大分県·ご当地グルメ
Bungo Takada Soba
As you slurp, the aroma of the buckwheat gently wafts through your nose. The texture is smooth and slippery, and the sweetness expands as you chew—the aroma of freshly harvested new soba is exceptional. A major feature of the soba in this town is that it is cultivated twice a year, in spring and autumn. Therefore, there are two seasons for new soba: spring soba is refreshing, while autumn sobu has a deep flavor. It follows the 'four fresh' principle: freshly ground, freshly kneaded, freshly boiled, and freshly harvested. Because everything from production to hand-making happens in the same land, the aroma does not escape. A town where you can encounter seasonal new soba twice a year. It is a place any soba lover should visit at least once.
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