Advantages of SOBA
A reservoir of nutrients
The source of aroma and taste is from proteins within
The whole-grain buckwheat flour contains proteins that gives it its aroma and umami (=tastiness), and the essential amino acid score for protein synthesis is extremely high at 90. We can say that the SOBA is a very low calorie, healthy food.
[Ref. meat: 100, rice: 60, flour noodle: 40]
In addition, buckwheat is rich in 'Rutin' also known as vitamin P, which acts as a "antioxidant" to suppress vascular damage. Antioxidants help remove active oxygen in blood, and it can prevent damage to blood vessels caused by active oxygen.
Traditional Style of SOBA
Traditional SOBA dishes from the Edo period, Samurai Era.
Putting our hearts into the ingredients of four seasons
It is a scene of soba delivery in the Edo period.
Current UBER EATS
We already had delivery services for 400 years.
[MORI-SOBA] =Buckwheat Noodles served on a Bamboo Strainer, which is served on a colander to drain water appeared in the middle of the Edo period.
After that, in the Meiji period, the MORI-SOBA was covered with dried seaweed and became [ZARU-SOBA] =Buckwheat Noodles served on a Bamboo Strainer. Originally, the MORI-SOBA was common to be served adding only wasabi without pouring anything else on.
If you add some grated spicy Japanese white radish, it will be the standard spicy [OROSHI-SOBA] in summer time.
Gluten Free Original Dishes
Collaboration between Japanese and Western & Asian cuisine