We make our soba-noodle from two different types of buckwheat flour. “Jimono-ko（地物粉）” is grown in Rankoshi about 100 km away from Otaru. “Nami-ko（並粉）” is blend of Rankoshi buckwheat flour and imported buckwheat from United States. Please choose either when you order. The price of “jimono-ko” soba is a little bit higher, but its great flavour and rich aroma are what make it so special. “Nami-ko”soba enjoys its popularity more than 60 years since the day of our establishment. As for the Rankoshi buckwheat flour we use, it is delivered the next day we order, and we make noodle from it every morning. About 100 soba restaurants invested jointly and bought a buckwheat field in Rankoshi, Hokkaido, and established a milling plant. This makes it easy for the restaurants invested jointly and bought a buckwheat field in Rankoshi, Hokkaido, and established a milling plant. This makes it easy for the restaurants to keep and serve fresh buckwheat noodle. Without the shining sun in summer, fertile and rich field in Hokkaido, and love and passion of buckwheat farmers and soba chef, this soba noodle can't exist.