Rich nourishing soba noodles artisan crafted of hard winter and hard spring wheat, whole buckwheat flour, wild yam flour, and a bit of sea salt. Wild yam (jinenjo) Dioscorea japonica is an energizing root vegetable from rugged mountains valued for promoting strength and well-being. Tanaka family made as they've been doing it since 1906, now with four generations actively involved. Ideal for making noodle sushi and in dashi - a shoyu soy sauce kombu broth, or drizzled with ponzu. A good source of protein and complex carbs.
Hard Red Winter and Hard Red Spring Wheat Flours, Whole Buckwheat Flour, Wild Yam (Dioscorea japonica) Flour, Sea Salt