Ishikawa soba

About Ishikawa soba

In the Ishikawa area, soba cultivation has been popular since more than 300 years ago, and in addition to serving worshipers at the Takehara Shrine Festival, Toshikoshi soba was made at each home. The biggest feature of Ishikawa soba is that soy milk is used to bind buckwheat flour. As a result, when you sip Ishikawa soba, you can feel a slight sweetness. Using soy milk is an old-fashioned manufacturing method, but it is a rare manufacturing method nationwide. At the restaurant attached to the roadside station “Minehama”, you can taste Ishikawa soba with a high aroma of freshly ground and freshly ground soba flour.

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