Shiba Daimon Sarashina Fukiya

In 1791, the Shikiya Mankichi of Shinshu, who was known as a good buckwheat noodle, was turned into a noodle shop with the advice of the Edo peddling, the Lord and Hoshina. The "Shinshu Sarashina Soba Shop" is opened in the medicine Kenbori in Higashi Nihonbashi, and it is a business from Taisho two years in the local Shiba Daimon which is operating in Owari town and the former number eccentric town. It was the seventh generation of the company that counted over 230 years. The biggest feature of "Soba" in our shop is the milling method. The feature of the reproduction of "millstone Milling close to the hand of the person" which drew a line with the buckwheat flour of the mass production by the machine roller and a mere millstone milling, and prepared buckwheat flour 10% raw powder beating and the family change soba buckwheat noodles. Buckwheat noodles, which are the two wheels of buckwheat noodles, are "rich sweet" that uses only four kinds of materials, such as the "Katsuobushi" of the brewed soy sauce, the "book Withering" of Kagoshima Makurazaki, and the Katsuobushi soup, sugar, and the mirin that used the "withered Munda Katsuobushi" of Kochi Tsuchishimizu.