material Mutou Nihonbashi

日本語　/　Ｅｎｇｌｉｓｈ

Our soba

Our soba is basically juwari/towari soba (i.e. soba made from 100% buckwheat flour). We make noodles by hand everyday adding slight binding agent by taking into account of flour condition, temperature and humidity.

We purchase buckwheat flour from Aoki Sobako Kabushiki Kaisha in Tochigi Prefecture (“Aoki Sobako”). Aoki Sobako deals with good quality domestic buckwheat flour mainly produced in Hokkaido, Tochigi Prefecture and Ibaraki Prefecture. Every day, necessary quantity of buckwheat grinded by a stone mill is delivered to us.

We are currently working on home-cultivation of buckwheat with Tani Noen (Tani Farm) in Sakura City, Chiba Prefecture as a result of consideration on what we should do to provide customers with more delicious soba.

Dashi

It is a pleasant feeling beyond description when natural dashi infiltrates into a body. As we would like customers to have the same feeling, we prepare at least one dish which enables customers to enjoy the substance of dashi. Dashi is used in almost all cooking processes. Every morning, we carefully take dashi from kelp and dried bonito.

Ingredients we use in particular vegetables

The Great East Japan Earthquake occurred in 2011 was a big opportunity for us to reconsider our dishes. During days in which we had no choice but to think seriously about what living means, we changed our attitude seeking safer food materials.

During the course of our changing attitude, we had chances to meet those farmers who spent time and effort in producing safe and delicious vegetables.

Every week, fresh and delicious vegetables are supplied by Koizumi Circulation Farm in Chiba Prefecture, Natural Farm Tom and Tani Farm. In addition we purchase seasonal vegetables at Aoyama Farmers?ｿｽf Market in every weekend.