Created in the Japanese ni-hachi style (in which buckwheat flour is strengthened by the addition of wheat flour to make soba noodles), this flour was developed after extensive research and much thought about the art and traditions behind the creation of 100% Japanese buckwheat flour noodles known as soba. Needless to say, the remarkable quality of fresh soba cannot be represented by machine-made dry soba noodles available here in America—and few soba masters perform their art here. Our challenge in developing sobakoh was to create a product that would not require the formidable talent and technique of a master. With Anson Mills Ni-Hachi Sobakoh, you can easily produce remarkable soba at home.