Hitachi Akisoba is a branded soba variety that originated in the Kanasago district (formerly Kanasago Village) of Hitachiota City, Ibaraki Prefecture, and is often called 'the finest of unshelled buckwheat.' Its story began in 1978 (Showa 53), when the Ibaraki Prefectural Agricultural Experiment Station set out to cultivate a soba brand unique to Ibaraki, launching a selective breeding program based on a local strain from Akatsuchi-cho in Hitachiota City. After seven years of selection, the variety was established and, in 1985 (Showa 60), was adopted as a recommended variety by Ibaraki Prefecture. In 1993, the Hitachi Akisoba Promotion Council was established, and through a certified-shop system, the group has worked to maintain quality and spread the brand's reputation. Known for its strong aroma, sweetness, and rich flavor, Hitachi Akisoba now accounts for nearly all the soba grown in Ibaraki Prefecture and is cultivated in multiple cities across the prefecture, including Hitachiota, firmly established as Ibaraki's representative soba variety.
Origin
Hitachi Akisoba originated in the Kanasago district (formerly Kanasago Village) of Hitachiota City in northern Ibaraki Prefecture. Spreading out at the foot of the Abukuma Mountains, this area — known for its large day-to-night temperature swings and well-drained sloped terrain — has long been recognized as land well suited to soba cultivation. Among the local strains grown in the prefecture, the one from Akatsuchi-cho in Hitachiota City was judged to have the best characteristics and was chosen as the parent stock of what would become Hitachi Akisoba.
History
In 1978 (Showa 53), the Ibaraki Prefectural Agricultural Experiment Station (now the Ibaraki Prefectural Agricultural Center) began developing a soba brand unique to Ibaraki, starting selective breeding based on the local strain from Akatsuchi-cho. After seven years, the variety was established, and in 1985 (Showa 60) it was adopted as a recommended variety by Ibaraki Prefecture. In 1993 (Heisei 5), the Hitachi Akisoba Promotion Council was established to build up the production region's infrastructure.
Features
Hitachi Akisoba is known for its strong aroma, pronounced sweetness, and rich flavor, earning it the nickname 'the finest of unshelled buckwheat.' It has spread to the point where it now accounts for nearly all the soba grown in Ibaraki Prefecture, cultivated in multiple cities across the prefecture including Hitachiota, Hitachiomiya, and Inashiki. The Promotion Council also operates a certified-shop system, and as of 2018, more than 200 restaurants had been certified as shops using Hitachi Akisoba.
Food Culture
In Hitachiota City, events such as the Hitachi Akisoba Festival are held, and facilities offering soba-making experiences are also available, with the whole region working to promote the appeal of its soba. The Promotion Council's certified-shop system serves as a mechanism supporting quality control and brand credibility as a production region.
Famous Shops
そば処 登喜和家
茨城県常陸太田市高柿町343
A long-established hand-made soba restaurant with more than 70 years of history. It uses Hitachi Akisoba sourced from contract farmers in the Kanasago district, with 100% buckwheat (juwari) soba priced from around 1,400 yen.
View details →FAQ
Q. Why is it called 'Akisoba' (autumn soba)?
A. Hitachi Akisoba gets its name from the fact that it is a variety harvested in autumn. It is a type of aki-soba (autumn soba), sown in summer and harvested in autumn, and its peak season for enjoying it as freshly harvested soba falls between autumn and winter.