1．Good freshness
The quality of buckwheat itself can be maintained at a high level by purchasing buckwheat as it is and making buckwheat from freshly ground flour with a stone mill in the store, instead of buying from flour that easily deteriorates. In fact, we use only fruits that have been stored in a refrigerator and stored in an aluminum vacuum bag or freshly peeled fruits so that deterioration is suppressed as much as possible and the same quality is maintained throughout the year.
2．Unique milling method
Using the stone mill in the store, we perform unique milling that can only be done by Mitsumaru, making the best use of the potential of buckwheat noodles. In addition, it is said that it is difficult to keep the quality of buckwheat noodles constant throughout the year, but the quality is kept constant by milling while blending various varieties from other production areas depending on the season.
3．Direct purchase from farmers
In order to provide the best quality products at a low price, we purchase directly from soba farmers. In addition, we focus on the places where we are refrigerating and packing aluminum bags among farmers.
4．Discerning whole grain flour made from all buckwheat berries
For Mitsumaru soba, we use a stone mill to grind soba noodles using a milling method only here. Depending on the milling method, we use [whole grain flour], which is made by thoroughly milling buckwheat berries. Whole grain flour is a flour that contains plenty of healthy soba nutrients (rutin, resistant protein, etc.), so you can enjoy a healthy aroma, flavor, and taste.。
Carefully aged in a dedicated aging warehouse, Carefully train the dough by stepping on it, The noodles are chewy, smooth and smooth.
