Soba noodles (buckwheat flour), Yamamoto Kajino, Japan, 200 g

Soba made from 100% buckwheat is rather difficult to find; most are mixed with wheat flour. Even if you're lucky and do find some, the mouthfeel is often a bit crumbly. But with these fantastically aromatic buckwheat-scented soba, we've found a truly top-notch product. Great consistency and fantastic flavor. You can even drink the cooking water as tea afterwards. It's called sobayu, which is normally only offered in restaurants that make fresh noodles. You can also turn the cooking water into a delicious soup with a delicious tsuyu and spring onions. Pure sustainability! Important: Because the noodles release a lot of starch, be sure to cook in enough water and don't stir too vigorously, otherwise they could fall apart. For zaru soba (cold), but also for all warm soba specialties. Yamamoto Kajino is one of the experts for soba noodles. The 100% soba noodles are produced in a separate factory where no wheat is processed and the noodles are not contaminated. The soba flour comes from 100% local buckwheat from Hokkaido.