Origin: Kumamoto pref.

Noodle type: Soba noodle

Boiling time: 5 – 6 min.

Feature:
Made in Kumamoto, a region blessed with pure spring water such as the Kuma River and Suizenji Springs. This soba is carefully kneaded to achieve a soft, hand-made texture and a full, rich flavour. It embodies the character of Kumamoto, known for its pristine water and fertile land — one of Japan’s famous noodle-producing regions. The noodles are versatile and can be enjoyed hot as kake soba (noodle soup) or cold as zaru soba (chilled noodles with dipping sauce).

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

– 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 or wasabi.