为何选择日本供应
Nagano's high-altitude buckwheat cultivation produces premium soba flour; Togakushi soba carries regional GI-equivalent positioning.
核心规格
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.
典型成品
Dried soba retail export, fresh-frozen for Japanese-restaurant supply, premium gift-grade.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–100 kg dried; 25–500 kg fresh-frozen
- 常规交货周期
- 4–8 weeks
- 原产地
- Nagano (Togakushi, Kaida-Kogen, broad Shinshu region)
- 分类
- 食品原料
- 采收季节
- Buckwheat August – October; noodle production year-round
- 日本监管状态
- Food product; multiple Nagano regional brands
- 日文名称
- 信州そば
- 罗马字
- 信州そば
关于本原料
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.
监管状态
| 日本 | Food product; multiple Nagano regional brands |
|---|---|
| 欧盟 | Food import; gluten / wheat-flour labelling |
| 美国 | GRAS; FDA Prior Notice; gluten labelling for blend ratios |
| 中国 | GACC; allergen labelling |