KUTSUMA was founded in 1903 in Odawara, Kanagawa prefecture. Still run by the Kutsuma family, they place high importance on food safety and traditional manufacturing.
When wheat flour became controlled by the government after the war, the Kutsuma family decided to specialize in soba (buckwheat) flour instead.
SOBA
Soba has always been an important food during times of hunger, as it grows densely, does not produce weeds and is full of nutrients. The traditional production process, however, can be very time consuming, and the farming is very dependent on good weather as soba is not self-pollinating. For these reasons the majority of soba in Japan, especially the ones used in food chains, are actually imported! This makes them much cheaper than soba produced domestically. KUTSUMA sources their soba from farms in Hokkaido, where the majority of domestic soba is farmed. They visit the farms frequently to confirm the food and safety standards.
Kutsuma Seifun still uses their traditional stone mortar to slowly mill most of their soba, as this does not use heat and retains the natural flavor of the soba best. They are also an expert in the ideal moisture levels that guarantee superior taste and avoid the growth of poisonous fungus.
The KUTSUMA way for 120+ years
Superior ingredients
Close relationships with their farmers and are dedicated to visit them in person every year to maintain a strong relationship as well as personally inspect the quality of their raw ingredients.
Superior taste
To make the best of their high quality ingredients, they work with manual skills and well-maintained tools to elevate the quality and get the supreme flavors their loyal customers have come to love.
Superior care
With strict processes and safety measures, they do not only protect their staff, but also make sure their production is as clean and safe as possible to ensure the best products for their customers.
