Kyoto Kitchen "Matcha Soba" is a premium matcha soba specially developed for the U.S. market and first released in 2018. Since its launch, it has been adopted by a wide range of food service establishments, including well know Japanese restaurants, hotels, and yakiniku restaurants, and has become Kyoto Kitchen's true flagship product.
The matcha used is carefully selected. For the initial production lot, only Uji matcha is used. The amount of matcha kneaded into the noodles is significantly higher than that of commonly distributed matcha soba, containing 440mg of tea catechins per 100g. As a result it delivers a clearly defined matcha character, distinguished by deep aroma, rich flavor, and a long lasting finish that sets it apart from conventional matcha soba.
Production is handled by a long established manufacturer founded in 1877. In the noodle production process, spring water drawn from approximately 90 meters underground from the Tenryu River water system is used. No artificial coloring is added, reflecting the careful attention and commitment behind the product. Matcha Soba is a uniquely Japanese noodle dish born from the fusion of Kyoto's thousand year tea culture and the tradition of soba. Based on this cultural background, Kyoto Kitchen's matcha soba is offered as a product that combines stability and refinement for professional kitchen environments in the United States.
