Ono’s ‘soba’ (buckwheat noodles) need
good quality water for making
the noodles; boiling them; and rinsing them.
In Ono, the water grows the rice
and the rice preserves the water.
where the temperature is 14℃ throughout the year.
The stable temperature is vital for giving soy sauce
its delicious flavor.
(Kudzu starch coated adzuki bean balls)
Mixed with sugar and starch,
water ‘manju’ (a Japanese snack in summer) taste
directly of Ono’s underground water.
Grown at the source of the Kuzuryu River
Kuzuryu grifola frondosa absorbs abundant
quantities of the beautiful and pure water in Ono.
All you need to do to enhance the flavor is add water:
It is actually a process of “addition.”