Kanesu Manufacture Noodles' Special Soba for Grated Daikon now on sale!

Thick-Cut Soba
30% thicker noodles!

These noodles were developed for topping with grated daikon.
We finish these filling, satisfying noodles with a slightly thicker cut that picks up grated daikon
.

  • 30% thicker noodles!
  • 30% thicker noodles!
  • 30% thicker noodles!
  • Name Dried Soba
    Ingredients Wheat flour (domestically produced), soba (buckwheat) flour, salt
    Content 360g (90g × 4 bundles)
    Expiry date 18 months from date of manufacture
    Standard boiling time 7 minutes
    How to store Store in location with low humidity, away from direct sunlight.
    (This product is manufactured in a facility that manufactures products containing eggs, soybeans, and yam.)
  • Nutrition per serving (90g)
    Calories 318 kcal Carbohydrates 60.8g
    Protein 15.6g Sodium equivalent 1.0g
    Fats 1.4g  
    (The sodium equivalent after boiling (per 90g of product) is about 0.1g.)
Wow! Qualities of grated daikonWow! Qualities of grated daikon

Wow! Qualities of grated daikonWow! Qualities of grated daikon

  • Conditions the gastrointestinal tract

    The three enzymes protease, amylase, and lipase in grated daikon help condition the stomach. As the enzymes are sensitive to heat, it is best eaten uncooked.

  • Isothiocyanate,
    the sharp-tasting component of daikon

    Daikon reaches its peak of sharpness about five minutes after being grated.
    To maintain this sharpness as much as possible, grate the cut surface of the daikon so as to break off the fibers.
    If you don't care for the sharpness, grate the daikon and set it aside for a while.

  • Abundant vitamin C

    Three qualities of vitamin C are that it easily dissolves in water, does not resist heat well, and is easily oxidized.
    For these reasons, it is recommended to grate daikon uncooked just before eating and enjoy with the soup.
Thick-Cut Soba

For enjoying lots of grated daikon...

Grated daikon has many such welcome effects.
It's difficult to eat a lot by itself, though...
So prepare it with soba to enjoy a lot at once!

For enjoying lots of grated daikon...

Recommended recipes straight from our product development staff

Thick-Cut SobaRefreshing! and cold Thick-Cut Soba recipes

Cold recipe 1

Spiced Pollack Roe and Grated Daikon Soba with Sesame Oil

Spiced Pollack Roe and Grated Daikon Soba with Sesame Oil
– Comment from the developer –

– Comment from the developer –

"Even when I'm feeling summer heat exhaustion and don't have an appetite, I can eat this."

Ingredients (1 serving)
Thick-Cut Soba
90g
Pollack roe
1/2 pc.
Daikon (Japanese radish)
100g
Condiments to taste (green shiso, myoga ginger)
Appropriate amount
Nori
Appropriate amount
Noodle sauce
10g
Sesame
Appropriate amount
Sesame oil
2 teaspoons
How to prepare
  1. Peel and grate the daikon and drain. Remove the thin skin of the pollack roe and shred the roe.
  2. Chop the green shiso into a suitable size.
  3. Boil the buckwheat noodles for about 7 minutes and rinse with water. Add ①, sesame oil, sesame seeds, and noodle sauce and mix.
  4. Place ③ on a dish and garnish with condiments and chopped nori to complete.
Cold recipe 2

Gooey Soba with Plentiful Summer Vegetables

Gooey Soba with Plentiful Summer Vegetables
– Comment from the developer –

– Comment from the developer –

"You can prepare this with vegetables according to season.
For those who don't eat enough vegetables, this dish supplies plenty at once."

Ingredients (1 serving)
Thick-Cut Soba
90g
Daikon (Japanese radish)
50g
Eggplant
1 small (50g)
Okra
2 pods
Red pepper
1/2 pc. (30g)
Noodle sauce
Appropriate amount
Salt
1 teaspoon
How to prepare
  1. Remove the stalk end, make diagonal cuts in the skin, and cut lengthwise.
  2. Cut the red pepper into strips.
  3. Fry the eggplant in oil in a frying pan. Stir-fry the red pepper in the same way.
  4. Wash the okra with water and cut off the stem end and calyx. Sprinkle okra with salt and roll on cutting board. Rinse off salt with water and cut into slices. * Keep ingredients cold.
  5. Grate the daikon.
  6. Boil the buckwheat noodles for about 7 minutes and rinse with water.
  7. Place soba and ingredients on a dish and pour noodle sauce over it. Finally, top with grated daikon to taste.

