TSY or Custom Brands
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Crafted using the traditional nihachi ratio—80% buckwheat flour to 20% wheat flour—these noodles offer the perfect balance of nutty flavor and springy texture that discerning diners expect. Each bulk package contains 5kg of dried soba noodles, equivalent to approximately 100 servings, making it ideal for high-volume restaurant use. Whether served cold with dipping sauce (tsuyu) or hot in soups, these noodles maintain their integrity during cooking and provide a satisfying chew that enhances the dining experience.
Sourced from organic buckwheat farms in Hokkaido, Japan, our noodles use 100% non-GMO grains with no artificial additives. The high buckwheat content ensures a rich nutritional profile, including fiber, protein, and essential minerals like manganese and magnesium. Each batch undergoes strict quality testing to ensure consistent texture and flavor.
Following centuries-old Japanese techniques, our soba noodles are extruded through bronze dies to create their distinctive square cross-section, which better holds sauces. The dough is kneaded slowly to develop gluten structure, resulting in noodles that remain firm even after prolonged cooking—a critical feature for restaurant service.
Packaged in moisture-resistant, resealable bags, the 5kg bulk format minimizes waste and simplifies storage. The noodles have a shelf life of 12 months unopened, and once opened, stay fresh for up to 3 months when stored in a cool, dry pantry. This durability ensures restaurants can maintain inventory without sacrificing quality.
Q: Are these soba noodles gluten-free?
A: No, they contain 20% wheat flour for texture. For gluten-free options, we offer juwari soba made with 100% buckwheat (sold separately).
Q: What’s the ideal cooking time for restaurant service?
A: 5-6 minutes in boiling water, followed by an ice bath to stop cooking and enhance texture—perfect for quick service during peak hours.
Q: Can they be prepared in advance?
A: Yes! Cooked noodles can be tossed with a little sesame oil and refrigerated for up to 24 hours, ready to reheat or serve cold.
Q: How does the nutritional content compare to wheat noodles?
A: Our soba noodles contain 30% more fiber and 20% more protein than traditional wheat udon, aligning with modern diners’ health expectations.
| Color | Brown |
Flavor | Light saltiness and buckwheat aroma |
Main Ingredients | Wheat Flour, Buckwheat Flour, Water, Salt |
Allergen | Wheat |
Nutrition Facts Per 100g | Energy :1224Kj/292Kcal Fat Total : 0.5g -Saturated Fat : 0.5g -Trans Fat : 0g Cholesterol : 0mg Salt : 1g Carbohydrate : 62g Fiber : 5g Sugar : 2g Protein : 10g |
Serving Suggestion | Suitable for soup, stir-fried, served with sauce. |
Shelf Life | 24 months |
Storage | Store in a cool, dry place. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Crafted using the traditional nihachi ratio—80% buckwheat flour to 20% wheat flour—these noodles offer the perfect balance of nutty flavor and springy texture that discerning diners expect. Each bulk package contains 5kg of dried soba noodles, equivalent to approximately 100 servings, making it ideal for high-volume restaurant use. Whether served cold with dipping sauce (tsuyu) or hot in soups, these noodles maintain their integrity during cooking and provide a satisfying chew that enhances the dining experience.
Sourced from organic buckwheat farms in Hokkaido, Japan, our noodles use 100% non-GMO grains with no artificial additives. The high buckwheat content ensures a rich nutritional profile, including fiber, protein, and essential minerals like manganese and magnesium. Each batch undergoes strict quality testing to ensure consistent texture and flavor.
Following centuries-old Japanese techniques, our soba noodles are extruded through bronze dies to create their distinctive square cross-section, which better holds sauces. The dough is kneaded slowly to develop gluten structure, resulting in noodles that remain firm even after prolonged cooking—a critical feature for restaurant service.
Packaged in moisture-resistant, resealable bags, the 5kg bulk format minimizes waste and simplifies storage. The noodles have a shelf life of 12 months unopened, and once opened, stay fresh for up to 3 months when stored in a cool, dry pantry. This durability ensures restaurants can maintain inventory without sacrificing quality.
Q: Are these soba noodles gluten-free?
A: No, they contain 20% wheat flour for texture. For gluten-free options, we offer juwari soba made with 100% buckwheat (sold separately).
Q: What’s the ideal cooking time for restaurant service?
A: 5-6 minutes in boiling water, followed by an ice bath to stop cooking and enhance texture—perfect for quick service during peak hours.
Q: Can they be prepared in advance?
A: Yes! Cooked noodles can be tossed with a little sesame oil and refrigerated for up to 24 hours, ready to reheat or serve cold.
Q: How does the nutritional content compare to wheat noodles?
A: Our soba noodles contain 30% more fiber and 20% more protein than traditional wheat udon, aligning with modern diners’ health expectations.
| Color | Brown |
Flavor | Light saltiness and buckwheat aroma |
Main Ingredients | Wheat Flour, Buckwheat Flour, Water, Salt |
Allergen | Wheat |
Nutrition Facts Per 100g | Energy :1224Kj/292Kcal Fat Total : 0.5g -Saturated Fat : 0.5g -Trans Fat : 0g Cholesterol : 0mg Salt : 1g Carbohydrate : 62g Fiber : 5g Sugar : 2g Protein : 10g |
Serving Suggestion | Suitable for soup, stir-fried, served with sauce. |
Shelf Life | 24 months |
Storage | Store in a cool, dry place. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
