Origin Nagano, Japan
Container Plastic bag
Usage For a hot infusion, add 2 teaspoons of buckwheat per cup and steep for 1 to 2 minutes. For a cold infusion, add 4 teaspoons to a liter of hot water, steep for 1 to 2 minutes, then let cool. Sobacha can also be used to make other drinks (latte, dalgona) or to flavor rice while it cooks. The crushed texture of these buckwheat seeds makes them easier to incorporate into desserts: crème brûlée, warabi mochi, pudding, ice cream, etc.
Drinks Tea

Japanese teas

Sobacha - Crushed roasted buckwheat

Sobacha - Crushed roasted buckwheat
11,10 €
11,10 €
65,29 € kg

Ref. 290

Format

In stock

Description

In Japan, buckwheat seeds (soba in Japanese) are primarily used to make sobacha, a caffeine-free, calorie-free tea known for its antioxidant properties. Roasted buckwheat is also often used in pastries and other desserts. Here, the buckwheat seeds are crushed for faster infusion and easier inclusion in pastries.

This buckwheat is packaged in bulk, not in individual sachets.

Flavor

Sobacha has a sweet, round, lightly toasted nutty flavor that lingers on the palate with a crisp, crunchy texture.

Conservation

Store in a cool, dry place away from light.

Ingredients & Allergens
100% Buckwheat

Allergenes : Buckwheat
Nutritional Values

Per 100g: Energy 1648 kJ / 394 kcal, Fat 1.3g (of which saturates 0.4g), Carbohydrate 87g (of which sugars 1.8g), Protein 8.8g, Salt 0g.

View full details
Origin Nagano, Japan
Container Plastic bag
Usage For a hot infusion, add 2 teaspoons of buckwheat per cup and steep for 1 to 2 minutes. For a cold infusion, add 4 teaspoons to a liter of hot water, steep for 1 to 2 minutes, then let cool. Sobacha can also be used to make other drinks (latte, dalgona) or to flavor rice while it cooks. The crushed texture of these buckwheat seeds makes them easier to incorporate into desserts: crème brûlée, warabi mochi, pudding, ice cream, etc.
Drinks Tea
Nikkoku
The producer

Nikkoku

Founded in 1945 in Nagano, Nikkoku focuses its production on buckwheat-based products, a plant also known as soba in Japan. Soba noodles, made from buckwheat flour, are already popular, but Nikkoku aims to expand the range of buckwheat-derived products with sobacha, an infusion rich in vitamins and antioxidants, buckwheat groats that can substitute for rice, and mixes for making the famous Breton galettes. In addition to developing new products and trends, the company is committed to healthy, safe, and sustainable production processes: using abandoned farmland, developing sales of products made from local resources, reducing industrial waste, etc.