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Wild Yam (Jinenjo) Soba
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Eden Wild Yam Soba noodles are hard winter and hard spring wheat, whole buckwheat flour, wild yam flour, and a bit of sea salt. Tanaka family made as they've been doing it since 1906, now with four generations actively involved. Jinenjo Soba is a delicious and easy way to enjoy the flavor and exceptional health benefit of buckwheat and wild yam.

Eden Wild Yam Soba is wheat flour sifted to remove most of the bran and germ, which is reserved. A good percentage of the reserved bran and germ is added back into the dough as it's kneaded. Dried wild mountain jam (jinenjo) is ground to a fine powder and added to the sifted wheat and whole buckwheat flour. Dough is kneaded with pure water and sea salt. Salt binds the dough, enhances flavor, and preserves the dried pasta. Dough is rolled out and folded onto itself eight times, then cut to length. Long strands of noodles are lifted onto racks, rolled into drying rooms, and allowed to dry slowly for up to two days depending upon thickness and ambient temperature, humidity. Dutifully tended, they are hand-cut and packed when perfectly finished. Patience and a no-shortcut approach create superior texture, flavor, and ultimately well nourished well-being

Historical Information



Nutrition Facts

Wild yam (jinenjo) Dioscoreaceae japonica is an energizing root vegetable from rugged mountains valued for promoting strength and well-being. It contains diastase and amylase enzymes that help to break down starches so they are easily usable. Eden Wild Yam Soba is a good source of protein, low fat, saturated fat and cholesterol free.

Commercial pasta is highly refined, chemically treated flour, processed in minutes through teflon dies and ultra high heat or microwave drying resulting in inferior flavor, diminished nutrition, and dubious value. Eden Wild Yam Soba is a wise choice. Light, delicious and nourishing because it's made with patience, care, the best ingredients, and handling that enhances value.


Traditional Cooking Instructions for Japanese Noodles


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