About TACHI SOBA
Tachi Soba uses coarsely-ground buckwheat flour and an extremely rough cut to produce soba noodles of varying thicknesses, which makes you feel like you're eating rural, handmade soba. The difference in thickness gives a delicious variety in texture and flavor that you're sure to enjoy.
Recipes and suggestions for use
How to Eat Zaru Soba
- Boil for about 8 minutes in plenty of water.
- When the slime rises to the surface, wash it away thoroughly with running water, and then rinse the soba with ice water for about five seconds.
- Add your favorite seasonings such as green onions and/or wasabi to the cold noodle soup and enjoy!
If you want to eat your soba with hot soup, simply blanch the noodles after rinsing, and then put them in a bowl and add the soup.
Product description
| Ingredients |
|---|
| Buckwheat flour (produced in Japan) wheat flour, salt, wheat protein |
| Allergenic substances (Japan standard reference information) |
|---|
| Wheat, buckwheat, gluten |
| Stock Temperature |
|---|
| Store in a dry place out of direct sunlight. |
