Soba were originally eaten in the mountainous regions of Japan, where wheat is scarce because it doesn't grow.
Located in the town of Minami Aizu, at an altitude of 500 m, which is covered in snow for a third of the year, Naraya Soba makes noodles and miso using peasant techniques, using water from melting snow, as well as coarsely ground cereals to obtain a rich-tasting flour.
The company, which won the 2019 edition of the Fukushima Mantendô competition thanks to its soba, regularly sees its products recommended in press articles or features.
Serves 1: Cook 100g soba in 1 L boiling water for 5 minutes, stirring gently.
Store away from light, heat and moisture.
Buckwheat flour (Japan), wheat flour, salt, wheat protein
Per 100g :
Energy: 349kcal
Protein: 13.4g
Fat: 2.5g
Carbohydrates: 68.1g
Salt: 3.1g