Origin Nagano, Japan
Container Aluminum foil bag, Cardboard box
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 Broth Pastry Dessert

Japanese teas

Sobacha - Toasted Crushed Buckwheat 170 g

Sobacha - Toasted Crushed Buckwheat 170 g
11,10 €
11,10 €
65,29 € kg

Ref. 290

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.

Preservation

Store in a cool, dry place away from light.

Ingredients & Allergens
Buckwheat (Japanese origin) 100%

Allergenes : Buckwheat
Nutritional Values

Per 100 g: Energy 1648 kJ / 394 kcal, Fat 2 g (of which saturated fatty acids 0.4 g), Carbohydrates 86 g (of which sugars 1.8 g), Protein 7.7 g, Salt 0 g.

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Origin Nagano, Japan
Container Aluminum foil bag, Cardboard box
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 Broth Pastry Dessert
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.