Description :

In Japan, buckwheat seeds (soba in Japanese) are mainly used in making sobacha, a caffeine-free and calorie-free infusion known for its antioxidant properties. Roasted buckwheat is also often included in pastries and other desserts. The buckwheat seeds are crushed here for faster infusion and easier integration into pastries.

Flavor:

A crunchy texture and a roasted aroma which reveals a soft and round taste in the mouth, with a certain length.

Use :

For a hot infusion, count 2 teaspoons of buckwheat per cup and infuse for 1 to 2 minutes. For a cold infusion, use 4 teaspoons per liter of hot water, infuse for 1 to 2 minutes then leave to cool. Sobacha can also be used to make other drinks (latte, dalgona) or to flavor rice during cooking. The crushed texture of these buckwheat seeds makes it easier to integrate them into desserts: crème brûlée, warabi mochi, pudding, ice cream, etc. Storage: Store in a dry, cool place, protected from light.