100% Buckwheat and Gluten-Free: Juwari Soba Noodles
Soba is one of the most beloved noodle varieties in Japan, enjoyed both chilled with dipping sauce in summer and hot in broth during colder months. While many soba noodles include a blend of wheat and buckwheat flour, juwari soba refers to soba noodles made with 100% buckwheat flour—naturally gluten-free and rich in nutty, earthy flavor. These premium dried noodles are made with just two ingredients: buckwheat flour and water, with no additives or binders. The result is a truly pure soba experience, offering excellent texture and a deep, satisfying taste.
Crafted in Nagano with Hokkaido-Grown Buckwheat
These noodles are crafted by Yamamoto Kajino, a family-run soba producer based in Nagano Prefecture—one of Japan’s most celebrated regions for soba-making. They use carefully selected 100% buckwheat flour grown in Hokkaido, known for producing some of the finest soba in Japan. Yamamoto Kajino brings generations of expertise and a dedication to tradition, allowing the naturally complex flavor of buckwheat to shine through in every bite.
Simple to Prepare, Perfect for Any Season
Enjoy it cold as zaru soba by rinsing well after boiling and serving with mentsuyu dipping sauce, or savor it in a comforting hot broth with seasonal toppings. These noodles are versatile and nourishing, with no fat or cholesterol and a good amount of plant-based protein. Their rustic, wholesome character pairs beautifully with traditional Japanese condiments like grated daikon, scallions, wasabi, or even a touch of yuzu zest.
How to Make Simple Cold Juwari Soba (Zaru Soba)
Bring a large pot of water to a boil and add noodles. Cook for about 5 minutes, stirring occasionally. Drain into a colander and rinse under cold running water for 10–20 seconds. Transfer to a bowl of cold water and gently rinse by hand, then drain again. Serve on a plate or zaru (bamboo tray) with sliced nori. Enjoy with chilled mentsuyu dipping sauce and toppings such as scallions and wasabi.
Enjoy Traditional Soba-Yu
If you order a zaru soba (cold soba) at a soba restaurant in Japan, you will also be served its hot cooking water called Soba-Yu at the end of the meal. The cooking water is not only a tasty treat but it contains high level of rutin, a health beneficial component, released from soba. So, this is something Japanese people have been enjoying as a part of a soba meal traditionally. We encourage that you won't discard the soba cooking water, and enjoy the tasty treat.
How to Enjoy Soba-Yu
Make sure to cook the soba in enough water (suggested water amount for boiling is 1.2-qt - 1.5-qt (1.2 L - 1.5 L) per 3.5 oz/ 100 g of noodles). Filtered water is suggested. About 1 minute before the soba is cooked, scoop some cooking water with a ladle and keep in a pot or a carafe. That's Soba-Yu. Keep it hot or reheat if necessary. The typical way of enjoying Soba-Yu is pour it into remaining dipping sauce to sip after finishing cold soba, or just enjoy on its own like a tea.
Mrs. Donabe's Recipe Suggestions
Soba with Hot Mushroom Dipping Broth
Cold Soba with Black Vinegar Dipping Sauce
Cold Soba with Salmon Roe and Grated Daikon
Shiso Chicken Meatball and Grated Daikon Hot Pot
Egg Drop Soba
Cold Noodle with Soy Dipping Sauce
Cold Soba with Smoked Shrimp and Sesame Soy Sauce
