3-PACK, 100% Buckwheat Pasta Noodles, Organic & Gluten-Free- 1.65lbs/ 3 servings per package

GREAT 100% BUCKWHEAT SOMEN NOODLES labeled Organic, made in ChinaOne ingredient: Buckwheat. Cooked easily and taste is nutty but not overpowering. Used in vegan stirfry. Made in China, label says "Organic", wish it was non-GMO but no indication of that. Glad to have at least found a single ingredient product.

It's been hard to find 100% buckwheat soba noodles locally, the stuff in the shops is almost all more wheat than buckwheat, but this is 100% buckwheat (that's what the label claims and certainly appears to be true). Never having lived in Japan I'm not a real judge, but it is what I've always imagined towari soba noodles to be. Love the taste, which is stronger than the more readily available stuff, and believe it to be a healthy addition to a varied diet, though others' opinions may differ on that point.It is a little trickier to cook than the more usual mostly-wheat-with-just-a-little-buckwheat stuff, as this sticks together more readily. But a little experimentation has taught me how to keep that from happening. Well worth the slight extra trouble.

Great taste but they are a bit spendy for the product.

These are 100% buckwheat noodles, (Japanese: 'soba') not a mix of wheat & buckwheat flours, so no gluten. Called 'Juwari' soba in Japan, (in contrast to 'Nihachi' soba-<>80% buckwheat flour / <>20% wheat flour). Buckwheat's not a grain; it's related to the rhubarb plant, but never heard of anyone reacting to it. I bought these Juwari from here b/c both the small Asian markets and the giant Asian superstore markets I tried don't stock them. Russia & China produce the most buckwheat, but its still a minor niche product in the US. Supposedly buckwheat has a "poor yield performance" compared to other cereals, meaning that it takes more land and resources to produce the same amount of food.

I love buckwheat noodles and these slide down nicely with vegetables.

I love soba noodle. I bought this product when I looked for jyuwari-soba (100% soba). However, this soba does not taste like soba, but has some strange flavor which I cannot tolerate. Why soba has to have such a strange taste? I don't knowbut I guess some strange material should be used for bonding. This is made in China. I will never ever, buy this product.

Soba has always been my least favorite Japanese noodle because its "breakable" texture always made it seem less satisfying to me than chewier / stretchier noodles (like ramen, udon, etc.) Soba is traditionally associated with being breakable (supposedly this is why it's eaten in Japan on New Year's--to break away from the old year), so I assumed it was the buckwheat creating this texture.But to my surprise, this soba has a much chewier consistency than typical brands, which contain both buckwheat and wheat. I'm not sure if this is the case for all 100% buckwheat brands or just this one, but I actually found it much tastier than blended soba I've gotten at the supermarket. It has a slightly translucent appearance around the edges when cooked, whereas most soba is very opaque. The taste was what I expect from soba, but the texture reminded me more of a rice noodle that would be found in pad thai (which I now want to try making with this).I suppose if you really like blended soba from the supermarket, this may not be to your taste. But if you are experimenting with noodles and looking for a tasty substitute for wheat- or rice-based noodles, this should work very well.

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