• Soba premium Nouilles de Sarasin - Umami Épicerie Japonaise
    Bestseller
Origin Yamagata, Japan
Container Plastic bag
Usage Soba are usually served in broth with various ingredients (seafood, eggs, shiitake mushrooms, seaweed). They can also be eaten cold, dipped in tsuyu sauce. Cooking Instructions: Cook in a large volume of boiling water for 6 to 7 minutes.
Salade de soba
Soba noodle salad
A revisited and fruity version: a fresh soba salad with raspberries, aromatic herbs and a sweet and savory miso dressing.
Noodles

Noodles

Premium Soba - Buckwheat Noodles (3 x 150 g)

Premium Soba - Buckwheat Noodles (3 x 150 g)
11,30 €
11,30 €

Ref. 400

In stock

Description

Soba are buckwheat noodles that are among the most popular noodles in Japan.

Conservation

Store at room temperature.

Ingredients & Allergens
Wheat flour (67.2%), Buckwheat flour (30%), Japanese yam (2%), Wheat protein (0.5%), Salt (0.3%)

Allergenes : Japanese yam
Nutritional Values

Per 100g: Energy 1456 kJ / 348 kcal, Fat 0g (of which saturates 0g), Carbohydrate 72.2g (of which sugars 1.97g), Protein 14.7g, Salt 0.21g.

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Origin Yamagata, Japan
Container Plastic bag
Usage Soba are usually served in broth with various ingredients (seafood, eggs, shiitake mushrooms, seaweed). They can also be eaten cold, dipped in tsuyu sauce. Cooking Instructions: Cook in a large volume of boiling water for 6 to 7 minutes.
Salade de soba

Soba noodle salad

A revisited and fruity version: a fresh soba salad with raspberries, aromatic herbs and a sweet and savory miso dressing.
Noodles
Ogawa Seimen
The producer

Ogawa Seimen

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.