Description The pinnacle of Japanese buckwheat noodles: soba made by hand with flour from grain grown exclusively in Hokkaido. No salt, no wheat… And therefore no gluten. Good news? Not for the people who make these noodles. Without this protein, it’s hard to get a dough that’s elastic enough to be kneaded and cut into long strands without falling apart. Difficult, but not impossible. It just takes time and effort. How to use: After cooking for 5 minutes in boiling water, turn off the heat and leave the pasta in the water for 1 minute. Drain and rinse. These soba noodles can be eaten cold with tsuyu sauce (zaru soba), in a hot broth (kake soba) or even in their cooking water, according to the very traditional soba yu recipe. However, there’s nothing to stop you doing whatever you like with them. Storage: Protect from heat and moisture. Ingredients: Buckwheat. Shelf life: 24 months
