Soba ni Hachi soba

Soba ni Hachi soba is literally translated as the eighth generation soba.

The high proportion of buckwheat (more than 80%) gives these exceptional soba a smooth and slightly crunchy texture. These Ni Hachi soba are made in a completely artisanal way, one by one, by hand.

Tasting:

They are generally eaten cold in summer and hot in winter. The broths or tsuyu sauces that accompany them, when tasting, are just as important.

These artisanal soba, delicate to cook, require the following steps to be followed point by point:

Bring 3 L of water to a boil

Dip the soba into boiling water and stir gently

Add cold water if boiling over and reduce heat to low and cook for 5 minutes

Remove the soba from the heat and transfer them to a colander

Rinse them well in very cold water, stirring them gently.

Drain

Serve within 5 minutes of rinsing to enjoy optimal flavor and texture.

Conservation :

Protected from light, heat and humidity.

Ingredients :

80% buckwheat flour, wheat flour, salt, wheat protein.

The information in bold is intended for intolerant or allergic people. May contain traces of gluten.

Nutritional values per 100g:

Energy 349 kcal (1480 kJ); fat 3g, including saturated fatty acids 0.6g; carbohydrates 67g, including sugars 5.2g; protein 13g; salt 2.8g.

A 200g pack is suitable for 2 people.

Net weight: 200g