EnglishTakada soba
Bungotakada, one of the leading “soba producing areas” in western Japan
Takada soba introduction
Bungotakada soba has a major characteristic that it is cultivated twice a year in spring and autumn, and there is a season for new soba twice a year (July and November). In particular, you can enjoy delicious new soba during the hot season of July when demand for zaru soba increases. Bungotakada City has a “Bungotakada handmade soba certified restaurant” system. The certification conditions are that you use Bungotakada soba, are handmade, protect the three sides of soba (freshly made, freshly boiled), and have mastered a certain level of skill. You can enjoy fresh soba at ten stores in the city that have cleared strict conditions.
