Noodles

Buckwheat is the second most harvested crop in Japan, behind only rice, making it a foundational ingredient throughout the cuisine. Buckwheat Soba is the bedrock pasta of Japanese Cuisine. If ramen is the Ramones of the noodle world, Soba is the Beatles. The thinking-man noodle, a noodle of simplicity and contemplation. Crafted following multi-century old traditions handed down through the generations to carefully achieve the perfect nodogoshi, or throat feel. Just the right amount of gluten to provide the ideal chewiness and texture. Serve hot or cold, in a dashi broth or dip in a kaeshi sauce (soy sauce and mirin base)

Udon Katakuriko, or Udon made from potato starch is made in the Hokkaido style, a mountainess region that receives heavy snowfall and is also one of the largest potato producing regions. The starch from the potato flour does not provide much potato flavor, but is necessary to produce the ideal Koshi, or strong texture preferred by most Udon lovers. This versatile noodle can be served hot or cold, in a broth or plain with a dipping sauce.