Japanese soba "Bungo Takada soba" *


The buckwheat noodles of Bungotakada have the great feature of being cultivated twice a year in spring and autumn, and there is a new soba season (July and November) twice a year. In particular, you can taste delicious new soba during the hot months of July, when demand for soba is increasing.

In Bungotakada City, you can eat soba with extremely low stress due to movement (temperature change, humidity change, time lapse) because production-processing-hand-handling is done on the same land.