Organic Japanese buckwheat noodles are crafted in Japan from a blend of 65% winter wheat and 35% buckwheat flours and a bit of sea salt. They are crafted using the traditional roll-and-cut method and air dried. The long, thin shape results in spaghetti-like pasta. The Japanese word Soba translates to buckwheat from the Japanese. Buckwheat is nature’s best source of the flavonoid rutin, whose antioxidants are believed to support vascular health by improving blood circulation.

Soba noodles are quick-cooking. In Japan, it is served in a hot dashi broth of shoyu, mirin, and kombu. Stir-fries, noodle bowls, soups, with dipping sauce, in salads, and as nori-wrapped soba sushi are other uses. Soba Noodles are enjoyed year-round. Chilled versions are popular during summer. Soba keeps you warm in the winter.