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About Awase Soba
Established in 1947. A long-established Okinawa soba restaurant
Established in 1947. A long-established Okinawa soba restaurant
Awase Soba is loved by local Okinawans, tourists, and Americans on bases.
It has now established itself as one of the Okinawa soba brands.
Since its establishment in 1947, Awase Soba (Noodle Factory) has been making noodles, and its Okinawa soba is made using a traditional, special handmade method.
In recent years, the Okinawa Soki Soba (fresh noodles) has been particularly popular. This set of fresh Okinawa soba noodles, authentic retort soki, and powdered soup stock has won many awards, including the Excellence Award at the Naha Product Exhibition and the Okinawa Mayor's Award at the Okinawa City Industry Festival.
When you think of "flat noodles" in Okinawa, you think of "Awase Soba."
When you think of "flat noodles" in Okinawa, you think of "Awase Soba."
The flat noodles of Awase Soba, which has been making noodles for over 60 years, have become synonymous with the brand "Awase Soba."
Awase soba's dried noodles are made using a traditional special handmade method and a modern dehumidification drying method.
The flat noodles become chewy when boiled, and they are well entangled in soup. Boil for 6 to 7 minutes, then serve with your favorite soup and ingredients.
We deliver the traditional taste of Okinawa.
Attention to noodles
Thick noodles that have remained unchanged since the company's founding
Thick noodles that have remained unchanged since the company's founding
The flat noodles that are characteristic of Awase soba have remained unchanged since the company's founding, and have been sold in the same design for over 50 years. It is popular in the prefecture as the "original! Flat noodles Awase soba."
Carefully selected wheat flour.
Smooth texture.
Carefully selected wheat flour.
Smooth texture.
The wheat flour used to make Awase soba noodles is carefully selected pure strong flour. In addition, cold water is used in the mixing process, which kneads the wheat flour during the noodle-making process, to create noodles with a smooth texture and firmness.
