Buckwheat

Buckwheat isn’t only popular in Brittany (France)! Its flour is used to make soba noodles, a staple of Japanese cuisine since the Edo period.

It can also be found in its roasted form, sobacha, to be enjoyed as a more or less full-bodied (but never bitter) infusion. The new star of the healthy diet, sobacha has a lot going for it: it’s naturally gluten-free, rich in fibre and antioxidants, and packed with vitamins and minerals (magnesium, calcium, potassium, etc.), making it as nutritious as it is thirst-quenching.

The Japanese generally drink it when they wake up in the morning and at the start of their meals because of its diuretic properties. As well as boosting immunity, sobacha also aids digestion and even satiety. As it contains no caffeine or theine, it can be enjoyed hot or cold, or even iced, until late in the evening.

Its beautiful amber colour and aromas of hazelnut and toast will persuade you to make it an essential part of your day.