Kamonegi
restaurant
A tiny Fremont spot crafting handmade ni-hachi soba noodles alongside seasonal tempura.
Description
The noodle craft hinges on a precise 80/20 buckwheat-to-flour ratio. Because buckwheat is a seed lacking natural gluten, wheat flour is worked in as a binder to hold the dough together with water. That foundational recipe also means the kitchen cannot accommodate celiac or gluten-free dietary restrictions in any capacity.
Good to know
Not gluten-free
