Sanbe Volcano that has nurtured
a bountiful way of life

Sanbe Soba emits a mellow aroma as you bite into the thinly sliced noodles. The unique flavor that will impress even soba connoisseurs has been sustained by farmers and soba shop owners who have carefully protected the native Sanbe variety that has been passed on since the Edo period.
Buckwheat can grow even in soil with poor moisture and nutrients, and because it matures in a short period of time, it has long been actively cultivated in the Sanbe region, which has volcanic ash soil. The dramatic temperature variation of the highland climate nurtures the flavor, and in the Meiji era, it was counted as the only soba production area in western Japan. In 2020, it was registered as a Geographical Indication (GI) for the protection of local products, and its national reputation is growing once more.

Wasabi, which is an indispensable condiment in Japan, is also a special product of Mt. Sanbe. High-quality wasabi is cultivated using the abundant spring water dotted around the foot of the mountain.