It starts with Hokkaido "Kitawase" soba (Japanese buckwheat),
renowned in Japan for its high quality. A soba artisan together
with Maine's Aurora Mills & Farm improved upon this Kitawase
variety over the course of four years, maintaining the merits of
the stock seed while best adapting it to the climate of Maine.
What was created was a kind of soba that can only be experienced
here:
Aurora Organic Soba.
There are two methods for making soba flour: roller milling and
stone milling. In stone milling, no excess heat is generated when
milling. This means we can make soba flour that preserves the
aroma and flavor of the soba.
Much of the soba flour used in the U.S. has been shipped by
sea from Japan. Flour oxidizes with time after grinding, and its
quality decreases. We are committed to freshly grinding our flour
to order.
Aurora Organic Soba's freshly stone-milled flour is unique in the United States and provides our customers the opportunity to taste the difference.
