Hand-cut Tomikura soba
Our region has long been known for delicious Tomikura soba, named after nearby Tomikura Ridge. Made from buckwheat flour and fibers from the oyama bokuchi leaf, Tomikura soba was first made at the end of Japan's Edo Period. The purity of ingredients preserves the noodle's natural flavor and texture. At Maroudo, our thin-cut soba is always a hit among guests!