Cooking tip:
Boil about 2 L of water per pack. Add the noodles gradually while loosening them, and cook for about 5–6 minutes over high heat.

– For kake soba: Boil for about 5 minutes, drain, and serve directly in hot broth with condiments.

– For zaru soba: Boil for about 6 minutes, then rinse the noodles 2–3 times in cold water, drain well, and serve with dipping sauce and toppings such as green onions and wasabi.