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At Kitahachi Soba, we start by grinding the outside of the buckwheat.

Grinding, kneading, boiling, right away, "all three techniques" have been carried on religiously for four generations, to produce handmade noodles; We keep the buckwheat at a low temperature for a year so the taste doesn't change and is always fresh.

Kitahachi Soba grinds two kinds of flour; stone and gold ground. And Kitahachi soba has introduced five different kinds of authentic noodles, made with a great passion and diligence.
"Teuchi"
Grinding, kneading, boiling; "all three techniques" have been carried on religiously for four generations, to produce homemade noodles.
"Buckwheat Flour"
Buckwheat flour is a living thing. If air touches the flour, after a period of time taste, fragrance, and texture lose their quality, so Kitahachi Soba makes it fresh every day.

"Buckwheat"
There are buckwheats from many areas, all with different qualities. For example, Jorikuaki buckwheat, Fukui Onosan, Yamagata Mogamiwase , Hokkaido Shin Totsugawa Kitawase etc. all of which are excellent.

"Ingredients"
All ingredients are personally selected by the owner, mainly from local producers and special choices from all over the country. The owner knows who makes all of the materials.
"Water"
Extremely well filtered water, electrically balanced alkali. The water used in making the noodles and soup, and washing rice and vegetables as well, is always separated.

The store details