New soba season has arrived! Shinshu soba, which is proud of it, without eating

A specialty soba that warms the body and heart full of local materials
Surrounded by more than 2,000 m mountains and five passes, the Nanagawa district of Matsumoto is located along the Gorge of Narakawa, which is the source of the Nono Pass, which connects Hida and Shinshu. "Toji soba", which boils seasonal vegetables, wild vegetables, mushrooms, mushrooms, etc. in a large pot with soy sauce -style soup that can contain a sweet scent, and quickly warms the small buckwheat noodles and warms it quickly. It is one of the famous specialty soba that represents Shinshu, the origin of this ground.
"Toji" means that you want to eat cold soba in miso soup when you want to eat cold soba in the sense of immersing and warms. Surprisingly and surprisingly, the fragrance of the buckwheat will be more prominent if the freshly struck soba is lightly poured. In the first place, soba, born from the wisdom of life, became a serving dish of celebration and other celebration, such as weddings, and spread to the surrounding areas.

And Nagawa is also a high -quality soba -producing area. Two varieties of "Kitawase" and "Nawakai Nikkai" are cultivated, but "Nagawa Nikkai" is native to the Nagawa district, as the name suggests. Cultivation was cut off once due to the typhoon damage in 1998, but it took 20 years from a handful of seeds to revive with the efforts of local people. "The throat, color, and fragrance have a strong taste, but it is very different from other soba," said Shirao Okuhara, Vice Chairman of the Matsumoto Tourism Association. Although the production volume is increasing year by year, it is a rare soba that can only be eaten in the district. And "Touji Soba" is hard to taste in Matsumoto city. Touch the authentic taste in Nagawa, a sacred place of soba that you know.

Phantom finest buckwheat at the west of Yatsugatake prepared in a frozen clear stream
Chino City, which has a high sunny weather rate, has a low humidity, is less than 10 degrees below freezing in winter, has many specialty soba shops, and the area with soba noodles is the top class in the prefecture. In such a place, the "phantom soba" is "Kanzarari (Kanzarari) soba", which is transmitted to the west foot of Yatsugatake since the Edo period. Immerse the carefully selected high -quality buckwheat noodles in a clear stream flowing from Yatsugatake during the cold season with shells, and then drain the water little by little by exposing it to the cold wind for one month to a month and a half. "10 % soba" that is aged with a storehouse, produces only the center of the buckwheat noodles, and hits without using a connection. It is a rare and valuable soba that is available for only 10 days in July in Chino City, with a sticky texture and a fluffy and elegant sweetness. The highest level of technology at the time was required, and it was a precious highest product that could be eaten for summer soil, so it was offered to the Shogun family as "hot cold bleaching soba".
Production has been interrupted since the Meiji era, but volunteers who were aiming to brand the chicken of Chino City have studied the manufacturing method over the years, relying on the old documents that remain in the local area. The area, the government, and the university have been recovered together, and the "Yatsugatake Soba Cutting Association", which consists of six soba shops, has been conveyed.

Every year in July, "cold blast soba" (upper / Katsuyama soba store), which is required in limited quantities only in the earth use, and new soba (lower / longevorous course) in 2018. "It's a great place to eat soba noodles that are comparable to eating new soba. It's very valuable to be able to eat such soba in summer," said the Yatsugatake Soba Cutting Association. In addition to Chino City, there are areas that provide cold bleaching soba, but it is only here that you can clog the "donation" because it boasts a given history.

Everyone at the "Yatsugatake Soba Cutting Association". From the left, Hideki Nozawa, the chairman Shinichi Miyasaka, Seiji Yano, and Naomi Tago of the "Chino Tourism Town Development Promotion Organization", which also performs PR activities for soba in Chino.

A local food of soba noodles that are rare in the country The Kita -Shiga Kogen "Sukagawa District" at an altitude of 700 to 1000m is a cool climate and is well drained, making it the best place for soba cultivation. There are two specialty soba noodles, "Sukagawa Soba", which uses Oya Mabokuchi (mountain burdock), and "Haya Soba" designated as Nagano Prefecture Intangible Folk Cultural Properties. "Haya Soba" is a rare buckwheat noodles that is a little hardened with a water -soluble buckwheat flour with the boiled shredded radish. In Nagano Prefecture, it is only in this area and Sakaemura Akiyama -go.

"Ama Kara Pin" is addictive Shimojo Village in Minami -Shinshu overlooking the central / Southern Alps and Inaya. Asagiri, which is boiled from the Tenryu River, nurtures flavorful soba. Indispensable for this soba is the condiment of the traditional vegetable pungent radish. After the subtle sweetness peculiar to radish, the vivid spiciness is drawn back, and the locals describe it as "Ama Karapin". You can enjoy the taste of "Ama Kara Pin" with soba.

Kita Shinano's "Phantom Soba" The Tomikura area of ​​Iiyama City, where the relaxed flow of the Chikuma River and the original landscape of Japan spread. The specialty here is Tomikura Soba, which removes only fiber like algae from the leaf of the mountain burdock, and uses it as a connection. The taste made with a lot of time and effort from the connection is called "phantom soba" with a unique scent of soba, and a unique throat and a "smooth" and "crisp" texture.

The source of Shinshu soba is here Iijima -cho, Minami -Shinshu, has a great view of the two Alps and has attracted attention as an ideal immigration spot. This town is the only cultivation of the original species of Shinshu soba (species to be scattered to remove seeds), including the Shinano Ichiichi, and the original species (original species). It is also a cultivation area. Such "Seeds Soba" is "Yajima Gen Soba". You can enjoy the taste that should be called the source of Shinshu soba.