徳島県·郷土料理
Iya Soba
When dipped in the sauce and slurped up, the noodles break into short pieces, crumbling delicately in your mouth. This is a thick, short, rustic countryside soba made with almost no binding agents. The more you chew, the more the wild, natural aroma and subtle sweetness of the buckwheat spread through your palate. Located in the Iya region of Miyoshi City, Tokushima Prefecture—one of Japan's three most remote regions—buckwheat has supported local life in these steep mountains where rice is difficult to grow. It is said that in the past, the women of each household would grind the buckwheat flour themselves starting the night before, putting great time and effort into making the noodles. Whether enjoyed in a warm hot soup or chilled on a zaru (soba tray), this bowl offers a simple, rustic umami from the mountain village that warms the soul.
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