Super Coarse Ground Soba Noodles ”Heki Sui”, 8.46 oz
Using stone mill grinding method and coarse-ground soba flour. The thick noodle demonstrate satisfying chewiness and distinct texture. Crafted for uniqueness, this noodle prioritizes ingredients, manufacturing process, and visual differences. Intensive aroma and taste by grinding whole buckwheat with its skin. By using coarse-ground buckwheat flour with large particles, it enhances the authentic flavor. Emulating authentic handmade soba, prioritizing the coarseness of buckwheat flour for crispiness and texture. Thick noodles showcase visual and textural appeal, emphasizing a satisfying bite.
Simple Cold Soba Noodles (Zaru Soba) Recipe:
1. In a large pot, bring plenty of water to a boil.
2. Add soba noodles and cook for 7 minutes, stirring occasionally.
3. Drain into a colander and rinse under cold running water for 10 to 20 seconds.
4. Put the noodles in a bowl of cold water and rinse gently by hand, then drain again.
5. Place the noodles on a plate or zaru (bamboo plate) and top with sliced nori seaweed.
6. Enjoy with mentsuyu dipping sauce and assorted garnishes such as scallions and wasabi.
Wheat Flour, Buckwheat Flour, Wheat Protein, Salt.
