Shinshu Soba (Buckwheat Noodle)
信州そば (信州そば)
Por qué hacer sourcing en Japón
Nagano's high-altitude buckwheat cultivation produces premium soba flour; Togakushi soba carries regional GI-equivalent positioning.
Spec clave
Buckwheat ratio 80% (Togakushi standard) vs 70% (typical); rutin 2-7 mg/100g cooked (vs ~1 mg in white flour); gluten-low for buckwheat-dominated blends.
Producto final típico
Dried soba retail export, fresh-frozen for Japanese-restaurant supply, premium gift-grade.
Resumen
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–100 kg dried; 25–500 kg fresh-frozen
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Nagano (Togakushi, Kaida-Kogen, broad Shinshu region)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Buckwheat August – October; noodle production year-round
- Estado regulatorio en Japón
- Food product; multiple Nagano regional brands
- Nombre japonés
- 信州そば
- Romaji
- 信州そば
Sobre este ingrediente
Premium buckwheat-flour noodle from Nagano (the historical 'Shinshu' province). Four types of Nagano soba (Togakushi, Kaida-Kogen, Yamatoyama, Tobishima) are recognised as MAFF-registered or regional brand specialties. Nagano produces over 50% of Japan's buckwheat (Hokkaido leading recently); the high-altitude cool climate favours premium buckwheat cultivars used for the Shinshu soba. Distinct from existing 'buckwheat-extract' (functional-extract) entry; this is the noodle product.
Estado regulatorio
| Japón | Food product; multiple Nagano regional brands |
|---|---|
| Unión Europea | Food import; gluten / wheat-flour labelling |
| Estados Unidos | GRAS; FDA Prior Notice; gluten labelling for blend ratios |
| China | GACC; allergen labelling |