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

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.

Delicious nutrition

Also, quite expensive for pasta. The taste and texture are fine, but I'm only able to cook very tiny amounts at one time because I think I'd need an actual cauldron to make enough fora two person meal. I got it for a gluten free household person, but if I make enough for both, this pasta gets stuck together like crazy. Since I already got three packages, I'll try to keep making it, but I don't have my hopes up.

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.

Ok, not cheap, not a ton.Definitely a treat. I don't usually think of non gluten pasta as anything other than a substitute because I can't eat the real stuff. But I've go to say, if you follow the directions, kind of hard to see, basically boil the water then ad noodles and reduce to medium heat for about 6 minutes.Ok if you make one package at a time here's something to think about. Rather than toss the whole thing into a strainer and rince with cod water. Cook for a minute less and reserve the buckwheat water. Seriously it's extremely thick and the noodles are so high quality that you basically have buckwheat milk. I used it for Miso soup and it was awesome. Google it, people drink it like a tea, and it has benefits. I'm going to try and use it in my cooking. So it's a 2 for one of you want a superior noodle moment.

Classic case of a poor, overly expensive bougie brand people buy at a regular American grocery store because they haven’t figured out this stuff is much cheaper and higher quality at Asian stores. We are suckers for buying these. You are a sucker for even reading this far into the reviews and considering them. Don’t do it.The cost of these noodles are largely because of the packaging. Why would each bunch of noodles come tied up in a purple wrapper? It ends up in the boiling water with everything else. Why does the website say ‘noodle culture?’ Who’s idea of a sick joke is this?I tried using these in a sesame noodle recipe that I’ve made many times successfully. As I look at the doughy mess sitting in a serving bowl in front of me I do not wonder where I went wrong. I know where I went wrong. It is the noodle.I have found good Asian brands locally and will continue to use those. This is not a good Asian brand.

So happy to find 100% Gluten Free Buckwheat Noodles. It’s a bit difficult to find. Many brands add wheat to their recipes. It is easy to prepare and is very versatile. We made cold soba noodles with somen sauce and it was very good. Then I got adventurous and made a mixed veggie soba noodles salad. I have since reordered and am looking for new recipes to try.

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.