Hakubaku, Organic Soba, 9.5 oz (269 g)
Hakubaku, Organic Soba, 9.5 oz (269 g)
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Expiration Date:Expiration Date
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Shipping Weight:0.71 lbsSwitch to Metric units
- Product Code: HAK-00102
- UPC Code: 837328001026
- Package Quantity: 9.5 oz (269 g)
0.8 x 2.5 x 8.2 in, 0.6 lbsSwitch to Metric units
|Combo Discount:||- $4.03|
- Ready in 4 Minutes
- Authentic Japanese Buckwheat Noodles
- No Salt Added
- USDA Organic
- Kosher Pareve
- Certified Kosher by Kosher Australia
- Certified Organic by Australian Certified Organic Processor
Hakubaku Japan searched the world for the finest ingredients to make an authentic Japanese noodle of the highest quality.
Simple to prepare...
- Cook Organic Soba in rapid boiling water for 4 minutes (salt or oil is not needed).
- For cold dish, drain, then rinse well with cold water. Drain again.
Enjoy Soba Noodles hot or cold. Great for stir-fries, soup or salads.
Organic wheat flour, organic buckwheat flour, water.
Manufactured on shared equipment with soy, egg and buckwheat.
|Serving Size: 2 oz (56 g) dry|
|Servings Per Container: about 5|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||13|
|Total Fat||1.5 g||2%|
|Saturated Fat||0.2 g||1%|
|Trans Fat||0 g|
|Total Carbohydrate||38 g||13%|
|Dietary Fiber||2 g||8%|
|*Percent Daily Values are based on a 2,000 calorie diet.|
Great and delicious quick to cook!
Posted by Reviewer2007283 on Feb 01, 2017 | Verified Purchase
These are great noodles, quick to cook and very fulfilling.
Posted by 5072461493174174458 on Oct 19, 2016 | Verified Purchase
very tasty, even on it's own
Posted by 5708462629803596568 on Sep 30, 2016 | Verified Purchase
Cooks evenly and is perfect soba.
Posted by 5015457338475161597 on Aug 11, 2016 | Verified Purchase
Good for the price
Posted by ChiaSeed on Jul 19, 2016 | Verified Purchase
Some people have criticized it's not 100% buckwheat. I'm a Japanese, grew up in Japan and worked at Soba noodle restaurant for 4 years during my college years. It is widely known in Japan that soba is made of mostly refined wheat plus buckwheat noodle. Buckwheat is quite expensive and the more buckwheat you put, harder to make it into noodle. I know this because I used to make udon and soba noodle from scratch at grandma's place all the time. If you are looking for whole grain noodle, soba is definitely not whole wheat. Usually contains 70% to 90% buckwheat. I think this product is good for the price. Not the best one I've had in Japan. We usually avoid refined carb, but since I live in the US and sometimes crave Japanese noodle. So I just eat these for fun. Not really for health. The best and the healthiest way to eat this is, I think, soba noodle salad. You can top soba with shredded lettuce, cucumbers, tomato, boiled eggs, grilled chickens, green beans, seaweed or whatever you like and put sesame dressing. Yum! Or you can stirfry with vegetable of your choice. Make sure you rinse soba thoroughly with ice cold water after you cook them. I dump soba in the strainer and use my hand and totally wash it up (like you handwash your clothes). Even when you want to eat it hot. Otherwise buckwheat will get too sticky and it won't be tasty. I've never tried but I wouldn't make soba pasta. Seems weird combination to me. Udon pasta is really good and getting popular in Japan though.