Restaurant Quality Soba

Sobayu Made Oishii Soba Kuro

What is Sobayu?

Get the restaurant taste of Soba at home. Developed to deliver the authentic taste of the Japanese Soba restaurant experience at home. Made with premium stone-milled buckwheat, wheat, and yam.

Sobayu [“Sobayu-yu”], is soba cooking water in Japanese. This cooking liquid is high in minerals and nutrients. When you order cold soba dish at soba restaurant in Japan, it is a traditional custom that as the staff notices you finishing your noodles they will bring you a pot of Soba-yu when you are ready for it. Then, they enjoy drinking Soba-yu by itself or with a tiny bit of soba dipping soup left.

Sobayu-made-oishii-soba, literally means tasty soba whole experience all the way through Sobayu; Great soba noodle itself and Soba cooking water after that as if being at an authentic Japanese soba restaurant.

Cooking instructions: Cook in boiling water for 6-7 minutes (no salt or oil is not needed). Drain then rinse well with cold water. Drain again.

  • No salt - the first ingredient is buckwheat
  • "Soba-yu" cooking water is high in nutrients and can be enjoyed after the meal
  • Soba Restaurant-quality taste and texture for an authentic experience

Premium Salt-free Udon & Soba Noodles

Premium Salt-free Soba Noodles

What makes our Premium Salt-free Soba special?

Our Soba buckwheat comes from the Kaida Highlands, Nagano Prefecture Japan. This area of Japan is well known for using the best water for noodle production. The combination of weather, soil, and light all come together to create a taste in the noodle that cannot compare to other Soba noodles. You can tell when you take your first bite. The quality just stands out.

Cooking instructions: Cook in boiling water for 4-5 minutes for hot dish, 5-6 minutes for cold dish(no salt or oil is not needed). Drain then rinse well with cold water. Drain again.

  • No salt - authentic texture
  • Made in Kaida Highland Japan, one of the best and famous place for noodle production
  • Authentic Japanese taste and flavor

Premium Salt-free Udon Noodles

What makes our Premium Salt-free Udon special?

Our salt-free udon noodles processed by artisans in small batches for greatness. Some of Udon noodle traditional recipes includes salt to produce chewy Udon-like full bodied texture – For premium salt-free Udo at Hakubaku USA, we don't do that. Instead, Hakubaku Premium Salt-free Udon go extra miles in maturing and drying process with minutes by minutes temperature control for Udon dough to create the authentic Udon texture. No salt here. Simple- just wheat and water for chewy full-bodied texture and flavor. Try it today with this healthy dish!

Cooking instructions: Cook in boiling water for 11-12 minutes for hot dish, 14 minutes for cold dish(no salt - no oil needed). Drain then rinse well with cold water. Drain again. 

  • No salt - yet great texture
  • Authentic Japanese Udon Noodle (Wheat noodle)
  • Made in Japan

Mochi Mugi Udon and
Mochi Mugi Soba Noodles

Mochi Mugi Soba

Why Mochi Mugi (pearled barley) Soba Noodles?

Experienced soba noodle artisans have crafted healthy and tasty soba noodle that contains fiber from barley. This produces smooth, full-bodied texture and gives extra dietary fiber to the soba noodle. A true authentic Japanese soba noodle made in Kaida highland Japan, one of the best and famous places for noodle production.

Cooking instructions: Cooking direction: Cook in boiling water for 3 min 30 second for hot dish, 4 min for cold(no salt or oil is not needed). Drain then rinse well with water. Drain again.

  • 15.6 g of dietary fibers contained per pack(270g/9.5 oz)
  • Made with wheat flours, buckwheat flours and Mochimugi barley flours
  • Authentic smooth, full-bodied texture
  • Made in Kaida Highland Japan, one of the best and famous place for noodle production

Mochi Mugi Udon Noodles

Why Mochi Mugi (pearled barley) Udon Noodles?

Experienced udon noodle artisans have crafted healthy and tasty udon noodle that contains fiber from barley to produce smooth and full-bodied texture. This lends extra dietary fiber to the udon noodle. True authentic Japanese udon noodle made in Japan.

Cooking instructions: Cooking direction: Cook in boiling water for 6 min for hot dish, 7 min for cold(no salt or oil is not needed). Drain then rinse well with water. Drain again

  • 11.4 g of dietary fibers contained per pack(270g/9.5 oz).
  • Made with wheat flours and Mochimugi barley flours
  • Authentic Smooth and Body-full texture
  • Made in Japan.

Traditional Japanese Udon & Soba

Kiwameori Udon

Hakubaku Japanese Soba noodles with stone-milled Japanese buckwheat flours for authentic taste, flavor, and texture. Each strand of noodles is different in shape and thickness that creates a traditional chewy full-bodied texture.

Our Soba is made in the Kaida Highlands Nagano Prefecture Japan, well known for using the best water for noodle production.

Cooking instructions: Add 7oz (100g) noodles to 50 fl oz (1.5L) boiling water. Cook 4min for hot dishes, 5min for cold dishes. For cold dishes, drain- then rinse in cold water, drain again.

  • For hot and cold dishes
  • Cooks in 7 minutes
  • Made in Japan from special Japanese wheat for Udon

Kisoji Ontake Soba

Hakubaku Japanese noodles such as Udon have been around for more than 1000 years, and of course they had been all hand made till industrialization. Hakubaku patented noodle-making technology shapes the dough into a wavy-hand crafted noodle of varying shape and thickness to create an authentic, chew, full-bodied texture.

Authentic and traditional, Kiwameori Udon delivers on great taste and texture. Different thickness and uneven shape of the noodle creates authentic chewy-full-bodied texture harmony. Kiwameori Udon captures right amount of soup to create a perfect harmony of taste and texture.

Grown in a region of Japan that is known for its mineral rich water. The wheat that is grown there has a special quality that is perfect for our Udon recipe.

Cooking instructions: Add 7oz (100g) noodles to 50 fl oz (1.5L) boiling water. Cook 7min for hot dishes, 8min for cold dishes. For cold dishes, drain- then rinse in cold water, drain again.

  • Stone-milled buckwheat flour is used for authentic taste
  • Each strand of noodles are different in shape and thickness to create full-bodied texture
  • Made in the Kaida Highlands (Nagano Prefecture) in Japan, well known for using the best water for noodle production.
  • Cooks in 4 minutes
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