Buckwheat noodles are one of Chilkab’s signature products, positioned as a premium offering favored by culinary professionals, including chefs from high-end hotel kitchens. Another defining characteristic is their steady demand across seasons, with consistent sales throughout both summer and winter.

The key to their flavor and texture lies in solar natural drying. Compared to mechanical hot-air drying, naturally dried noodles develop a denser internal structure, resulting in superior texture and resistance to overcooking. Although this method requires more than twice the labor and drying time—significantly increasing production costs—Chilkab has remained committed to natural drying for the unmistakable quality it delivers.

At the heart of buckwheat noodles is buckwheat content. Buckwheat is notoriously difficult to handle in both kneading and drying, making high content levels challenging to achieve. By applying processing expertise gained from rice noodle production and combining it with natural drying know-how, Chilkab is able to produce buckwheat noodles with a consistently high buckwheat content. While this results in higher costs than competing products, it clearly differentiates quality.

Chilkab’s approach to raw ingredients further sets it apart. The company uses flour made from raw buckwheat that is lightly roasted—only to the extent that preserves its nutritional value. This gentle roasting makes it difficult to achieve the deep color preferred by consumers, so Chilkab incorporates a small amount of black rice to enhance color while maintaining nutritional integrity.

In summary, Chilkab buckwheat noodles bring together the dense structure and non-mushy texture created by natural drying, processing technology that enables high buckwheat content, and ingredient-blending expertise that balances nutrition and appearance. This combination has established the product as a long-standing masterpiece—earning premium recognition and consistent consumer loyalty over time.