1. Manufactured by craftsmen
There is no disappearance of umami and flavor by secret non heat treatment recipe.?Pursuing the original flavor of buckwheat noodle through a number of manufacturing processes based on "experience of craftsmen".
2. Carefully selected materials
For buckwheat flour, blending high-quality buckwheat flour at each production area at a calculated rate in order to enhance beauty,?and improve the taste and quality of noodles. In a mass merchandising store, it is impossible to produce this taste.
3. Forestry and Fisheries Ministry Food Industry Bureau Chief Prize Award
4. Rich scent and smooth throat feel
5. We have gained tremendous trust from the world as a famous buckwheat noodle since its establishment, and have experience used by famous department stores and international first class in-flight meals etc.
6, Raw materials
Buckwheat flour
7. https://www.youtube.com/watch?v=XVAaR6l_xf8
?Welcome to Japan Best Selection-Mai/ jpn-best-selection?
We sell selected Japanese items so that our product quality is very high. The feature of our shop is to offer fulfilling service including after service and delivery satisfaction to customer.
Our item sticks to be authenticate so that we sell only items that would receive a high evaluation from Japanese customer. We also guarantee our product. You will feel “Omotenashi Service”, Japanese traditional hospitality. If you have concerns about our items, please let me know. We will solve your concerns.
?Customer Review?
· Delicious. It 's really tasty! Soba soup is also delicious. I want to order again.
· It is more delicious than the neighboring Soba restaurant. Salt free is best. I'm stocking a lot as other people are also happy to receive as a gift.
· I like Shinshu soba, so I eat it regardless of seasons.
?Secret no heat treatment recipe?
Buckwheat that is generally sold is considered "buckwheat" if 30% buckwheat flour is contained. Soba which is used in soba restaurants is called "Niihama(28) Soba", and 80% made of buckwheat flour and 20% made of flour. Production with buckwheat alone, which was originally considered impossible, was carried out and manufactured by blending and using buckwheat flour that had been improved in binding properties by special processing using a twin-screw extruder developed by Nagano Prefecture Rural Industrial Research Institute, and high quality buckwheat flour.
It is "ultimate soba" with 100% buckwheat flour completed by the introduction of biotechnology and research and technology that has been passed for many years in the "rally of technology" at Shinshu Togakiba Soba Co.
?Origin of Shinshu Togaku Soba?
Thanks to our company, we have reached the third generation of family business and the sixty-fifth year.
Our ancestor is a lower samurai of Matsushiro Sanada Jumangoku.
Because of the restoration of the shogunate as a result of the innovation from the shogunate collapse,
he departed from the shrine's royal authority, so he moved to Nagano Yokosawa Town in front of Zenkoji Temple and
made a living as a craftman from generation to generation.
When Japan lost in the Pacific War and all the neighboring people became poor,
if we made a delicious Soba or Udon,everyone would be delighted because no side dish would be needed. My grandfather thought.
This taste received a good reputation and he became specialized in Soba in 1950 and began to supply it to the neighboring facility.
But it seems that he was not good at business though, so it was not so profitable.
Anyway, our soba became popular, so we established factory in Tomitake with good water in 1967,
and established Shinshu Togakushi Soba Co., Ltd.
However, among Shinshu soba manufacturers that were well-established, we were a newcomer. We did not have any sales channel.
But still, we continue making soba with the slogan, one person wants to eat it one thousand times is better than one thousand people eat once only.
Continuing making, eating our soba among our factory and our neighbour and telling it is delicious. Then the word spread and now we have our customers all over Japan.
There is no special secret. However, we always taste the soba we made, and manufacture only the things that everyone feels it is delicious even if we eat it every day.