Origin: Yamagata pref.

Noodle type: Soba noodle

Boiling time: 8 – 9 min.

Specific ingredient: Hikigurumi buckwheat flour made from whole buckwheat grains

Feature:
This hearty, thick-cut soba is perfect for those who enjoy noodles with a firm bite and robust flavour. It is made with hikigurumi buckwheat flour — stone-milled from the entire buckwheat grain, including the outer layers — giving the noodles their deep colour and rich, earthy aroma. This style of soba, known as inaka soba or “country-style soba,” embodies the rustic character of Yamagata’s soba tradition. Enjoy its distinctive texture and bold buckwheat taste.

Cooking tip:
Bring plenty of water to a boil and add the noodles gradually, stirring gently to prevent sticking. After the water returns to a boil, cook for 8–9 minutes over medium heat. Drain and rinse briefly under running water to cool, then rinse again in cold water before serving. For kake soba (hot soba noodle soup), skip the rinsing step and serve directly in hot broth with condiments.