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Ingredients:Sobagaki: Buckwheat flour (species native to Kanoya City in Kagoshima), ginger (from Kagoshima); Sauce: soybeans (non-GMO), wheat, salt
Vegan, Dairy-free

Soba (buckwheat) has been part of the Japanese diet since ancient times. In the Edo Era, before soba noodles were created, people enjoyed sobagaki, a thick, warm dough made from pure soba flour mixed with water. The soba used for sobagaki comes from the springtime harvest, which has a more subtle, nutty flavor compared to the fall. And unlike soba noodles, which can contain added wheat, sobagaki is made with 100% pure buckwheat flour, making it the ideal way to enjoy the full soba flavor. The addition of local ginger also adds a nice mellow spice.

These days, nearly 90% of Japanese soba is imported. Our producer, Okisu, makes their sobagaki from a domestic species of soba grown in Kanoya City in Kagoshima Prefecture. 

Suggested uses: Pour all the sobagaki powder into the paper bowl and add one cup of water using the smaller paper cup provided. Stir well and cook uncovered in the microwave for 2 mins (500W). Remove and stir again. To make on the stove-top, fill the smaller paper cup with water and pour into a small pot. Stir in all the sobagaki powder. Cook over medium heat, stirring gently until the sobagaki becomes doughy and fluffy. Eat with chopsticks by dipping bite-sized pieces into the sauce, or enjoy as a dessert by forming the sobagaki into balls and topping them with butter and honey.


DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

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