Origin: Yamagata pref.

Noodle type: Soba noodle

Boiling time: 7 – 8 min.

Specific ingredient: Japanese buckwheat flour blended with domestically grown yam (yamaimo)

Feature: The signature product of Ogawa Seimen, “Tobikiri Soba,” is renowned for its silky-smooth texture and elegant flavour. This refined quality is achieved by kneading aromatic domestic yam into the dough—a technique unique to dried noodles, as fresh yam is too sticky to handle in handmade soba. The noodles are 1.5 mm thin, produced with minimal salt to bring out the natural taste of buckwheat. Experience the perfect harmony of premium buckwheat from northern Japan and rich, smooth yam flavour.

Cooking tip: Boil one bundle of noodles in about 2 L of water for 7–8 minutes, stirring occasionally. Rinse thoroughly in cold water and enjoy promptly with dipping sauce as zaru soba (cold soba noodles with dipping sauce), or in a warm broth as kake soba (hot soba noodle soup). Don’t forget to savour the soba-yu (the hot water in which the noodles were boiled) for its gentle flavour at the end of your meal.