Tea soba noodles "Cha soba"

The Honda Shoten company in Shimane Prefecture stands out because of its steam sterilisation process after the soba have been made, meaning they can be stored long-term at room temperature.
Soba are usually eaten the same day or the day after they have been made because with traditional production methods they cannot be preserved for a long time.

Our perfect combination : cook in boiling water for 3 minutes. Eat straight at the end of the cooking. To eat cold, immediately immerse the soba in iced water after draining.