As people have become more health-conscious, interest in buckwheat, a nutrient-rich grain, has grown. Traditional Japanese buckwheat noodles, known as soba, are beloved throughout Japan for their delicate flavor. Soba noodles are also gaining worldwide attention for their delicious flavor.
However, producing Japanese buckwheat noodles (soba) entirely from buckwheat is difficult, so wheat flour is added during production to improve the noodles' smoothness, elasticity, and firmness. A common challenge in soba production is that the distinctive flavor and texture decrease as the wheat flour content increases.

OKUNO has developed a solution with "BRAVONO SOBA," a quality improver designed specifically for Japanese buckwheat soba noodles. This product can decrease the buckwheat content while preserving the noodles' delicate flavor and distinctive texture, enabling the production of high-quality soba.