Yoshiaki Sakurai checking Clearspring's air-dried soba
Mr. Sakurai's field of buckwheat in Iwate Prefecture, Japan
A soba-making machine
Sakurai, Soba Noodle Producer
Yoshiaki Sakurai uses a traditional Japanese recipe to make Clearspring All Buckwheat Soba.
The Sakurai family dedication to producing quality foods dates back to the fifteenth century when their ancestors began growing cereal grains in Gifu prefecture. central Japan.
The first Sakurai to make noodles was Seiichi, Yoshiaki's grandfather, in 1911 and today the family has gained recognition as producers of Japan's highest quality noodles.
The All Buckwheat Soba that Yoshiaki Sakurai makes for Clearspring is prepared to the highest standards using an original wheat-free recipe and the traditional Japanese roll and cut method with slow natural air drying.
The Sakurai family dedication to producing quality foods dates back to the fifteenth century when their ancestors began growing cereal grains in Gifu prefecture. central Japan.
The first Sakurai to make noodles was Seiichi, Yoshiaki's grandfather, in 1911 and today the family has gained recognition as producers of Japan's highest quality noodles.
The All Buckwheat Soba that Yoshiaki Sakurai makes for Clearspring is prepared to the highest standards using an original wheat-free recipe and the traditional Japanese roll and cut method with slow natural air drying.
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