Origin: Kumamoto pref.

Noodle type: Soba noodle

Boiling time: 4 – 5 min. for cold soba / 3 + 1 min. for hot soba

Specific ingredient: Japanese buckwheat flour kneaded with green perilla leaves (about 10 leaves per bundle)

Feature: This fragrant soba is made by kneading fresh green perilla leaves into the dough—about 10 leaves per serving. The noodles have a beautiful light-green colour and a refreshing shiso aroma that gives a clean, cooling finish. Made with a hand-stretched method for firm texture and smooth bite. Delicious served cold as zaru soba (cold soba noodles with dipping sauce) or hot as kake soba (soba noodle soup).

Cooking tip:

For cold soba: Boil 90 g of noodles in 1 L of water, stir gently, and cook for about 4–5 minutes after reboiling. Drain and rinse well in cold water, then serve chilled with dipping sauce and condiments.

For hot soba: Boil 90 g of noodles in about 600 mL of water for 3 minutes, then add soup base and simmer for another minute. The perilla and salt in the noodles naturally dissolve into the broth, enhancing the flavour. Add your favourite toppings before serving.