Produced in Japan by Naraya, this wholegrain buckwheat flour is milled using a traditional method that brings out the true character of the grain.
Unlike more refined flours, sobako is made by milling the entire buckwheat seed, from the dark outer layer, rich in flavour and protein, to the pale inner core, which provides starch and a gentle elasticity. The result is a flour with a natural balance, both in taste and texture, and a noticeably fuller aroma.
The flavour is mild and nutty, with a subtle earthiness that works particularly well in simple preparations where the buckwheat can speak for itself.
Traditionally used for making soba noodles, it is equally suited to sobagaki (a soft buckwheat dough), as well as pancakes, pastries and rustic baking.
Suggested uses
- Soba noodles
- Sobagaki
- Pancakes and blinis
- Biscuits and savoury baking
Store in a cool, dry place. After opening, keep refrigerated and consume within 2 weeks.
Available in 200g
