生产商聚焦：本田商店——百年传统荞麦面制作工艺

They say great things come in threes and this true even in Japan, especially when it come to soba.

Japan is said to have three great soba (buckwheat noodles):

• "Wanko soba" from Iwate Prefecture
• "Togakushi soba" from Nagano prefecture
• "Izumo soba" from Shimane prefecture (we featured this type of soba made by Honda Shoten in our August Nourishing Essentials Care Package , as well as their Sakura soba in our April Nourishing Essentials Care Package ).

这种荞麦面自古以来就有人食用，其制作方法也代代相传。

出云荞麦面比普通荞麦面颜色更深，香气和味道也更浓郁，这是因为荞麦面条在研磨时连壳一起碾磨而成。这种磨面方法被称为“Hikigurumi”（一次碾磨），即将荞麦籽充分揉入面条中，从而制成口感更丰富、味道更浓郁、营养价值更高的荞麦面。

本田商店沿用百年传统荞麦面制作工艺，选用新鲜研磨的国产荞麦粉，制作出不添加任何添加剂的纯手工荞麦面。其品质卓越，口感和质地都堪称一流，煮沸后也几乎无异味（这在其他荞麦面中较为常见）。

为了保留风味，他们的面条在碾磨后一小时内制作完成；凭借几代荞麦面制作师的专业知识，他们创造了这种天然荞麦面，无需冷藏，在室温下储存也能保持新鲜。

“Warigo soba”

出云荞麦面有两种传统的吃法。

第一种吃法是将荞麦面叠成三层，称为“割后荞麦面”。这种吃法自江户时代起就已存在，当时人们会把荞麦面带到户外享用。先将汤和调料倒入最上层的面条中，吃完后，将剩余的汤倒入第二层。第二层面条吃完后，再将汤倒入剩下的第三层面条中，最后全部享用。

每个层级都有其独特的口味，随着您品尝不同层级，口味也会有所变化。

“Kamaage soba”

第二种方法叫做"Kamaage soba". The soba noodles are boiled, then removed from the hot soba water and put into a bowl without soup. A soup of the hot soba water combined with soy sauce and spices is served on the side, allowing you to adjust the ratio of noddles and soup to your liking. This is a common way to enjoy soba at soba stands.

《日野中夏》
图片由 No Recipes 提供

However, Honda Shoten has provided us with a third way of enjoying traditional soba that is perfect on a hot summer's day: using Izumo soba to make a refreshingly cold noodle dish. One of the most popular cold noodle dishes is Hiyashi Chuka, which translates into “冰镇中华面”。冷面配上虾片、火腿片、鸡肉片或蟹肉片、生菜、黄瓜片、番茄片，再淋上清爽的醋汁。美味又清爽！

访问https://sobahonda.co.jp了解更多关于本田商店的信息