滋賀県·郷土料理
Ibuki Soba
At the foot of Mount Ibuki, there exists a native variety of soba that has been passed down since the Heian period. The cool climate, the temperature difference between day and night, and the terrain protected by the mountains have prevented crossbreeding, preserving its original flavor to this day. The grains of Ibuki Soba are small, measuring less than 4.5 mm in diameter. Because of this, they contain a higher proportion of bran, giving both the ground flour and the noodles a pale greenish tint. This bran is the source of its aroma. Once prepared, the soba releases a strong, authentic fragrance derived from the husk, and the sweetness of the buckwheat spreads with every chew. Registered as a Geographical Indication (GI) in 2019, this is a bowl of noodles with a certified pedigree. When lifting the noodles from the zaru (strainer), you will first be surprised by the fresh, green aroma that hits your nose. It is a legendary soba that Shiga is proud of, nurtured by the sacred waters and clear air of Mount Ibuki.
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