[Opening 4/4 in front of Gakugei-daigaku Station] Turning Japan's Best Soba into Sweets. 'SOBOKU NI', a 100% Fukui Native Buckwheat Additive-Free Confectionery Shop, Opens Its First Store in Tokyo
LOOSEY Inc. will open 'SOBOKU NI', a completely additive-free, gluten-free sweets shop using rare Fukui native buckwheat flour, near Gakugei-daigaku Station in Tokyo on April 4, 2026.
📋 Article Processing Timeline
- 📰 Published: April 2, 2026 at 20:19
- 🔍 Collected: April 2, 2026 at 13:36
- 🤖 AI Analyzed: April 21, 2026 at 06:37 (449h 1m after Collected)
LOOSEY Inc. (Headquarters: Sabae City, Fukui Prefecture), which manufactures and sells confectionery, will open "SOBOKU NI", a confectionery shop using 100% Fukui native variety buckwheat flour, a 2-minute walk from Gakugei-daigaku Station on the Tokyu Toyoko Line on Saturday, April 4, 2026.
Fukui Prefecture is the only place in Japan that preserves native varieties of buckwheat across the entire prefecture. Maximizing the power of this rare ingredient, we will offer unprecedented "truly additive-free" sweets for the first time in Tokyo.
The 3 Commitments Preserved by [SOBOKU NI]
1. Commitment to 100% "Native Variety" Buckwheat Flour, Fukui's Greatest Treasure
We only use rare "native variety" raw buckwheat carefully preserved in Fukui Prefecture. The flour, carefully ground with a slow-speed stone mill, is filled with an overwhelming aroma and powerful umami. To deliver the true potential of this ingredient itself, we are committed to making gluten-free sweets without using any wheat flour.
2. Not Clouding the Ingredient's Purity: A Unique Process Relying on No Leavening Agents
To leverage the delicate yet rich flavor of the "Fukui native variety", we do not use any leavening agents such as baking powder. Pursuing the purity of ingredients, we create a blissful "fluffy and moist" texture relying solely on the power of fresh buckwheat flour, free-range fertilized eggs, and the skill of our artisans. By using a subtractive process that strips away the unnecessary, the original aroma of buckwheat stands out clearly.
3. Tracing Back to the Source of Ingredients: An Obsession with In-House Production
Our belief that "we don't want to treat the word additive-free lightly" doesn't stop at selecting raw materials. To eliminate anxiety about the "quality of ingredients" that cannot be erased with commercially available secondary ingredients, we manufacture everything ourselves, including condensed milk, cheese, and butter, using highly fresh pure cream and milk. Taking responsibility with our own hands from the source of the ingredients. Establishing deliciousness solely with the original power that each individual ingredient possesses—that is the sincere confectionery making envisioned by "SOBOKU NI".
## ■ Using 100% of the "Miraculous Fukui Native Variety", Preserved for 100 Years Rejecting Selective Breeding
The Luxury of Turning "Japan's Best Soba" into Sweets
Fukui Prefecture is a region that continues to protect "native varieties" (endemic species cultivated since ancient times in the area) of buckwheat across the whole prefecture, which is unprecedented nationwide. It possesses an overwhelming aroma and powerful flavor that sets it apart from selectively bred products focused on efficiency. Its taste has been praised as the number one soba in Japan in both name and reality, having been ranked first for 4 consecutive years in the "Delicious Soba Producing Area Awards" certified by the Japan Soba Preservation Society for the producing area with the best taste. At our store, we use 100% flour made by carefully grinding this rare raw buckwheat in a slow-speed stone mill.
Fukui Prefecture is the only place in Japan that preserves native varieties of buckwheat across the entire prefecture. Maximizing the power of this rare ingredient, we will offer unprecedented "truly additive-free" sweets for the first time in Tokyo.
The 3 Commitments Preserved by [SOBOKU NI]
1. Commitment to 100% "Native Variety" Buckwheat Flour, Fukui's Greatest Treasure
We only use rare "native variety" raw buckwheat carefully preserved in Fukui Prefecture. The flour, carefully ground with a slow-speed stone mill, is filled with an overwhelming aroma and powerful umami. To deliver the true potential of this ingredient itself, we are committed to making gluten-free sweets without using any wheat flour.
2. Not Clouding the Ingredient's Purity: A Unique Process Relying on No Leavening Agents
To leverage the delicate yet rich flavor of the "Fukui native variety", we do not use any leavening agents such as baking powder. Pursuing the purity of ingredients, we create a blissful "fluffy and moist" texture relying solely on the power of fresh buckwheat flour, free-range fertilized eggs, and the skill of our artisans. By using a subtractive process that strips away the unnecessary, the original aroma of buckwheat stands out clearly.
3. Tracing Back to the Source of Ingredients: An Obsession with In-House Production
Our belief that "we don't want to treat the word additive-free lightly" doesn't stop at selecting raw materials. To eliminate anxiety about the "quality of ingredients" that cannot be erased with commercially available secondary ingredients, we manufacture everything ourselves, including condensed milk, cheese, and butter, using highly fresh pure cream and milk. Taking responsibility with our own hands from the source of the ingredients. Establishing deliciousness solely with the original power that each individual ingredient possesses—that is the sincere confectionery making envisioned by "SOBOKU NI".
## ■ Using 100% of the "Miraculous Fukui Native Variety", Preserved for 100 Years Rejecting Selective Breeding
The Luxury of Turning "Japan's Best Soba" into Sweets
Fukui Prefecture is a region that continues to protect "native varieties" (endemic species cultivated since ancient times in the area) of buckwheat across the whole prefecture, which is unprecedented nationwide. It possesses an overwhelming aroma and powerful flavor that sets it apart from selectively bred products focused on efficiency. Its taste has been praised as the number one soba in Japan in both name and reality, having been ranked first for 4 consecutive years in the "Delicious Soba Producing Area Awards" certified by the Japan Soba Preservation Society for the producing area with the best taste. At our store, we use 100% flour made by carefully grinding this rare raw buckwheat in a slow-speed stone mill.
FAQ
What are the characteristics of SOBOKU NI's confectionery?
They use 100% rare local buckwheat flour from Fukui, and are completely additive-free and gluten-free, without using wheat flour or leavening agents.
Where is SOBOKU NI located?
It is located a 2-minute walk from Tokyu Toyoko Line 'Gakugei Daigaku' station (opened on April 4, 2026).
What is the commitment to 'additive-free'?
Not only do they avoid using leavening agents, but they also manufacture all secondary ingredients, such as condensed milk, cheese, and butter, from fresh milk in-house.