Buckwheat noodle from Oku-Izumo, where there are the artisans and famous area for. Buckwheat water is also delicious.

Enjoy real taste of soba (buckwheat noodle) from Oku-Izumo area at home. This is gowari-soba, means soba noodle made from equal amount of buckwheat and wheat flour. The specification for Oku-Izmo soba noodle is flat and black colour noodle. You can enjoy original taste of soba as it is using “Hiki-gurumi (whole flour)”, means first ground buckwheat flour till third ground one by home milling. Normally, it is using wheat flour for board flour, but this is using buckwheat for board. You can also enjoy dipping soup for soba. This is fresh soba exactly for soba lovers. To deliver you the deliciousness and flavour of just floured buckwheat, it is sealed off the fresh noodle without additives.
Using organic buckwheat from Canada and China, and organic wheat flour from North America and Turkey. Making noodle domestically.

[Wholegrain buckwheat]
Buckwheat flour is divided into four kinds: Grades 1,2,3 and whole ground. Buckwheat consists of the hull, pellicle, albumen and germ from the outer side. Grade 1 buckwheat contains only the germ; Grade 2 the albumen and germ, and Grade 3 buckwheat is an extract without the hull. Whole grain buckwheat is a mix of Grade 1 to Grade 3 and it is considered to be as similar to whole grain wheat.
The sweetness and the texture of the buckwheat gets stronger from Grade 1 to Grade 3, however the flavour of the buckwheat is stronger from Grade 3 to Grade 1. Wholegrain buckwheat therefore has the best combination of the sweetness, texture and flavour. There are a lot of buckwheat noodles fans, who believe that wholegrain buckwheat noodles are the best!

-Ingredients:organic buckwheat noodle (from China etc) organic wheat flour (from Turkey, North America) salt (from Australia)
-Quantity:200g
-Best for date:180 days after the production