Origin: Shimane pref.

Noodle type: Soba noodle

Boiling time: 7 – 9 min.

Specific ingredient: Buckwheat flour and wheat flour (no preservatives or additives)

Feature: Made using a traditional knife-cut method that reproduces the handmade style of hometown soba. Each noodle strand has a natural unevenness, offering a nostalgic, rustic texture. The noodles are slowly air-dried under cool conditions without preservatives or additives, preserving the pure, simple flavour of buckwheat.

Cooking tip: Boil about 100 g of noodles in 2–3 L of boiling water for 7–9 minutes while gently loosening them. Drain and rinse thoroughly in cold water, then serve chilled with dipping sauce as zaru soba (cold soba noodles with dipping sauce), or place directly in a bowl and pour hot broth over to enjoy as kake soba (hot soba noodle soup). For extra flavour, garnish with condiments such as shichimi togarashi, nori, grated daikon, or yam.