SOBAKO.com 
What is SOBAKO?
A soba-style flour that reimagines soba without buckwheat.
SOBAKO is a soba-style flour made with 0% buckwheat. It was created so that children, elderly people, those with allergies, and people all over the world can safely enjoy a soba-like experience.
By blending ingredients such as aged rice flour, okara (soy pulp), roasted grains and teas, and fermented seasonings, SOBAKO aims to recreate a soba-like aroma, color, and texture using only plant-based ingredients and food science. There is no buckwheat at all — yet it is designed to feel like eating soba.
Three core concepts
SOBAKO is not meant to replace traditional soba, but to open a new door: a way to share the charm of soba culture with people who have been excluded until now due to allergy, age, or health conditions.
Why the world needs SOBAKO
Allergy, aging, and diversity in food — soba culture must evolve.
Severe buckwheat allergy
Buckwheat is one of the most severe food allergens. Even tiny amounts can trigger life-threatening reactions. Many schools and food service providers simply avoid serving soba at all to reduce the risk of accidents.
Difficult for the elderly and people with dysphagia
Traditional soba can be hard to chew and easy to choke on, especially for elderly people or those with swallowing disorders. Safe, soba-like menu options are extremely limited in long-term care and medical settings.
Soba culture is not spreading globally
While Japanese food is popular worldwide, soba has been slow to spread because of allergen management challenges. To share soba culture globally, a safer, easier-to-handle alternative is needed.
Food waste and upcycling
Aged rice, by-products from processing, and used tea or grain “waste” are often discarded. Turning these into valuable food materials is an important part of building a more sustainable food system.
How SOBAKO works
Recreating a soba-like experience with 0% buckwheat.
SOBAKO combines multiple plant-based ingredients with roasting, fermentation, and powder technology to create a soba-style experience without using buckwheat.
- Aged rice flour (base): Provides mild sweetness and a smooth mouthfeel.
- Okara (body & nutrition): High in dietary fiber, contributing to moist texture.
- Roasted grains & teas: Roasted aromas help evoke a soba-like fragrance.
- Fermented seasonings (e.g., shio-koji): Add depth and umami that pair well with soba broth.
- Plant-based starches: Help mimic soba-like bite and elasticity.
There is no buckwheat at all. Instead, SOBAKO aims to offer a “soba-style” experience so that people with buckwheat allergies have more options to enjoy soba-like dishes safely.
0% buckwheat, yet aiming for:
• A soba-like roasted aroma
• A soba-like natural brown color
• A soba-like bite and mouthfeel
The goal is not to imitate soba perfectly, but to create a new, inclusive soba-style category that people who could never eat soba can finally enjoy.
Use cases
Where SOBAKO can change the future of soba.
School meals
Schools can reduce the risk of serious buckwheat allergy reactions while still offering soba-style menu days. SOBAKO can be used as an allergen-free soba-style option to broaden meal variety safely.
Senior care & medical facilities
By adjusting noodle thickness and softness, SOBAKO can be tailored for elderly people or those with swallowing difficulties, making it easier to introduce soba-style dishes in care settings.
Restaurant chains & food service
Food operators can reduce allergen-management burdens while adding soba-style options. SOBAKO can be used for side dishes, half portions, seasonal menus, and more.
Japanese restaurants overseas
As a buckwheat-free soba-style product, SOBAKO can serve as a safer entry point for sharing “soba culture” with the world, including in markets with strict allergen and dietary rules.
Traditional soba vs. SOBAKO
SOBAKO as a new “OS” for soba culture.
| Item | Traditional buckwheat soba | SOBAKO |
|---|---|---|
| Allergen | High risk for buckwheat allergy | 0% buckwheat (buckwheat allergen-free) |
| Who can eat it | Limited to those without buckwheat allergy | Can include people with buckwheat allergy |
| Elderly & dysphagia | Hard to chew, easy to choke | Texture and thickness can be adjusted |
| Main ingredients | Buckwheat | Aged rice flour, okara, roasted ingredients, etc. |
| Food waste reduction | Limited direct contribution | Upcycling aged rice and by-products |
| Global expansion | Difficult due to allergen management | Easier to handle and introduce as buckwheat-free |
Our philosophy
Soba enjoyment, without leaving anyone behind.
We want people who could never eat soba to finally enjoy soba-style dishes.
We want soba culture, traditionally limited by allergy and age, to open up again.
SOBAKO is about rebuilding the soba experience without buckwheat — to bring back both the freedom to eat and the joy of sharing culture through food.
Children with buckwheat allergy, elderly people, those with dietary restrictions, and people around the world — we aim for a soba culture that doesn’t exclude them.
From Japan to the world, we hope SOBAKO will become a gentle, inclusive way to experience soba-like dishes and Japanese food culture.
Business model & roadmap
A fabless food-tech brand: start small, grow globally.
Fabless food manufacturer model
SOBAKO plans to operate as a fabless brand, partnering with OEM manufacturers instead of owning its own mills. This enables small-batch prototyping, market testing, and iterative improvement with lower initial investment.
Initial target partners
- School meal centers and education boards
- Senior care, hospitals, and medical food services
- Restaurant chains, specialty shops, and central kitchens
- Japanese restaurants and importers overseas
Future expansion ideas
- SOBAKO certification for buckwheat-free soba-style products
- Applying the concept to other allergenic foods (wheat, dairy, etc.)
- Licensing recipes and technology to overseas partners
- Joint development and strategic alliances with major food companies
As we scale, we will keep a clear mission at the center: reducing the number of people who have to give up eating soba-style dishes because of allergy or physical conditions.
Contact & collaboration
Interested in samples, pilot projects, or media coverage? Let’s talk.
Thank you for your interest in SOBAKO.
If you are considering using SOBAKO in school meals, care facilities, restaurants, or overseas markets — or you would like to discuss joint development, research, or media coverage — please feel free to reach out.
* SOBAKO is currently in an early-stage development phase led by an individual founder, so replies may take some time.