Premium Jyuwari Soba - Short date

Honda Shoten, Shimane Prefecture, stands out for its steam sterilization process after making soba, allowing long storage at room temperature. Soba is generally consumed the day or the day after its preparation because traditional production processes do not allow prolonged conservation.
On the cooking side, immerse in boiling water for 4 minutes.
Enjoy hot from the end of cooking.
For cold tasting, immerse the soba immediately in ice water after draining.
On the flavor side, you will appreciate the excellence of these sobas, fine "crunchies" and their very pleasant little natural nutty taste.
The resistance to cooking is perfect, the flavor is a little more pronounced than the usual sobas. On the texture side, these sobas hold up well to the wait on the plate, which is rare….