Recommended for nutritional support during pregnancy! Buckwheat husk flour "Sarazanko" makes a great gift. What is "Sarazanko"? Its story behind its creation We carefully select buckwheat husks from Tochigi Prefecture, home to delicious soba noodles, and grind them into flour using a unique method. What does "Sarazanko" taste like? What's the recommended way to enjoy it? It has a gentle aroma reminiscent of roasted green tea, and like kinako, it can be used in a variety of ways! From mochi to ice cream to lattes—the possibilities are endless. Three Benefits of "Sarazanko" 1. Rich in Dietary Fiber One tablespoon of "Sarazanko" contains the same amount of dietary fiber as one burdock root. Dietary fiber is said to improve bowel movements and prevent lifestyle-related diseases like high blood pressure, hyperlipidemia, and diabetes. 2. Rutin, a polyphenol found only in buckwheat Buckwheat contains 18,000μg of rutin, a polyphenol found only in buckwheat. It strengthens capillaries, making it effective in preventing stroke, arteriosclerosis, and poor circulation. Rutin is water-soluble, so it's said to dissolve in water when eaten with soba noodles. However, with Sarazanko, you can consume the entire husk without waste. ③ Environmentally Friendly Soba husks are traditionally discarded. Flour mills across the country are currently struggling with the cost of husk disposal. Incineration also generates CO2, which has a negative impact on global warming. This product effectively utilizes buckwheat husks, making it environmentally friendly and contributing to the SDGs. Who is Sarazanko recommended for? Made with domestically sourced ingredients, it's completely pesticide-free and additive-free, so you can enjoy it with peace of mind. People looking for a caffeine-free beverage Pregnant women Children Distributor: Usakame Lab This is the first soba tea specialty store in Japan made with buckwheat husks. It all started with a love of soba noodles that led us to decide to try growing them ourselves! We reclaimed our grandmother's untouched land and turned it into a buckwheat field. After tilling, harvesting, and milling, we turned the husks into buckwheat flour and then made soba noodles. After going through this process, we noticed something. A lot of the soba is discarded before it becomes the soba we normally eat. Only 70% of the buckwheat kernel becomes soba; the remaining 30% is buckwheat husks, which are discarded as industrial waste. We wondered if we could make effective use of this part, so we tried making it into tea. It turned out to be surprisingly tasty. We proceeded with prototype development with the aim of commercializing it, and began sales in April 2023. As we are still in the test marketing stage, we would like to incorporate your feedback and make further improvements to the product. We would be happy to receive your opinions and feedback via the inquiry form on our website! Usakame LAB Sarazanko 80g Product Specifications Other (Per 100g) Energy 390kcal, Protein 5.8g, Fat 1.0g, Carbohydrates 89.4g, Sugars 16g, Dietary Fiber 73.4g, Sodium 12mg (equivalent to 0.03g salt), Rutin 18,000μg , 0mg caffeine Contents: 80g Ingredients: Buckwheat (Tochigi Prefecture) Allergens: Buckwheat Best before date 3 months from date of manufacture (before opening) Storage instructions Store away from direct sunlight (refrigerate after opening)
