茶禅一の “蕎麦”
Unjo (above the clouds) Soba
Unjo Soba in the image of rising soba noodles.
We remove the buckwheat hulls and grind the powder slowly and carefully on a stone mortar to create a simple yet elegant soba with a rich depth of flavor.
Tea Soba
"Tea Soba" is inspired by a tea plantation surrounded by a sea of clouds.
This is a combination of Soba above the clouds and Tea Soba ｋneaded our pesticide-free tea "Eat Tea in".
It is two layers in one.
The balance between the aroma of tea and the taste of soba noodles is the ultimate goal of this soba.
Country-side soba
We grind the buckwheat noodles in their shells slowly and carefully in a stone mill, then blend them with the coarsely ground powder through three different sieves.
Our buckwheat noodles are blended with coarse-grained flour to create a buckwheat noodle with a rich, traditional flavor.
About Buckwheat Flour
We carefully select the areas of origin and mill our own wheat flour on a stone mill, mainly from Hitachi autumn soba produced in Ibaraki, Shinano No. 1 from Nagano, and North early soba from Hokkaido, depending on the season.
＜蕎麦＞
