CitySuper 有機十割そば

「日本三大そば」の出雲そば。
出雲そばの特徴である「挽きぐるみ」と呼ばれる全層粉を100％使用した十割そば。
有機JAS認証を取得。

保存料（酒精、pH調整剤、食酢）、つなぎの添加物（小麦たんぱく、グルテン）不使用のため、そば本来の風味を味わえるそば湯もお召し上がりいただけます。

そば業界では珍しく挽きたてのそば粉を4日以内に製麺しており、そばの色は濃く、味わい深いそばに仕立てています。

日本三大蕎麥麵之一的出雲蕎麥麵。
100%使用了作為出雲蕎麥麵特徵的全粒蕎麥粉的十割蕎麥麵。
獲得有機JAS認證。

不使用防腐劑（酒精、酸度調節劑、醋）和增稠劑（小麥蛋白、麩質），煮麵後的蕎麥湯也可以享用，享受蕎麥的原汁原味。

在蕎麥麵界內難得一見的做法，將蕎麥磨好粉後，4天內製成麵條，令蕎麥麵條顏色更深，味道更濃郁。

Izumo area is in Shimane prefecture in Japan, and Izumo Soba is one of Japan’s three major soba.
The characteristic of Izumo soba is traditional buckwheat milling method “Hikigurumi” that a whole buckwheat grain is milled including its epidermis.
This soba made from 100% buckwheat flour is called “Jyuwari soba”.
Obtained organic certification from JAS: Japanese Agricultural Standards.

No added preservative: alcohol, acidity regulator and vinegar, and no thickener:  wheat protein and gluten.
You can enjoy “Sobayu”, hot soup after boiled soba noodle which contains buckwheat natural flavor.

Freshly milled buckwheat is used to make noodle within 4 days after milling, which production is rare in soba noodle industry.
Therefore, color of soba noodles darker and you can feel a deep taste of buckwheat.