brand	Generic product
kinds	Soba
Product weight	200 grams
number of products	12
product shape	dry
flavor	Soba
package weight	5.56 kilograms
number of units	24.00 bags

Contents: 1 case (200g x 12 bags) x 2
Brand: Hakubaku Manufacturer: Hakubaku Ingredients: Wheat flour, buckwheat flour, salt, wheat protein, starch

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brand	Generic product
packing size	40.5 x 22.6 x 15.7cm; 200g
Product type	dry
Maker	Hakubaku
Product weight	200 grams

Buckwheat produced with water from the Kiso Mitake foothills water system

Manufactured under the cool air of Shinshu Kaida Kogen using a unique “turbulence manufacturing method” that makes the noodles uneven. Noodles that do not stick easily, and are characterized by a good feeling when they go down the throat and on the teeth.

What is the “turbulent manufacturing method”?

Hakubaku's own patented manufacturing method. By adding unevenness, curls, and twists to each noodle, it creates a “bouncing texture in the mouth” and a “smooth throat”. By drying it for a long time, it is finished so that you can feel the flavor of soba as it is.

Discerning stone mill grinder

By grinding the buckwheat with a stone mill, it is finished into particles of an appropriate size. Because of the fine powder that has been pulled into the cuticles, the flavor and umami of the soba can be brought out.

Recipes using Kisoji Mitake Soba

Broiled tuna and mizuna green soba (1) Place soy sauce (3 tablespoons) and mirin (2 tablespoons) in the microwave for 1 minute and let cool. (2) Thread 2-3 skewers into medium fatty tuna (120g for sashimi), hold it over medium heat, and grill until the color of the surface changes. (3) When the heat is removed, cut into 1.5 cm squares and soak in (1). (4) Mizuna (1 bundle) is cut into 3cm lengths, exposed to ice water, and drained when crisp. (5) Peel and grate the daikon radish (150g) and drain. (6) Mix dashi stock (100ml), vinegar (2 tsp) and olive oil (3 tbsp) with a whisk. (7) Boil soba noodles (200g) in plenty of hot water, drain, rinse with cold water, drain, and mix with mizuna. (8) Serve on a plate, add grated daikon radish and tuna, and top with the dressing from (6).	Soba noodles with clams and okra (1) Okra (8 sticks) is rubbed with salt (a little) and cut into thin small pieces. Cut off the roots of the shellfish split radish (1/2 pack). (2) Boil water in a pan and boil okra. Just before taking out the okra, add the cracked shells and boil them together. (3) Wash the clams (6 to 8 clams) well, remove the sand, put them in a pot, add sake (100cc), heat, cover and steam with sake. Once open, remove from heat and allow to cool. (4) Add (2), (3), (3) juice (3 tablespoons) and ginger juice (1 tablespoon) to soba soup (500cc), mix, and put in a bowl for one person at a time. (5) Boil soba noodles (300g) in plenty of hot water, rinse with cold water to drain, and place in a bowl.	Wasabi-flavored soba salad (1) Soak dried hijiki (10g) in hot water to reconstitute, wash briefly and drain well. (2) Cut the cucumber (1 stalk) into strips, and cut the mizuna (2 bundles) into 4cm lengths. (3) Combine wasabi (2 tsp), mayonnaise (4 tbsp), and soy sauce (1 tbsp). (4) Boil the soba (200g) according to the instructions, drain in cold water and drain. (5) Mix (1) and (2), whitebait (3 tablespoons) with (3), and finally mix with soba.