Station Noushinobi

Savor the Soul of Japan’s Last Coastal Frontier

Nestled at the southern tip of the Noto Peninsula, Noushinobi roadside station stands as a living testament to tradition, sustainability, and the enduring spirit of rural Japan. Located in the serene coastal town of Noshinobi, this vibrant hub sits where ancient farmland meets the rhythmic tides of the Sea of Japan, offering travelers a rare glimpse into a place where nature, heritage, and community converge.

What sets Noushinobi apart is its deep-rooted connection to the region’s most cherished ingredients—historic Dabashi soybeans and naturally harvested sea salt from centuries-old salt fields. Here, visitors can witness the art of crafting authentic local tofu using time-honored methods, from soaking and grinding to coagulating with traditional sea salt extract. Every bite of their delicate oboro tofu, rich kinugoshi, or crispy age-dofu tells a story of craftsmanship passed down through generations. With seasonal specialties like soybean soft serve and upcycled okara treats, this roadside station is more than a stop—it’s an experience where every flavor honors the land and sea.

Visit Noushinobi to experience the only roadside station in Japan where you can witness and taste tofu made from heirloom "Ohashi soybeans" and naturally extracted nigari from a 400-year-old traditional sea salt production method. The star attraction is the handmade oboro tofu—silky, rich, and deeply flavorful—crafted in real time at the on-site facility. You can also sample unique treats like bean milk soft serve and savory okara donuts, all made exclusively from local ingredients.

• Best Arrival Time: Visit between 9:30 AM and 10:30 AM on weekdays to catch the daily batch of oboro tofu being prepared and displayed at the on-site production facility—this is when the staff are actively demonstrating the process and fresh tofu is first available for purchase.

• Hidden Gems: Ask at the front counter for the dashi-free tofu broth—a unique, savory broth made only with local soybeans and natural shio-gari (Zushi-produced natural salt) that is not listed on the menu but available upon request.

• Weekend Special: On Saturdays and Sundays, the soft cream made with local soy milk is served only between 11:00 AM and 1:00 PM and is made fresh in small batches using soy milk from the same day’s production—this is the only time the cream is available.

• Exclusive Product: Purchase the Zushi-produced natural salt (sold only at the shop) directly from the counter—this traditional salt, made using the 400-year-old age-hama-style salt production method, is not available anywhere else in the region and is used in all the tofu.

• Experience Access: Join the 1:00 PM hands-on tofu-making session on Saturdays and Sundays—this guided experience is held in the dedicated on-site production room and includes making your own small batch of oboro tofu using Ohashi soybeans and natural salt.

• Best Purchase Timing: Buy the dashi-free tofu broth and soy milk soft cream before 1:00 PM on weekdays, as these items are prepared fresh daily and often sell out by mid-afternoon.

• Local Souvenir Tip: Pick up the Daijō Goods (T-shirts, insulated tote bags) at the shop counter—they are only available at this roadside station and feature the Ohashi soybean logo and local landscape artwork.

Spring (March-May): Fresh bamboo shoots available in early spring; canola flowers bloom in late April.

Summer (June-August): Fresh sea urchin and local seafood at peak; cool sea breeze ideal for visiting.

Autumn (September-November): Daini soybeans harvested in October; new soy products available.

Winter (December-February): Warm tofu and bean milk desserts perfect for cold weather.