Pattern name:

300g x 9 bags

brand	Tree (Iyama) ∞ Kinoshita Flour Milling Co., Ltd.
Product weight	2.7 kilograms
number of products	9
Package information	bag
product shape	dry
flavor	Soba
number of units	9.00 bags

Our company is located near Sagamibo Tengu on Mt. Shiramine. Sagamibo Tengu also appears in "Ugetsu Monogatari" and is also known as one of Japan's eight tengu.
30% buckwheat flour is used. The flavor and texture is different from 100% buckwheat soba, but the unique flavor of wheat flour creates the taste and texture of Tengu soba.
We use fresh flour ground in our own flour mill.
[Noodle thickness] Narrow [Boiled time] 4-5 minutes [Ingredients] Wheat flour, buckwheat flour, salt Storage method: Avoid direct sunlight and store at room temperature in a cool place.
The expiration date is 1 year after production.

Raw materials/ingredients

[Ingredients] Wheat flour (domestic production), buckwheat flour, salt Amount: 3.1g

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brand	Tree (Iyama) ∞ Kinoshita Flour Milling Co., Ltd.
Product weight	2.7kg
Preservation method	Avoid direct sunlight and store at room temperature in a cool place.
Product type	dry
Container type	bag
Maker	Kinoshita Flour Milling Co., Ltd.
Product weight	2.7 Kilograms

We deliver flour with a difference

You may think that "wheat flour is the same regardless of where it is milled, as long as the raw material is the same".

However, in reality, milling in different places produces different types of flour, which is also a characteristic of each mill.

We deliver flour that makes you feel this difference.

• 

Nutritional information (per 100g)

Energy: 342kcal, protein: 9.6g, fat: 1.2g, carbohydrates: 72.4g, salt equivalent: 2.5g

*This display value is an estimated value.

Salt equivalent after boiling (per 100g) is about 0.3g

• Boiling time: 4-5 minutes
• Noodle length: 24cm
• Noodle thickness: 2.1mm
• Estimated thickness for dried noodles: Narrow mouth
• Packaging form: 100g x 3 bundles
• Ingredients: Wheat flour (manufactured in Japan), buckwheat flour, salt
• Features: Uses 30% buckwheat flour

About this product

4 to 5 minutes in boiling water... easy and delicious soba noodles

Sanuki udon has a unique texture that is kneaded using traditional techniques.

We believe that you will be satisfied just like authentic soba noodles.

There is delicious Tengu soba in Sanuki!

Our company's "Tengu Soba" is dried soba made from carefully selected buckwheat flour and freshly milled flour from the flour mill.

Origin of Tengu Soba

Near our company, there is one of the eight great tengu in Japan, Mt.

"Tengu Soba" is a product derived from this Sagamibo Tengu.

Kinoshita Flour Milling Co., Ltd. and Farina Corporation

In 1946, after the war, our company began as a wheat processing company.

Wheat processing is a system in which the wheat brought in by neighboring farmers is milled and the ground flour is returned to some of the farmers. Since then, we have been in the flour milling business in Sanuki for over 70 years. Taking advantage of small-scale flour milling, we directly deliver "freshly ground flour" to udon specialty stores, bakeries, and individual users nationwide.

In recent years, we have also developed whole wheat flour with a refreshing flavor that cuts off the unpleasant taste, and have also commercialized “Brouwer Whole Wheat Flour” and “Sanuki Whole Wheat Udon”. Natural sugar cut and sufficient dietary fiber intake are now possible.

Farina Corporation became independent from Kinoshita Flour Milling Co., Ltd. in December 2000 as a BtoC sales company. It was difficult to quickly respond to the dual use with business use, and it caused inconvenience, so we became independent as a sales company exclusively for individual users.

History of Sanuki udon and dried noodles

Sanuki has long been known as a high-quality wheat production area, and is described in the encyclopedia "Wakan Sansai Zue" published in the middle of the Edo period (1713).

In addition, salt fields are more famous than wheat, and salt, along with sugar and cotton, form the so-called "Sanuki Sanpaku", and high-quality soy sauce is now made from this wheat and salt. Furthermore, Ibukijima, which floats off the coast of Kanonji City, is rich in anchovies, the raw material for dried sardines, and is used as the soup stock for udon noodles. As you can see, Sanuki has everything you need for udon.

The history of dried noodles dates back to 1598. At that time, a resident of Ikeda Town, Shozu County, was taught how to make somen noodles in Miwa, Yamato Province, on the way to Ise Shrine, and since then, somen production has continued to this day, mainly in Shodoshima.

Thanks to the efforts of our predecessors, the techniques have been handed down to the current Sanuki udon and dried noodles.