Quality of Soba

Aiming for an ideal and facing soba head-on

Since its establishment in 1950, inheriting the aspiration of the first president, “I have to make delicious food”, we have pursued the creation of better products by valuing the natural taste of the ingredients while preserving the traditional taste. We have grown into a manufacturer that currently develops more than 100 types of dried noodles, semi-raw noodles, and raw noodles based on our beliefs, “pursuing techniques,” “practicing customer-first principles,” and “continuing to take on challenges”.
In recent years, we have been able to offer authentic Japanese soba not only in Japan, but also on international flights, and have received high praise from people around the world.
Going forward, we will continue to carry on the traditional manufacturing method, promote technological innovation, and strive to further improve quality and manage food safety in order to deliver genuine taste to as many customers as possible.


About Ingredients

The yield and quality of agricultural products such as buckwheat and wheat vary depending on the year of harvest, even if they are the same brand. We, Shinshu Togakushi Soba, carefully select our raw materials, consider the balance of the ingredients, and research how we can provide a delicious and stable product, and we are working on product development and manufacturing.
The amount of water added, the kneading time and the ripening temperature are also carefully adjusted according to the constantly changing temperature and humidity.
We make every effort to maintain quality control.

About Noodle Making

We have a number of nationally certified noodle technicians on our staff, including the head of the company, and we take full responsibility for everything from the selection of raw materials to the noodle making process, maximising the natural flavours of the ingredients and making the best use of traditional techniques. In addition to dried, semi-fresh and fresh soba noodles, we also offer a wide range of other Japanese noodles such as udon and hiyayamugi.
We are also actively involved in understanding and analysing the diversifying needs of our customers and the market, as well as the changes in food culture, and creating creative products to meet these needs.
We believe that these efforts have led to the high reputation of our products, which have won the Minister of Agriculture, Forestry and Fisheries Award, Ministry of Agriculture, Forestry and Fisheries General Food Bureau Director’s Award, and the Nagano Prefecture Governor’s Award at the Nagano Prefecture Shinshu Soba Fair, which has been held in Shinshu, the home of soba, for over half a century.

Dried Soba

In addition to our standard products such as Jyuwari Soba, Hachiwari Soba, Shinshu Togakushi Soba, and Sarashina Soba, we also specialize in different types of Soba kneaded with seaweed and green tea.
We use freshly ground buckwheat flour, and depending on the type of buckwheat, we use either a matured drying process similar to natural drying or our own high temperature drying process.


Semi-raw Soba and Raw Soba

Most of the semi-raw buckwheat noodles sold in souvenir shops and mass merchandisers are made by steam-sterilising and steaming the noodles after a certain amount of water has been removed, but it is inevitable to lose some of its goodness and flavour when heated. Therefore, we use our own non-heat treatment method to make our noodles. By adjusting the moisture content, we are able to achieve a semi-raw finish, which means that there is no loss of the ingredients and goodness due to heating, and the flavour and texture of the raw buckwheat can be preserved. It can be stored at room temperature for 2 to 3 months.

Half-dried Soba

Raw Noodles

Using stone-milled buckwheat flour with a high aroma of buckwheat, so that you can enjoy the deliciousness of freshly made raw buckwheat, it is finished in authentic raw buckwheat without preservatives or additives, and is made with a knife and has a rich flavor. You can enjoy the taste of authentic Shinshu handmade soba noodles at home with gifts sent directly from the production area, which are packed with soup, raw potato wasabi, shichimi pepper, and Nozawana.


Juwari Soba

As one of our main products, we offer genuine Jyuwari soba (buckwheat noodles) made only from buckwheat flour. The production has been expanded from 1991 to the present under the brand name of “Honjuwari Soba”, and we received the 37th Food Industry Excellent Company Award in 2008. We are one of the few manufacturers of Jyuwari soba, and our Jyuwari soba is characterized by its strong flavor and texture. It is also available in semi-raw soba.

100% soba flour Soba

Prevention of Contamination(mixing of specific raw materials)

Contamination of food products with specific raw materials (allergens) can lead to serious, life-threatening symptoms and requires special attention. Our thorough control of raw materials, cleaning of the production line and hygiene control enables us to safely produce even Jyuwari soba, which is considered to have a high risk of contamination. Regular quality inspections ensure that our products meet the standards for contamination and have been assessed as compliant.

Machine maintenance and cleaning
Machine maintenance and cleaning are carried out carefully to prevent contamination.

wash the machine with water
In addition to wiping down the machines, we also wash them with water when making soba.