Iya Soba

This is a local soba passed down in the Iya region, known as a hidden retreat. Made from buckwheat grown on steep mountain slopes and cut with little binding, it takes on a distinctive thick and short shape. Its rustic, fragrant flavor is the appeal.

Highlights

With a high proportion of buckwheat flour, the true flavor of soba spreads the more you chew. The noodles break easily and become short, which is the character of Iya soba. It is often served as hot soba topped with wild vegetables and mushrooms, a bowl in which mountain village life lives on.

Enjoying the Seasons

In autumn, when new buckwheat appears, the aroma is exceptional. In winter, warm your chilled body with hot soba, and in summer refresh yourself with cold soba. Enjoying it alongside a visit to the vine bridge is the classic way.

Access and Basic Information

Hand cut soba shops dot the Iya region of Miyoshi City. They are easy to reach from around the vine bridge and Oboke, and since there are many mountain roads, traveling by car is convenient.

A Quick Tip

Because the noodles are short and crumble easily, the trick is to coat them generously with soba broth. Drinking the soba cooking water to the end lets you enjoy every bit of the flavor.