Ishikawa Soba
A specialty of Hachimori Town, Ishikawa Soba

About Ishikawa Soba

Ishikawa Soba (石川そば) has a history of over 300 years in the Ishikawa region, where buckwheat farming has flourished. It was traditionally served to worshippers visiting the Takehara Shrine Festival and was also a common dish for year-end celebrations in local households.

What makes Ishikawa Soba truly unique is the use of soy milk as a binder for the buckwheat flour. This traditional method gives the noodles a subtle and delightful sweetness, making it stand out from other soba varieties. Using soy milk as an ingredient is a rare practice even across Japan.

At the restaurant adjacent to the "Michi-no-Eki Minehama" roadside station, you can enjoy freshly milled and handmade Ishikawa Soba, bursting with the natural aroma of locally sourced buckwheat flour.

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