Takada soba

Bungotakada, one of the leading “soba producing areas” in western Japan
Oita

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.

Related videos

Other information

Oita Other recommended dishes

Hyugadon

Oita

Kabosu

Oita

Dango soup

Oita

Hitan-zushi

Oita

Kujaku

Oita

Jigoku-steamed

Oita

Soba & Udonrelated dishes

Himi udon

Toyama

Ishinomaki Yakisoba

Miyagi

Yamagata soba

Yamagata

Ishikawa soba

Akita

Kumagaya Holdon

Saitama

Goshiki somen

Ehime

Kind of food

Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine