Soba, Nagano Prefecture’s star noodles

25 Jan 2017 in Food Culture

If you thought you knew all there is to know about Japanese noodles, you'll be surprised to discover these little-known recipes...

soba-japanese-noodles

Soba are flat and thin noodles, made from buckwheat flour. It is a popular dish throughout the country, especially in areas where the soil is suitable for growing buckwheat. Nagano Prefecture, for example, is one of the producing regions, and so you will find a great many restaurants specialising in soba here.

Various recipes:

One visit is not enough to sample all the recipes. The most popular, and ordinarily, is Mori (or Zaru): these soba are served cold with a sauce made of broth, water and mirin, which you dip them in before eating. The cooking juices are then added to the sauce to make a broth that you drink at the end of the meal. Other famous recipes to mention are Kake, Kitsune and Tanuki soba, and also Tempura soba, a great favourite, often (but not always) eaten like Mori but served with three or four vegetable tempura.

Soba noodles

Tsukimi soba, can be eaten hot or cold, in a broth with vegetables and egg yolk, which is there to remind us of the moon – tsukimi means “moon-gazing” in Japanese. Tororo are slimy soba noodles basically served cold with a big dollop of grated raw nagaimo, which could be sometimes unusual or surprising… but tasty! You should also try Sansai and Nanban soba during your stay to have a great overview of soba noodles in Japan!

How to eat soba

Soba are usually served in a soup  and are enjoyed by using your chopsticks to lead the noodles into your mouth while making a slurping sound. The slurping enhances the flavors and avoid buring yourself when eating.

Kaiseki cuisine restaurant

At the Hoshino Resorts KAI Matsumoto restaurant, soba may be chosen as a substitute for rice in the Kaiseki menu, in honour of the region’s speciality. Let’s try it!

Japanese noodles

OTHER EXPERIENCES

mie-ikeno-bottles

Getting to know Japanese wine

10 Apr 2019 in Food Culture

Head to the Yamanashi vineyards to learn the art of pairing Japanese wine. Read more

chef-hamada-portrait

“Look in the garbage”: an interview with chef Hamada

01 Sep 2017 in Food Culture

A winner of the Bronze Bocuse d’Or, Noriyuki Hamada is reputed for his gastronomic inventiveness. The chef of HOSHINOYA Tokyo shares his unique vision. Read more

diner

The ultimate sakura experience in Kyoto

22 Mar 2019 in Discover Japan

Our tips to make the most of Kyoto’s cherry blossom, spring cuisine and geisha dances! Read more

OTHER EXPERIENCES

Yuba tofu skin

Yuba: the soy skin that Japanese love to eat!

05 Oct 2016 in Food Culture

Discover Yuba, this incredibly refined and delicious delicacy from soy skin, that Japanese relish eating! Read more

black-eggs-japan

The black eggs of Owakudani

17 Jan 2019 in Food Culture

Cooked in volcanic springs, these eggs are said to add 7 years to your life! Read more

terroir-menu-2

Gourmet island cuisine

08 Feb 2019 in Food Culture

Discover how a tiny Okinawan island has inspired a 10-course gourmet menu. Read more

most popular articles