Hakubaku Kisoji Mitake Soba (200g12 bags) 2 cases Non-woven cloth (RH-04D) set

Product Description: Soba produced using water from the Kiso Ontake mountain range. Made using a unique "Irregular Production Method" under the cool air of the Shinshu Kaida Highlands, which creates noodles with a textured surface. The noodles are less likely to stick together, providing a pleasant mouthfeel and texture. "Irregular Production Method": A patented method unique to Hakubaku. By adding unevenness and twists to each noodle, it creates a "bouncy texture in the mouth" and a "smooth throat feel." The noodles are dried slowly to preserve the flavor of the soba. Carefully Stone-Milled: The buckwheat is ground with a stone mill to achieve the appropriate particle size. The fine powder, which includes the sweet skin, enhances the flavor and umami of the soba. Recipes Using "Kisoji Ontake Soba": Grilled Tuna and Mizuna Soba ( 1) Heat soy sauce (3 tablespoons) and mirin (2 tablespoons) in the microwave for 1 minute and let cool. ( 2) Insert 2-3 skewers into medium fatty tuna (120g sashimi block) in a fan shape and grill over medium heat until the surface changes color. ( 3) Once cooled, cut into 1.5 cm cubes and soak in (1). ( 4) Cut mizuna (1 bunch) into 3 cm lengths and soak in ice water until crisp, then drain. ( 5) Peel and grate daikon (150g), then drain excess water. ( 6) Mix dashi broth (100ml), vinegar (2 teaspoons), and olive oil (3 tablespoons) with a whisk, then add the sauce from ( 3) and chill. ( 7) Boil soba (200g) in plenty of water, drain, and cool in cold water, then mix with mizuna. ( 8) Serve in a bowl, top with grated daikon and tuna, and drizzle with ( 6) dressing. Clam and Okra Thick Soba ( 1) Rub salt (a little) on okra (8 pieces) and slice thinly. Cut the roots off the radish sprouts (1/2 pack). ( 2) Boil water in a pot, add okra, and cook. Just before removing the okra, add the radish sprouts and blanch briefly, then drain and cool under running water. ( 3) Clean clams (6-8 pieces) and