Thick-Cut SobaSteaming Hot Thick-Cut Soba recipes

Hot recipe 3

Chicken and Mushroom Soba with Grated Daikon

30% thicker noodles!
Chicken and Mushroom Soba with Grated Daikon
– Comment from the developer –

– Comment from the developer –

"With lots of mushrooms, this is a perfect menu item for winter.
The taste of mushrooms and the sharpness of grated daikon go well with thick-cut soba."

Ingredients (1 serving)
Thick-Cut Soba
90g
Chicken thigh
50g
Nameko mushrooms
1/2 bag (50g)
Yukiguni maitake mushrooms
50g
Daikon (Japanese radish)
100g
Broth A
300g
Noodle sauce A (triple concentrated)
50g
Mirin A
1/2 tablespoon
Yuzu kosho
To taste
How to prepare
  1. Cut chicken into bite-sized pieces and sprinkle with flour.
  2. Grate and drain the daikon.
  3. Boil the buckwheat noodles for about 7 minutes and rinse with water.
  4. Put A in a pot and boil. Put in chicken ①. When the meat has cooked, add nameko mushrooms and Yukiguni maitake mushrooms, and turn off the heat.
  5. Put the soba noodles ③ in a bowl and pour ④ over it.
  6. Serve with grated daikon and add yuzu kosho to taste.
Hot recipe 4

Beef and Maitake Mushroom Yukimi Soba

30% thicker noodles!
Beef and Maitake Mushroom Yukimi Soba
– Comment from the developer –

– Comment from the developer –

"This is a perfect menu item for boosting stamina in winter.
Along with volume, it features nicely textured burdock root along with Yukiguni maitake mushrooms, a classic winter ingredient."

Ingredients (1 serving)
Thick-Cut Soba
90g
Daikon (Japanese radish)
50g
Daikon leaves
5g
Beef
120g
Ginger
Appropriate amount
Burdock root
10g
Yukiguni maitake mushrooms
15g
Sake
2 tablespoons
Soy sauce
1 tablespoon
Granulated soup stock
3g
Water
300ml
How to prepare
  1. Rinse the burdock root with water and shave it into slivers.
  2. Break up the Yukiguni maitake mushrooms into a size for eating.
  3. Cut the beef into suitable size and stir-fry in a frying pan. Pour sake over it.
  4. Add burdock root and Yukiguni maitake mushrooms to ③ and stir-fry.
  5. Grate the daikon.
  6. Bring the water to a boil, add salt, and boil the daikon leaves. Immerse in cold water, drain water, and cut into small pieces.
  7. Boil the buckwheat noodles for about 7 minutes and rinse with water.
  8. Add soy sauce and granulated soup stock to the boiling water to make broth.
  9. Place soba, other ingredients, and grated daikon in a dish and pour the broth over it.
  10. Finally, garnish with the daikon leaves.

Introduction to Kanesu Manufacture Noodles Co., Ltd.

Established in 1907, Kanesu Manufacture Noodles Co., Ltd. has a history of over a century.
We will continue to preserve the traditional tastes of Japan.

The manufacturing process

  • The manufacturing process
  • The manufacturing process
  • The manufacturing process
  • The manufacturing process

We engage in safe production at a certified world-class food production plant.

For safe production.
FSSC22000 logo

This system standard for food safety was developed by Foundation FSSC22000. The standard is approved as a food safety certification scheme by the Global Food Safety Initiative (GFSI), a non-profit organization focused on the food retailing industry. As of December 2020, there are approximately 24,000 registrations under the scheme worldwide.
To produce safe products, Kanesu Manufacture Noodles performs traceability management from receipt of raw materials to shipping, ensuring food safety and maintenance of quality.

Abbreviation of Food Safety System Certification 22000

  • FSSC22000 logo
  • FSSC22000 logo