Shinshu Soba (Buckwheat Noodle)
信州そば (信州そば)
Pourquoi sourcer au Japon
Nagano's high-altitude buckwheat cultivation produces premium soba flour; Togakushi soba carries regional GI-equivalent positioning.
Spec clé
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.
Produit fini typique
Dried soba retail export, fresh-frozen for Japanese-restaurant supply, premium gift-grade.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 10–100 kg dried; 25–500 kg fresh-frozen
- Délai typique
- 4–8 weeks
- Régions d'origine
- Nagano (Togakushi, Kaida-Kogen, broad Shinshu region)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Buckwheat August – October; noodle production year-round
- Statut réglementaire au Japon
- Food product; multiple Nagano regional brands
- Nom japonais
- 信州そば
- Romaji
- 信州そば
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food product; multiple Nagano regional brands |
|---|---|
| Union européenne | Food import; gluten / wheat-flour labelling |
| États-Unis | GRAS; FDA Prior Notice; gluten labelling for blend ratios |
| Chine | GACC; allergen labelling |