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蕎麥麵

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In Chubu

Traditional Soup Soba in Matsumoto

Matsushita まつした

Soba has been one of the most traditional food in Japan, dating back to the Jomon Period (14,000-300 B.C.). While there are different saying about the place of origin, Nagano was the first location mentioned in some historic documents of the Edo Period（1603-1868) producing soba. So when you visit Nagano Japan, don’t miss the chance to taste the soba noodles. Soba noodles can be served either chilled with a dipping sauce, or in hot broth as a noodle soup. Chilled isn’t really cold. Soba noodles are rinsed with cool water after cooking and served on a bamboo sieve. Dipping sauce called Tsuyu is served on the side. Some soba shops are very particular in making their own dipping sauce which gives flavor to the noodles. While many restaurants serve the dipping sauce in just a small cup and room temperature, others provide a pot of warm dipping soup that you may consume as regular soup as well. In Matsumoto, Nagano Japan, soba noodles are served in hot pot style.

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In Hokkaido

Jozankei Soba Tori. Hana. Yuki.

Vegetable soba 野菜蕎麥麵

Things become precious if they are limited in supply. The Tori. Hana. Yuki. soba restaurant in Jozankei, Hokkaido Japan is a family run business that only sell 50 bowls of soba noodles a day. All ingredients are carefully selected by the owner who care about the natural taste and fresh ingredients. The Yasaiten-soba (vegetable tempura noodles) is the most famous as it has been featured in a magazine. The chef’s recommendation, however, was pork soba when I went. It opens at 11am every day except every 1st, 3rd and 5th Mondays. If the Monday happens to be a public holiday, it will close the next Tuesday. So you bet it is a challenge and probably only open till lunch time. Address of Tori. Hana. Yuki.: Minami-ku Jozankei Onsenhigashi 2-chome, Hokkaido Japan. Tel: 011-598-5755

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In Chubu

Shinshu Soba: Hot & Cold

Tempura Soba

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.

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