Although "Ramen" is now very popular internationally,
but Japanese traditional buckwhead noodle (J.Soba) is
not popular internationally yet. Big difference between
Ramen and J-Soba is the ingrients used for noodle.
Main content of J-Soba is "Buckwheat flour mainly" against "Wheat Flour" used for Ramen.
Meahwhile, bucwheat flour contains a lot of "Rutin"
which will make mushy and dirty blood into fluent and
clean blood. Buckwheat flour also contains much plant
fiber, vitamins and protain.
In another words, buckwheat flour is much nutritious food. However, usually 80% of the noodle is buckwheat flour and 20% is wheat flour to be included as the binding agent.
Moreover soup stock for J-Soba is very low calorie againt Ramen. As J-Soba shoud be more popular in the world, we wish to introduce J-Soba making process. If you are
interested in it, you can experience very basic course in a half day during your stay in Japan. Of course you can study it in earnest if you can take much more time.
Enough to knead Make the ball by hand
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