{"id":294018,"date":"2026-07-27T19:41:28","date_gmt":"2026-07-27T10:41:28","guid":{"rendered":""},"modified":"2026-07-27T19:41:28","modified_gmt":"2026-07-27T10:41:28","slug":"%e3%81%9d%e3%81%b0%e3%81%8d%e3%82%8a%e9%95%b7%e5%8a%a9","status":"publish","type":"travelpost","link":"https:\/\/www.allway-japan.com\/en\/travelpost\/294018\/","title":{"rendered":"Soba Noodle Nagasuke"},"content":{"rendered":"<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26004185_99779.jpg\"\/><br \/>Two colors<\/p>\n<p class=\"has-small-font-size\"><img decoding=\"async\" src=\"https:\/\/oss.allway-japan.com\/wp-content\/uploads\/2026\/07\/SI_26004185_71338.jpg\"\/><br \/>Black nectar buckwheat and soft cream<\/p>\n<p class=\"has-small-font-size\">The information provided reflects the details available at the time of the survey.<br \/>Please note that facility details may change due to the facility\u2019s circumstances, so please check for the latest information before visiting.\nThis content has been translated using machine translation.<\/p>\n<p class=\"has-small-font-size\">Information provided by: JTB Publishing<\/p>\n<p class=\"has-small-font-size\">This content uses automatic translation services. Automatic translations may not always be accurate.<br \/>Please note that the translated content may differ from the original meaning. We ask for your understanding when using this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>It uses soba from Senboku, which is self-cultivated and self-milled. The two colors are the most popular, with the strong and smooth throat-smooth 10-wari soba and the ground country soba with the shell. A rare buckwheat noodle with red flowers, Takamine Ruby, is also eaten year-round. Soba soft (can be taken home) with roasted buckwheat flour is also recommended.<\/p>","protected":false},"author":9,"featured_media":194079,"template":"","meta":{"_acf_changed":false,"ep_exclude_from_search":false},"categories":[74],"tags":[],"class_list":["post-294018","travelpost","type-travelpost","status-publish","has-post-thumbnail","hentry","category-food"],"blocksy_meta":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/294018","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost"}],"about":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/types\/travelpost"}],"author":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/users\/9"}],"version-history":[{"count":0,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/travelpost\/294018\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media\/194079"}],"wp:attachment":[{"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/media?parent=294018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/categories?post=294018"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.allway-japan.com\/en\/wp-json\/wp\/v2\/tags?post=294018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}