The top producer of soba in Oita, these noodles are usually produced twice a year. Once in Spring and once in Autumn. The noodles are made from buckwheat flour and despite being made twice a year, they are available year round at the city’s designated official restaurants. These restaurants preserve the priginal methods of making soba including hikitake (freshly ground flour), uchitate (freshly made noodles), yudetate (freshly cooked to serve) and santate (the use the these principals together).
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