Mochimugi, compared to the common wheat used in noodles, contains more ash, is high in protein and minerals, and is rich in beta-glucan, which is said to help lower cholesterol. It has a sticky texture, providing a “chewy” sensation that is more pronounced than regular wheat.

As a local delicacy, mochimugi is cultivated by local production cooperative members, from sowing to harvesting. Fukusaki Town has a long history of growing mochimugi, and it was traditionally eaten as dumplings.

Mochimugi noodles may look like soba at first glance, but when you try them, they have the chewy texture of udon. Not quite udon, not quite soba… their unique, toasted aroma has gained popularity.

Now, you can experience making these “mochimugi noodles” by hand! There are two types of experience courses available.