福島県白河のグルメ・求人・観光などの旬な情報をお届けする白河のポータルサイト

In the middle of the Edo Period, the owner of Shirakawa Castle at that time was "Matsudaira Sadanobu (Rakuoko)" "Soba" became very popular in Tokyo as part of the food culture and also as assistance for the hungry, and Shirakawa became one of Japan's top four soba producers.

"Oihara Soba"

The buckwheat for Shirakawa soba was raised mainly in Nishigo Village and spread out from there. The climate and soil of Oihara was found to be very suitable for growing high quality buckwheat. Later, it was written that if there was no Oihara buckwheat, there would be no Shirakawa soba.
The secret of "Matsudaira Sadanobu" is that when he was out and about, at some time he came to Oihara. On the way he ate Oihara soba and found it to be delicious, or so the story goes.

"Special quality of Oihara Soba"
At 500 meters above sea level, only here at Oihara can we dry naturally, after using high quality stone-ground natural buckwheat to make homemade buckwheat flour. We use Oihara's delicious natural water, "Nihachi Soba" is carefully handmade with 80% buckwheat flour, and no additives or preservatives are used. Naturally, the plants are also organic.

In February of 1993, the Oihara soba makers group revived "Maboroshi No Oihara Soba" The village prospered with the soba and all members of our guild worked together to achieve this. "Soba Shop Oihara An" sells directly from this group.

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