They source carefully selected whole buckwheat from various regions within Fukui Prefecture and use the “Kowashozui Stone” mill, ideal for grinding, in order to produce high-quality buckwheat flour
Buckwheat flour, carefully milled over time using a stone mill, has a moist texture that makes it easy to work with when making noodles, while highlighting its inherent aroma and flavor.
“Echizen Soba Pasta” is a popular product made by blending stone-ground buckwheat flour from Fukui Prefecture with Fukui wheat flour “Fuku Komugi,” “Echizen salt”, and semolina flour.
The appeal lies in the buckwheat's flavor and its pleasantly chewy texture.

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