Mikuriya Soba
A special treat served to guests during New Year’s and festive occasions

เกี่ยวกับ Mikuriya Soba

Mikuriya Soba (みくりやそば, Mikuriya soba) is a traditional dish from the Mikuriya region of Gotemba City.

In this area, buckwheat and barley were historically cultivated in abundance. Farmers made their own soba noodles using "yamaimo" (Japanese mountain yam) or "jinenjo" (wild yam) instead of water to knead the dough. The noodles were then served in a rich broth made with chicken bones. Mikuriya Soba has a simple, earthy flavor, and thanks to the addition of yamaimo, the noodles are smooth and easy to slurp. The broth uses chicken bones for depth of flavor, and toppings often include chicken, carrots, and shiitake mushrooms.

Definition of "Gotemba Mikuriya Soba":
- The noodles must include yamaimo or jinenjo (the specific ratio doesn't matter).
- The noodles must be homemade or made within Gotemba City.
- If water is used in making the noodles or soup, it must come from Gotemba's local water sources.

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