Most people, if asked about where to eat soba in Hyogo Prefecture, would immediately think of Izushi.
But if you head further east, way up into the mountains, you will eventually come across the town of Tantocho.
Nestled among the hills and bordered by Kyoto Prefecture on three sides, Tantocho is a spectacularly beautiful place that’s probably best known for the annual tulip festival in spring.
But did you know that Tantocho is also the home of Akabana soba, a native buckwheat variety that has been carefully preserved for some 400 years by the local townspeople?
Unlike the standard buckwheat plant, which has a snow-white flower, the Akabana plant has a delightful red flower (aka means red in Japanese).
The Akabana variety has never been enhanced or modified in any way, so the seeds are slightly smaller than standard buckwheat, and it makes soba noodles that are delicious, chewy, and full of flavor.
In this video, I visit Akabana Soba no Sato to learn all about how Akabana soba is made, starting from growing and harvesting the plants, to milling the seeds into flour, and finally hand-shaping the noodles.
Don’t miss the explanation of mizu-soba, a simple but delicious dish that brings out the inherent flavors of Akabana soba!
I also get to chat with many of the warm and friendly locals, and later on I check out the stunning foliage of the Japanese enkianthus, which is at its best in late autumn.
It’s a wonderful adventure that really showcases the size and scale of Hyogo Prefecture and its countless natural wonders.

Tantocho is definitely worth a visit—it’s a true feast for the senses! Text: Rieko Shimizu, Public Relations Officer, Hyogo Prefecture