Noodle type: Soba noodle

Boiling time: 3 min.

Specific ingredient: Domestic buckwheat flour, stone-milled for full aroma and flavour

Feature:
Made with carefully selected Japanese buckwheat flour, stone-milled to preserve its natural aroma and depth of flavour. This soba recreates the traditional 33 cm length (isshaku) of authentic Jindaiji soba—a style originating from the historic Jindaiji area in Tokyo, known for its fragrant handmade noodles. Enjoy the refined, nostalgic flavour of this long-loved soba, now crafted as a convenient dried noodle to savour at home.

Cooking tip:
Boil about 2 L of water and add the noodles gradually. Cook for around 3 minutes, then rinse well in cold water to remove excess starch. Serve chilled with dipping sauce as mori soba or zaru soba (cold soba noodles with dipping sauce). For best texture, finish by rinsing briefly in ice water and draining thoroughly before serving.