Kanuma's native species of brown buckwheat has characteristically small seeds with a relatively thick, aroma-rich hull. Grown to full ripeness in Kanuma’s large, rainy forests, it has a profound flavor.
Kanuma soba is prepared using locally-sourced water and buckwheat flour, giving it a unique sweetness and aroma that are popular among its fans. Soba is a staple food in Kanuma, and nira soba was born out of the local tradition of using nira (garlic chives) to both add volume to and spice up their soba.
TOCHIGI