“It all begins with an idea of an advanced way to experience artisan-made gluten-free soba noodles”
Time for gluten-free attitude for next generation
A well-known Japanese soba master started his journey to approach a younger audience to educate health benefits of buckwheat after two decades of research and experience of making soba and teaching chefs, restaurant owners, and students in the United States of America, and on a global scale.
As a chef, he has dedicated himself to working with several authentic Japanese restaurants and executing his culinary vision. An in-depth study of buckwheat's benefits to the human body after his loss of a family member with a serious illness inspired him to put massive efforts and commitment to pursue people about the importance of mindful eating with clean and natural food for a longer and healthier life.
His passion and knowledge for cooking health-conscious dishes led him to produce 100 % buckwheat gluten-free soba noodles. His mission to share the health benefits of consuming soba with a broader range of people now is one step closer to his goal thorough out the TOWARI project.