Delicious soba First year
Smiling when eating soba “The soba restaurant was very nice”
“I want to eat soba again and go to soba restaurant”
“Have you had this experience? The soba made from farmer’s painstakingly hard work and from craftsman with their heart.
Our company try to achieve a high quality of making buckwheat from farmers. We hope to connect with all the farmers, soba craftsman, and consumers for the future. So, we will announce more information about buckwheat in our website.”
Insistence of buckwheat
Craftsman pull out soba’s taste.
Craftsman who can make the best buckwheat are the one who can distinguish its origin and can consider the best way to grind buckwheat. All of this from their experiences. How does grinding affects the taste? Every craftsman who faces different buckwheat everyday makes the best buckwheat.
Buckwheat has basically two ways of grinding; millstone and rolling.
Grinding is an essential step in processing buckwheat.
Our company has over 130 milling grind machines established in 1885.
These machines can customize different variations of buckwheat depending on the consumer’s request.
The main difference of millstone grind and rolling grind is how fine the buckwheat grain is.
We take into consideration how the clients want their buckwheat. They come to us for consultation. We then recommend what’s the best buckwheat for them. It varies from texture; whether the noodles are rough and smooth.
The importance of some steps for making buckwheat; touching buckwheat, looking and confirming, lastly once noodles is made, have a taste test. All of these steps are important.
Grinding buckwheat on a daily basis is different; there could be adjustments depending on the climate, temperature, and humidity.
So, craftsmen concentrate on making the ideal buckwheat using tweaks, experiments, and their techniques.
Millstone craftsmen makes adjustments depending on the origin of the buckwheat.
They faces the millstone everyday with pride for producing the ideal taste and accentuating the origin’s features.
Buckwheat’s taste and fragrance changes depending on how it is grinded.
Local materials are grinded as well to make soba noodles; adjusting how to grind is an everyday routine depending on the origin’s materials.
Craftsman makes the best out of buckwheat while identifying the individual origin of soba.
The best way of grinding is to consider and discover more about the origin. Millstone grinding takes time and effort specially when it’s an import or from a new origin of materials.
Delicious buckwheat makes smiles out of our clients who says they are happy when they’re eating our soba.
So, our product gives pleasure and satisfaction to our clients.
Rolling grind machines can sort pure white pelts, white and gray pelts, and just gray pelts . It produces three (3) kinds of soba noodles; sarashina, hikigurumi, and yabu.
Insistence of materials
individual breeds of soba fruits has imported individual origin of soba;another origins, formers, sweat, fragrance, which made a characters of soba.
We tried to pull out maximum of soba’s character from identify of materials.
Confirming quality of soba, fragrance and taste.
when Import to materials that careful Selected in domestic.
It has started Our insistence to soba since met with farmer’s.
We want to conversation with farmer’s who has made characters soba.
And made a endless relationship with theirs while we went to origin that
Hoping to associate with soba for future.
We introduction farmers with good relationship
It was changed from the main spices named “BOTAN” in 1989;
which is an improvement of spices for early maturity and the amount of harvest.
It has the main spices and it is planted in about 90% of the area of Japan nowadays.
It is an improvement of spices in 2005.
It’s planted in Teshikagacho where Mashu lake is.
KITANOMASHU makes it impossible to grow seedlings and it is not affected by wind compared with KITAWASE.
It is an improvement of spices in 2009.
The majority of amount of harvest is in Fukagawa city, Shintokucho, and Asahikawa city, Horokanaicho.
RERANOKAORI has bigger spices and amount of harvester than KITAWASE.
“RERA” means “wind” from the Ainu language. It has a strong flavor which is called the “fragrance of wind”.
URYU GENKI KURO-RA
It first started with 5 members in 1997.
The association was established for the growth of agriculture.
Mr. Shimizu and Mr. Maeda and other members can now offer faster production of Soba than another famers because of their development of good soil. They are an institution who grows organic red clover.
“GENKI SOBA” is the best brand by GENKI KROURA associate planted.
LINK to Looking of website URYUGENKI KROURA associate
MASYU SOBA PRODUCT associate
It first started with 11 members in 1990.
Mr. Shishigari president and Mr. Takahashi vice and other members have pursued to adapt of planed method.
The first drying ; mow down and dry out on the soil for 3ays and dry out sunlight for half a per day.
Neutral dry out wind method, develop of soil, researching of control harvest from statistics.
“MASYU SOBA” made a loyal soba with conscious.
LINK to Looking of website MASYU SOBA associate.
OTIHEPPU is the minimum population in Hokkaido
Where has 80% of forest area and good environment place of gap temperature for planting soba fruits ;the average 17 degree Celsius from June to September, the average minus 6 degree Celsius from December to March.
This planted soba fruits from comfortable nature makes high quality soba.
HOKKAIDO FUKAGAWA city