Our beautifully light brown organic and gluten-free soba noodles are made according to ancient traditions in Japan from carefully selected buckwheat and completely without eggs or other strange additives and, as one of the very few in the world, in a certified completely gluten-free environment. The air drying causes the noodles to slowly mature and the flavors to concentrate. Buckwheat has ancient origins in Asia and, despite its name and its properties as flour, is not a grain but rather related to rhubarb. Real noodles should not be mistaken for pasta. Boil the noodles (about 100 grams per portion) in plenty of water for about 5 minutes (do not boil for too long) and rinse carefully immediately afterwards in cold water to remove the starch around the buckwheat. Marinate in tamari, for example, and serve in a cold salad, hot soup or quickly heat in a wok.
Usage / Dosage
Place the noodles in a pot of boiling water. Cook for 5-6 minutes. Pour the noodles into a colander and rinse with cold water. Let the water drain.
Storage / Consumption
Unopened packaging: Dry and cool.
Opened packaging: Dry and cool in a sealed bag.
Recycling / Sorting
Sorted as plastic.
Production
Japan
