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Czytaj więcejTokyo Kajino Nihachi Soba high quality genuine Japanese buckwheat pasta Soba. Nihachi Soba was a popular specialty in Edo (now Tokyo), where it was said that the best Soba was made from a mix of nihachi (20% wheat flour and 80% buckwheat flour). Delicate, it doesn't disintegrate, it is perfect not only for Asian dishes. 250g Learn more...
Itsuki Udon With Powdered Soup real Japanese pasta - Udon noodles with bonito broth and kelp. Udon with Powdered Soup has been the best selling Udon noodles with bouillon since 1967. It is a typical Japanese product of LL noodles (fresh noodles), which can be stored for a long time and is served in a delicious Japanese soup with bonito and kelp... Learn more...
Kanesu Seimen Uji Hojicha Soba genuine Japanese buckwheat pasta Soba with the addition of Uji Hojicha green tea. Soba pasta is made from wheat and buckwheat flour with the addition of Uji Hojicha green tea. Delicate, it does not disintegrate, it will work perfectly not only in Asian dishes. Ideal for hot and cold dishes with Tsuyu sauce. The product... Learn more...
Kanesu Seimen Uji Matcha Soba high quality real Japanese buckwheat pasta Soba with Uji Matcha tea. Soba pasta is made from wheat and buckwheat flour with the addition of Uji Matcha green tea. Delicate, it does not disintegrate, it is perfect not only for Asian dishes. Ideal for hot and cold dishes with Tsuyu sauce. The product does not contain... Learn more...
Kanesu Seimen Uji Gyokuro Soba high quality genuine Japanese buckwheat pasta Soba with the addition of Uji Gyokuro green tea. Soba pasta is made from wheat and buckwheat flour with the addition of Uji Gyokuro green tea. Delicate, it does not disintegrate, it is perfect not only for Asian dishes. Made from high quality flour by the Japanese company... Learn more...
Tanabiki Seimen Somen Ibonoito Japanese Cold Noodles Net weight: 300g 6 invidual bundles of dried somen noodles. These hand stretched somen noodles are produced in Hyogo prefecture, in south central Japan and contain no preservatives. Learn more...
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