Our tips
The "SOBAYU" cooking water is very nutritious (fiber, potassium, antioxidant, vitamin B, etc.), you can drink it or pour it on the remains of noodles at the end of the meal with a little ShichiMi spices.
Rinse them under cold water allows you to stop cooking and make your pasta melting. We also get rid of starch, which makes your pasta very smooth and not sticky.
Ingredients of Japan: buckwheat flour, wheat flour, wheat protein, funi algae, konjac flour, salt
Allergens: wheat
Keep out of light, in a dry and temperate place
per 100g Energy: 340kcal Proteins: 12g Lipids: 0g Carbohydrates: 74g Salt: 1.2g
For 1 person: dive 100g of soba in 1l of boiling water. Cook 5min, stirring gently. Drain and rinse them with cold water. Enjoy cold, "zaru" way, with tsuyu or hot sauce in a broth, with the accompaniments of your choice (tempura, chives, white daikon radish, grilled poultry, wasabi, nori alga in strips, .. .). Adapt the cooking time and firmness of noodles to your liking. Beware of the risks of overflow during cooking.
