This product was launched by WATAYA, a soba noodle restaurant in Ojiya City, Niigata Prefecture, in commemoration of its 100th anniversary of founding. Unlike traditional soba noodles, Hegi-soba originated in Chuetsu district of Niigata Prefecture is made using a type of seaweed called “funori,” which has been traditionally used as a glue in the linen textile industry that flourished in the area. By using the funori, it gives the soba noodles a smooth, firm texture that is easy to slurp. In order to let customers enjoy the same flavor of the raw Hegi-soba noodles in a form of dried noodles, WATAYA has paid close attention to the ingredients. Every ingredient, including the buckwheat flour, wheat flour and funori seaweed, is sourced from Japan. Generally, some of the soba noodles with smooth texture do not have much buckwheat flavor, but WATAYA’s Hegi-soba dried noodles have achieved a perfect balance between “nodogoshi,” or “throat fee,” and the buckwheat flavor, which let you enjoy the refine taste that matches well with the noodle soup.