Nisshoku buckwheat, "soba" in Japanese, is 100 % pure and grown in Sorachi, to the north of Japan, on Hokkaïdo island. This soba, "kitawase soba" variety, is widely considered as the best in Japan. The one used by Nisshoku comes from farms using a 'reasoned' farming method with no insecticide.
Rich in quality albumin, vitamin B3, rutoside…, it is well assimilated by the body.
Its taste and fragrance are unequalled.
In Japan soba is traditionally peeled and ground, and is the main ingredient for Japanese pasta of the same name. Soba bran, however, has excellent nutritional value.
Nisshoku buckwheat flakes are only crushed and retain the bran and therefore all of their nutritional value
Appetizer
Eat them just as they are, plain, to discover the exceptional aroma of these buckwheat flakes. The deep delicious taste will surprise you and bring to mind the marvellous fragrance of Brittany savoury pancakes.
Perfectly suits
Buckwheat flakes are traditionally eaten at breakfast time with milk or fromage blanc… They will surprise you lightly sprinkled over grated raw vegetables, or to season marinades, sauteed rice, pasta, ice cream… As a quenelle, served with wildfowl, the combination is simply divine.
WE SUGGEST you also use buckwheat flakes like breadcrumbs for prawn, chicken, pork fritters, breaded escalope, fish fillet, fruit and vegetables and other fritters, squid rings... An exceptional and light crunchiness.
