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A+ HoSan Japanese Style Buckwheat Noodles Soba Noodle 300g
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A+ HoSan Japanese Style Buckwheat Noodles Soba Noodle 300g

R38.00

Japanese style buckwheat soba noodles.

 

Perfect to make for a summer meal.

Pair it with cold soba noodle dipping sauce, wasabi, nori and some spring onions.

In stock

Description

Japanese Style Buckwheat Noodle (Soba Noodle)

Cooking Directions:
1. Put 6 cups water (1 1/2 ltr) in a large pot. Bring to a boil, put soba noodle in and stir
2. When water comes to a rapid boil, decrease heat and continue to simmer for 6-7 minutes
3. Put it in a zaru and rinse thoroughly with cold water
4. After rinsing, drain water completely. Put in a bowl with your favourite soup base

 

Ingredients:

Wheat flour, buckwheat flour, yam, salt, water
Allergy Advice: Contains Wheat.

Keep in a cool and dry place.

 

Product of Korea

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SettingsA+ HoSan Japanese Style Buckwheat Noodles Soba Noodle 300g removeDried Shiitake Mushrooms removeFreshly Frozen Edamame Beans removeYoshida Konjac Shirataki Noodle Knots 200g removePanko Breadcrumbs removePreserved Mustard Stem 榨菜 80g remove
ImageJapanese buckwheat soba noodlesDried Shiitake Mushrooms
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DescriptionJapanese style buckwheat soba noodles.   Perfect to make for a summer meal. Pair it with cold soba noodle dipping sauce, wasabi, nori and some spring onions.

An aromatic mushroom with a distinct,meaty flesh.

Great to have on hand in the pantry to make great soup broths and stir fry.
Frozen whole Edamame beans in the pod. Delicious as a snack, simply sprinkled with flaked sea salt or dipped in soya sauce. To eat, place the pod in your mouth, gently squeeze the beans out and enjoy.
  • Uncooked
  • Keep frozen
Contains Soy To prepare just give the Edamame beans a good rinse and wash from frozen and steam them for 15 minutes
Shirataki noodles (or konjac noodles) are made from 97% water and 3% konjac containing glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and food energy, and have little flavour of their own.    They are best used in hot pot or sukiyaki. Rinse well before use and just cook in hot pot or desired sauces.Japanese bread crumbs. Suitable to coat proteins and vegetables to give that extra golden crunch when frying.
Wheat Flour (93.6%), Shortening, Sugar, Salt, Yeast (Saccharomyces Cerevisiae, Emulsifier (491)), Bread Improver (Corn Starch, Anticaking Agent (170), Firming Agent (516), Antioxidant (300), Enzyme (Alpha-Amylase) )

Zha cai is a type of pickled mustard plant stem originating from Chongqing, China. Preserved Mustard Stem or Yuquan is mustard stem that has been pickled and preserved. The flavour and tastes of the mustard stem has been retained along with the crispness and crunch of the stem. Great warmed up and served with rice or noodles
ContentJapanese Style Buckwheat Noodle (Soba Noodle) Cooking Directions: 1. Put 6 cups water (1 1/2 ltr) in a large pot. Bring to a boil, put soba noodle in and stir 2. When water comes to a rapid boil, decrease heat and continue to simmer for 6-7 minutes 3. Put it in a zaru and rinse thoroughly with cold water 4. After rinsing, drain water completely. Put in a bowl with your favourite soup base   Ingredients: Wheat flour, buckwheat flour, yam, salt, water Allergy Advice: Contains Wheat. Keep in a cool and dry place.   Product of Korea

An aromatic mushroom with a distinct,meaty flesh.

Great to have on hand in the pantry to make great soup broths and stir fry.   To rehydrate just soak in hot water for 1 hour.
Frozen whole Edamame beans in the pod or Shelled Edamame beans  Delicious as a snack, simply sprinkled with flaked sea salt or dipped in soya sauce. To eat, place the pod in your mouth, gently squeeze the beans out and enjoy.
  • Uncooked
  • Keep frozen
Contains Soy To prepare just give the Edamame beans a good rinse and wash from frozen and steam them for 15 minutes
Shirataki or ito-konnyaku  糸こんにゃく are translucent, gelatinous traditional Japanese noodles made from the konjac yam. The word shirataki means 'white waterfall', referring to the appearance of these noodles.   Shirataki noodles (or konjac noodles) are made from 97% water and 3% konjac containing glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and food energy, and have little flavour of their own.    They are best used in hot pot or sukiyaki. Rinse well before use and just cook in hot pot or desired sauces.   Zero caloriesAsian Panko breadcrumbs. Japanese style breadcrumbs. The word "panko" is Japanese for breadcrumb. Panko is popular in Japanese cuisine and used to coat prawns, fish, meat and vegetables before frying to create a delicious, crunchy texture. They give a light, crispy coating as they absorb less oil than ordinary breadcrumbs.
Wheat Flour (93.6%), Shortening, Sugar, Salt, Yeast (Saccharomyces Cerevisiae, Emulsifier (491)), Bread Improver (Corn Starch, Anticaking Agent (170), Firming Agent (516), Antioxidant (300), Enzyme (Alpha-Amylase) )

Zha cai is a type of pickled mustard plant stem originating from Chongqing, China. Preserved Mustard Stem or Yuquan is mustard stem that has been pickled and preserved. The flavour and tastes of the mustard stem has been retained along with the crispness and crunch of the stem. Great warmed up and served with rice or noodles
Weight
DimensionsN/AN/AN/AN/AN/AN/A
Additional information
Size

100g, 200g

Size

500g Pod, 1kg Pod, 250g Shelled, 500g Shelled, 1kg Shelled

Size

80g, 200g

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