Taishu soba (buckwheat) is said to have brought to Tsushima from the Chinese continent via the Korean peninsula in the Late Jomon period. It is characterized by its small grain and strong flavor. Today, in an age when buckwheat varieties have undergone much improvement over the years, the Taishu soba grown in Tsushima, which is close to the original strain brought over from the continent, is very precious. Its small grain and strong, unique flavor are greatly appreciated by its many fans. There are three places on the island that offer a hands-on experience of making soba noodles.