Origin: Nagano pref.

Noodle type: Soba Noodle with Duck Soup Stock

Boiling time: 4 – 5 min. (depending on serving style)

Specific ingredient: Buckwheat flour milled with the outer husk (amakawa) for full aroma; duck bone soup base with bonito, mackerel, and kelp extracts

Feature: The soba noodles are finely cut and made with richly aromatic buckwheat flour milled to include the flavorful husk, giving them a light, firm texture. The accompanying duck soup base is crafted by slowly simmering duck bones with kelp, mackerel, and bonito flakes to create a deep, savoury broth enhanced with aromatic scallion oil and a hint of char-grilled flavour. Together, they deliver a restaurant-quality duck soba experience at home.

Cooking tip:

For dipping soba (zaru soba style): Boil 90 g of noodles in 1.5 L of water for 5 minutes. Dilute the soup base with about 100 mL of hot water and stir well. Rinse the cooked noodles under cold water, drain, and serve with the dipping sauce and condiments.

For hot soba (kake soba style): Boil 90 g of noodles in 1.5 L of water for 4 minutes. Dilute the soup base with about 220 mL of hot water. After cooking, rinse and drain the noodles, then briefly reheat them in hot water before serving in the soup. Top with roasted duck, chicken, or green onions for an even richer flavour.