The perfect combination of two of Japan’s most beloved foods: soba (buckwheat) and matcha.
With a history dating back over 120 years, Hatakenaka Seimen has been making oil-free noodles in Miyagi Prefecture since the Meiji period. They usehigh-quality flour instead of oil, while controlling the temperature and humidity during production to maintain the moisture in their noodles. They hand-pull the noodles until they become extremely fine before aging them to activate the gluten, resulting in a smooth and shiny texture.
The noodles are combined with a premium-quality matchacultivated in the remote Southern Alps of Japan, 600 meters above sea level, in Shizuoka Prefecture. This is the highest altitude at which tea can be harvested, resulting in an enhanced color, aroma and quality of tea.
How to prepare: Add the noodles to a pot of boiling water for 5 mins, stirring occasionally. Drain and rinse with cold water.
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