Founded in 1887, during the Meiji era, Ogawa Seimen has carried on the art of making soba for nearly 130 years, prioritizing quality and flavor. Soba, thin Japanese noodles made from buckwheat flour and water, can be enjoyed hot in broth or cold after rinsing, depending on tradition and season. Ogawa Seimen uses only 100% Japanese buckwheat flour and pays special attention to the crucial step of drying, precisely controlling temperature and humidity to preserve aroma and texture. This expertise allows them to offer dried soba with a taste and suppleness comparable to freshly made noodles.