Juwari Soba stands out because locals crafted it solely from buckwheat flour, visible as black grains on the noodle surface. When you take a bite, you'll feel a distinct roughness, setting it apart from noodles with added fillers. The texture changes as you crush it with your teeth, releasing the authentic flavor of soba. Additionally, as only they uses buckwheat flour, Juwari soba retains many of the natural nutrients found in soba. Making Juwari soba requires skill, and a unique aspect is that the taste can vary depending on the craftsman's preparation technique.