A dry noodle, widely used in Korea and Japan and characterised by its neutral flavour and silky texture. Once cooked for 4 min in boiling water, quickly rinse the noodle in icy cold water to remove excess starch and keep its al dente texture. Enjoy cold soba as the Japanese do, dipped in diluted Umami Oishi Sauce with grated daikon or as a noodle salad.
Wheat flour, buckwheat flour, salt, water (allergen: wheat)
Shelf life: 12 months
Storage: Cool, dry, dark place
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