Toga soba was originally made from 100% buckwheat flour and eggs as the binding agent but, since it broke easily and its texture was not to everyone's liking, each soba restaurant in the area has been making noodles based on their own individual recipes in recent years.
元々は、つなぎは玉子でそれにそば粉100%で作る蕎麦だったが、麺が切れやすく食感の好みも分かれるため、近年この地域にある蕎麦店では各店毎に独自性出した蕎麦を作っている。