Soba buckwheat noodles with natural sweet taste of soybeans
Tsugaru Soba noodles are so soft that they may easily break off when you try to pick them up with chopsticks. These unique noodles are said to have been developed in the days when rice was still scarce. In their efforts to have more balanced diet, the local people kneaded the noodle dough with soybean flour, and had them cooked so that they would keep good longer. The local style is to sip the noodles, just like having a bowl of soup, rather than chewing them. You can enjoy the earthy flavour of buckwheat and the natural, subtle sweetness of soybeans in one bowl.