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Soba mustard noodles - MAIKO SOBA YAMAIMOKO IRI
Buckwheat soba noodles - MAIKO SOBA YAMAIMOKO IRI
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DELIVERY AND RETURNS
Delivery delay :
1 to 3 working days for France, Belgium and Switzerland.
3-5 working days for other countries in Germany, Italy, Spain, United Kingdom, Netherlands, Denmark and Austria
3-5 business days for other countries via DHL
This item is shipped from our warehouse in France.
You can return or exchange an item within 14 days of receiving your order. For more information, see our Return Policy
Technical Data
| Capacity | 300 g |
|---|---|
| Product origin | made in Japan |
| Energy | 1450 kJ/343 kcal |
| Fat | 2.1 g |
| Carbohydrates | 63 g |
| wich Sugars | 2 g |
| Protein | 15 g |
| Salt | 2 g |
| Retention | Store away from moisture and sun in a cool, dry place. |
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Buckwheat soba noodles - MAIKO SOBA YAMAIMOKO IRI
These dry soba noodles “yamaimo soba fukuro iri maiko” with buckwheat can only seduce you, the combination of yam and buckwheat flour gives these soba flavors and texture of high quality< /p>Preparation Tips:
Put the noodles in a large quantity of boiling water and cook for 5 to 6 minutes. Rinse with cold water, serve hot or cold.
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Noodles, like rice, are one of the staple foods of Japanese cuisine. There are several types such as soba, udon, or somen which include traditional Japanese noodles, and ramen or yakisoba which have been influenced by Chinese culture.
Soba noodles (Buckwheat in Japanese) have become the symbol of cuisine that is both healthy and refined. Buckwheat being gluten-free, rich in fiber and amino acids (vegetable proteins) as well as vitamins, the seeds of this plant are increasingly prized for their nutritional qualities.
Buckwheat is certainly gluten-free, but soba noodles are not 100% gluten-free. Wheat flour is added to bind the dough. The darker the sobas, the less wheat flour there is.
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