Soba (bulkwheat noodles) is one of the traditional Japanese food with hundreds of years of history, dating back to 300 B.C. when soba was consumed in non-noodle form like dumplings. Then it was cut into noodle form called soba kiri during the Edo Period (1603-1868). While there are many theories about the origin of soba but surely there is a record of soba kiri developed in Nagano Prefecture.
With the rich volcanic ash soil and the temperature range in highland, Nagano Prefecture has a vast area of wonderful natural environment for growing buckwheat and many other agricultural products. The Shinshu produced soba is considered one of the best in Japan.
If you go to tourism office and ask for recommendation for soba restaurant, the answer is: “They are everywhere. All good.” I stayed near the Nagano station, there are 2 soba restaurants in Midori shopping mall.
信州蕎麥麵之草笛有幾間分店，這間在長野站 Midori 商場內的是直營店。
餐廳外面有玻璃窗，在某些時間可以看到師傅製作蕎麥麵。
以蕎麥麵店來說，這裏面積算大，中間一張長檯，旁邊有不少對坐的檯椅。
菜單卻很簡單，只有幾種蕎麥麵，有單蕎麥麵、冬菇蕎麥麵、天婦羅蕎麥麵，每款有凍食和熱食。這是冷吃天婦羅蕎麥麵。
熱天婦羅蕎麥麵。
春天長野天氣還是比較冷，我點了一款熱的天婦羅蕎麥麵。如果不想炸蝦被浸透，要快吃。
Comments are closed.