EnglishTaishu soba
The original taste of soba that has been handed down since the Jomon period
Taishu soba introduction
“Taishu soba” is a variety close to the original species that was first introduced to Japan from the continent in the late Jomon period, and it has characteristics similar to that of the original soba, that it has excellent taste and flavor compared to soba from other production areas, and has a slight bitterness. While the fruit is relatively small, it is also a characteristic of “Taishu soba” that the grains are heavy and well aligned in size. Now that soba breeding has progressed nationwide, Tsushima soba, which is close to the original species, is very valuable. The Tsushima style uses 100% natural buckwheat flour without using any ties, and you can enjoy the unique texture and texture, and natural aroma and taste.
