Lotus root soba of hard winter and hard spring wheat, whole buckwheat flour, lotus root powder, and a bit of sea salt. Lotus root of a water lily, Nelumbo nucifera, is traditionally valued for promoting healthy respiratory function. It imparts a creamy smooth texture. Tanaka family made as they've been doing it since 1906, now with four generations actively involved. A delicious, warming and strengthening food to enjoy hot or chilled in dashi broth with shoyu, kombu sea vegetable, shiitake mushroom, and mirin, or drizzled with ponzu. Use like any pasta in soups, stir-fries, and salads. Wrap it in toasted nori to make noodle sushi. Provides healthy fiber, protein, complex carbohydrate, and iron.