• Nihon Soba Noodle
1 1

Sun Noodle

Nihon Soba Noodle

Nihon Soba Noodle

$5.99
$5.99
Sale EBT 50% off Sold out
Size
  • Sat
    9/21
  • Sun
    9/22
  • Mon
    9/23
  • Tue
    9/24
  • Wed
    9/25
  • Thu
    9/26
Perfect for crafting traditional soba dishes right in your kitchen. Savor the delicate flavors of these handcrafted noodles, ideal for cold salads or steaming bowls of hot broth.

This product is made from raw agricultural materials. Do not consume raw. Please cook thoroughly before consumption.

Ingredients: Noodles (Unbleached enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, buckwheat flour, matsuya wheat flour), sauce (soy sauce (water, wheat, soybeans, salt, alcohol), water, sugar, bonito extract (water, dried bonito) tuna extract power (maltodextrin, tuna extract, sea salt, monosodium glutamate, fish sauce (anchovies, salt), tuna extract, disodium insinuate, disodium succinate), salt, monosodium glutamate, kelp extract powder (maltodextrin, kelp extract, salt), yeast extract, disodium 5'-ribonucleotides)

Allergens: Fish (bonito, tuna, anchovy), soy, wheat
Manufactured in a facility that uses egg and fish ingredients

Made in Hawaiʻi with local and imported ingredients
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Sun Noodle

About Sun Noodle

Like the simple noodle, Sun Noodle started from humble beginnings. Their founder, Hidehito Uki, came to Hawai`i from Tochigi, Japan in 1981 with just one suitcase, a single noodle machine, and a passion for sharing high-quality Japanese-style noodles. Visiting prospective customers every day, Hidehito would go door-to-door with samples of fresh noodles and return to the factory to customize the noodles according to the chef's needs. Every restaurant had a noodle dish they called its own craft noodle.

Down the street from the Sun Noodle factory in Honolulu, Hidehito met his wife Keiko, who owned her own okazuya (Japanese delicatessen). Keiko soon felt the same passion and dream with Hidehito to spread the love of noodles in Hawaiʻi. Hidehito would make and deliver the noodles, while Keiko would manage and handle all the company's other affairs.

Hidehito learned to create noodles, other than the traditional Japanese noodles like ramen, yakisoba, nihon soba, and udon, to also service Hawai`i's diverse, melting-pot community: saimin, Okinawa soba, chow mein, chow fun, and more.

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