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Shikaoi Buckwheat Noodles- Provided by a company progressing in conjunction with agriculture
ShikameniShikaoi Buckwheatj
‹e’r@‹P•v‚³‚ñiTeruo Kikuchij

Age: 53

Hometown: Shikaoi Town, Kato-gun, Hokkaido

Facilities: @

gHistory behind the company establishmenth
@This place used to be operated by the third sector in Shikaoi Town. Since there were many obstacles to be overcome, the management decided to leave it to the private sector and dissolved the old establishment. In August 2002, Nishikami Management Union invested in establishing a new company called gShikaoi Sobah and took over management of the company.

gTogether with agricultureh
@On the parent companyfs farm, buckwheat is grown over a total area of 30 ha. and one third of the amount produced by the entire town is grown there. Recently, however, buckwheat cultivation is not very profitable, so the area of buckwheat fields has been decreasing. The domestic self-sufficiency rate of buckwheat is below 20%. Although local production and consumption are favorable, the reality is that ingredients themselves are low in quantity. The insufficient amount is imported. In most cases, buckwheat is imported from China, which is available for prices one third to one quarter that of domestic prices. Since leading noodle companies occupy the market, small companies like mine encounter one problem after another. We can publicly state that we use local buckwheat flour produced in Shikaoi because the buckwheat we use is grown in our own fields. We would like to redouble our efforts and keep this as our competitive edge.
@I want consumers to understand that products produced entirely in Japan can be slightly more costly. If additives are really not used, the products perish in about two days. However, we have been primarily producing fresh noodles at our plant because we believe that fresh noodles taste best. You can experience the true flavor of buckwheat noodles here. These noodles are the rural type, so you can savor the distinct taste of buckwheat.


gShikamenh adheres to locally produced ingredients.
@For buckwheat noodles, we use stone-ground buckwheat flour from Nishikami Farm in Shikaoi for 100% of the ingredients, and make g20/80 buckwheat noodlesh by hand (partially assisted by machinery). Since milling is conducted after removing the buckwheat husk, it is slightly whiter than Inaka-Soba (thick dark country-style noodles) and produces a taste unique to buckwheat. In addition to zaru, kake and tempura, one of the most popular menu items is gburdock ten-soba.h Why not give it a try?





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‚` message from the Owner@b@Facility information