Buckwheat, (soba) is a seed that grows in the off-season. Not a grain, it is gluten free and nutritionally rich, and can be made into many products, most commonly noodles, crepes, tea, pancakes and pastries. It can also be fermented to make shochu. The bran is removed in the milling process and is fed to insects on-site. The flour will be used in handmade noodles to be sold in the soba restaurant on site as well as to the general public.
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