Takada Soba
Bungo Takada, a renowned soba-growing region in Western Japan

About Takada Soba

Takada Soba (高田そば, Takada soba) from Bungo Takada stands out for its unique cultivation cycle, as it is harvested twice a year in spring and autumn. This means there are two seasons for freshly harvested soba, in July and November. Especially during the hot summer month of July, when cold zaru soba is in high demand, you can enjoy the exceptional flavor of freshly harvested soba.

Bungo Takada City has a certification system known as the "Bungo Takada Handcrafted Soba Accredited Stores." To earn this certification, stores must use Takada Soba, prepare it by hand, adhere to the "three fresh principles" (freshly milled, freshly kneaded, and freshly boiled), and demonstrate a high level of craftsmanship. Only a select number of establishments within the city meet these strict criteria, allowing visitors to enjoy fresh and flavorful soba noodles of the highest quality.

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