
Sanbe Soba
restaurant
大山隠岐国立公園三瓶山:三瓶山周辺の食(三瓶そば)
While rice is the starch most commonly associated with Japanese cuisine, noodles also hold an important place, particularly the hearty buckwheat noodles called soba.
The buckwheat grown at the foot of Mt. Sanbe is an heirloom variety registered as a geographic indication under Japan's Ministry of Agriculture. Smaller-seeded than cultivated strains, it produces a more intense, earthy flavor and can form noodles without wheat flour as a binder, giving a purer buckwheat taste. The volcanic soil and cool autumn nights around Mt. Sanbe are said to produce a notably sweet soba. In late September, the buckwheat fields bloom with white flowers across the western slopes. A small number of farms still grow the variety, and some locals continue to grind their own flour at home.
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