Komoro Shichibei Soba [小諸七兵衛そば] 140g
A Shinshu soba from Komoro in Nagano Prefecture, made with a high ratio of buckwheat flour for a rustic, country style noodle. The cooked strands are firm with a notable bite, a fragrant nutty buckwheat aroma, and a clean, slightly earthy flavor.
Boil in plenty of unsalted water, drain, and shock in ice water for zaru soba with a cold dipping sauce, garnished with grated daikon, wasabi, and sliced negi. In colder weather, serve in hot dashi soup with tempura.
Made by Hoshino Bussan in Komoro, Nagano Prefecture, a region long considered one of Japan's premier buckwheat growing areas thanks to its cool climate and clean mountain water.
A Shinshu soba from Komoro in Nagano Prefecture, made with a high ratio of buckwheat flour for a rustic, country style noodle. The cooked strands are firm with a notable bite, a fragrant nutty buckwheat aroma, and a clean, slightly earthy flavor.
Boil in plenty of unsalted water, drain, and shock in ice water for zaru soba with a cold dipping sauce, garnished with grated daikon, wasabi, and sliced negi. In colder weather, serve in hot dashi soup with tempura.
Made by Hoshino Bussan in Komoro, Nagano Prefecture, a region long considered one of Japan's premier buckwheat growing areas thanks to its cool climate and clean mountain water.