Ogawa Seimen Soba Noodles
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Soba — thin buckwheat noodles — are one of the pillars of Japanese cuisine, eaten hot in broth in winter and cold with a dipping sauce in summer. These are made by Ogawa Food Products (Ogawa Seimen), a specialist noodle maker in Yamagata Prefecture, a region with a deep and long-standing soba tradition.
Ogawa Seimen uses a blend of 30% buckwheat flour and 67% wheat flour, with a small addition of Japanese yam (2%) which improves the smoothness and throat feel of the noodles — a quality the Japanese call nodo-goshi. The buckwheat flour is sourced from named Japanese varieties: Mogamiwase from Yamagata for its sweetness and richness, Dewakaori for its delicate white colour and flavour, and Kitawase from Hokkaido for its dark hue and rich aroma. The proportions are adjusted by season to maintain consistent quality.
The drying process is critical. Ogawa Seimen takes particular care over temperature and humidity control during drying, which is what allows a dried noodle to retain the taste and texture of freshly made soba. The result is a noodle with genuine buckwheat character — nutty, slightly earthy, with a clean bite and a smooth finish.
The pack contains three bundles of 150g, each serving one to two people.
Producer: Ogawa Food Products Co., Ltd. (Ogawa Seimen), Yamagata Prefecture, Japan. A company that has built its reputation entirely around noodle making, with a particular focus on soba. They optimise their buckwheat flour blends by season and variety to ensure consistent quality.
Ingredients: Wheat flour (67.2%), buckwheat flour (30%), Japanese yam (2%), wheat protein (0.5%), salt (0.3%)
Storage: Store at room temperature, away from sunlight and moisture.
Net: 450g (3 × 150g)
Allergens: Wheat, buckwheat