Shinshu soba that is accepted, snuggled, evolved

Even if you say "Shinshu Soba", the contents are really varied.
Traditional flavors that have been protected for a long time, taste evolving through various technologies, unique flavors born from climate and climate.
Introducing the world of Shinshu soba, which is a food culture that represents Nagano Prefecture, a healthy longevity.

The birth of a new brand Shinshu Hisui Soba developed by Nagano Prefecture
-Soba that is beautiful for the eyes with an elegant flavor

The new brand "Shinshu Hisui Soba" was developed over 10 years at the Nagano Prefecture Vegetable Flower Testing Center and was born in 2013.

Akabane -san, who emphasizes, "There is a beauty and fragrance that was not nearby," is one of the fascinated Hisui soba.

One of the major features is color. Even if you hit it with the same buckwheat flour, it seems that the store stipulates that if there is no green color, it should not be provided as "Shinshu Hisui Soba".

And another feature is a scent like an almond that spreads out. "This scent is the biggest feature. It has a unique flavor that is different from the conventional soba, so it goes well with sake and wine, so I want you to try it," said Akabane.

Please experience the charm of "Shinshu Hisui Soba", which is now available in limited stores in Nagano Prefecture, which is only available at limited stores.

Shoji Akabane (NPO Shinshu Soba Academy President)

The only acquirer in Nagano Prefecture in the All Japanese Amateur Soba Soba Tournament.
In 2006, the Soba -kai lovers "Shinshu Soba Academy" was established, and about 70 people currently belong.

Togakushi soba that inherits over 300 years of history
-The traditional taste created by culture, climate, water, and technical culture

Togakushi soba is said to be one of Japan's three largest soba. The method of Zaru soba, which is called "Bocchi Sake", which arranges 5 to 6 bunches, is unique to Togakushi, and has been a side -by -side, "Honori Hoshi", who works hard alone. It is said to be derived.

Mr. Yamaguchi, who runs a buckwheat shop, tells me, "The prime that is well -lengthed and served can only be made with a beautifully finished side."

Terufumi Yamaguchi (Togakushi Soba Yamaguchiya)

It seems that Togakushi is a unique method to serve without draining water. "It's a way to be evil in Edo soba, but it's possible because it's Togakushi, which has both delicious water and good drainage," says Yamaguchi.

At present, all more than 20 soba shops in Togakushi are hand -made and provided soba at the prime. Accepted and protected techniques and climate spin the 300 -year -old Togakushi soba history.

Terufumi Yamaguchi (Togakushi Soba Yamaguchiya)

The owner of Yamaguchiya in the Togakusen Nakasha area is also familiar with Togakushi's history and culture.
I have been playing soba in high school for about 30 years. We also have a soba hitting experience where Togakushi soba can learn.

Column

Providing handmade soba from Nagano prefecture "Shinshu soba cut party"

In order to enjoy safety, security, and honest soba, Shinshu Soba Cuttering is providing soba that is particular about its own definition.
The latest certified store information is sent on HP. Why don't you refer to it when you get lost in choosing a soba shop?

Definition of "Shinshu Soba Cutting Association"
1, buckwheat flour is only from Nagano prefecture
2. The ratio of the connection is 30 % or less
3. All processes of buckwheat hitting are manual work

Shinshu soba cut partyhttp://shinshu-sobakiri.com/

Various types! Shinshu sobaNEWS

There are various types of Shinshu soba in each region. I will pick up some of them and introduce them. Ginza NAGANO Check out soba that appears in!

Toji (throwing juice) Soba [Nagawa district, Matsumoto City]
A hospitality dish that was considered to be delicious soba even in winter in the Matsumoto Nanagawa area, the village of the harsh cold. Put a small soba in a long pattern of "throwing basket", put plenty of ingredients such as vegetables, mushrooms, and chicken in a soy sauce -style pot, and eat hot water quickly.

Sunkisoba [Kiso area]
"Sungki", which is fermented with lactic acid bacteria, is a pickle that has been attracting attention as a health ingredient that does not use salt. It is one of the reputation of Shinshu, which has a reputation for its refreshing sourness unique to it.

Kurumi Soba [Around Higashi Michi]
Walnut as a beauty health ingredient. Approximately 80 % of domestic production is produced in Nagano Prefecture, especially in East Mitsu City and surrounding municipalities, especially walnuts, are also popular menus. The fragrant and rich flavor and the texture of the lumps are exquisitely matched with the buckwheat.

Tomikura Soba (Iiyama City]
A buckwheat in the Iiyama area, which is used as a connection from the leaf of wild vegetables, which is also called wild burdock, as a connection. It is the finest soba with a scent like a 10 % buckwheat, a throat that is connected, and a unique texture without impairing the taste of buckwheat flour.

Gyosoba / Takato Soba [Ina City]
A traditional soba in the Ina area, which adds grated soup of pungent radish on the buckwheat, melts grilled miso, and eats grated radish and green onions. The spiciness of grated radish is neutralized by the miso enzyme, creating a mellow taste.

Shinano Kiriyama Dattan soba [around Nagato Town]
It is said that the Tartary people (Mongolian nomads) were eating, and the rutin (one of the polyphenols) contains more than 120 times that of ordinary soba. The noodles that are boiled yellow are characterized by a slight sweetness, with no conventional bitter bitterness or unpleasant taste.