JINENJO SOBA Echigohegi Seaweed Soba Noodle (210g)

Origin: Niigata pref.

Noodle type: Soba noodle

Boiling time: 4 – 5 min.

Specific ingredient: Buckwheat flour (approx. 50%) blended with seaweed funori as a natural binder

Feature: Hegi soba is a traditional soba from the Uonuma region of Niigata Prefecture, made using funori seaweed as a natural binder instead of wheat gluten. The noodles are lightly green due to the funori, which is gently boiled before mixing into the dough to create a smooth, glossy texture and a clean, refreshing finish. The name “hegi” comes from the wooden tray used to serve the noodles in small, elegant portions.

Cooking tip: Bring plenty of water to a boil and add the noodles gradually to prevent sticking. Cook for 4–5 minutes, maintaining a gentle boil. Rinse thoroughly in cold water until completely chilled, drain well, and enjoy immediately. Traditionally served cold with dipping sauce as zaru soba (cold soba noodles with dipping sauce).