The roots of "soba culture" are in Shinshu! ? Shinshu Soba History Exploration

A buckwheat field spreading Mt. Togakushi in the background. It is said that Togakushi soba, which is one of Japan's three largest soba, has spread from the monks on the mountain shogunado who visited Reiyukado Kuriyama.

Nagano Prefecture is a leading buckwheat that represents the whole country, as it is Shinshu. Its history dates back to the Nara period. During the current visit to the current Ina City, the role of Kakuno, who is said to have spread a mountain class trend nationwide, conveyed the buckwheat noodles and how to grow it. However, there is a theory that the beginning of soba cultivation in Nagano Prefecture. According to the next Nihonki, in 722, buckwheat cultivation was encouraged as a salvation crop. In the Kamakura period, when the stone uusu was transmitted from China, the variations in eating expanded.

A state of threshing nearby at "Motoyama Soba no Sato". We are particular about local raw materials, and use homemade buckwheat flour made from varieties called "Shinano Ichi" cultivated in nearby fields.

Soba cut location Motoyama Sato Corporate Association
Mr. Isao Ochiai

At present, it is often eaten as noodles, but in the old days, it was eaten in porridge as it was, grilled, grinded, buckwheat, and baked soba. Although there are various theories, the theory is that "buckwheat cut", which is kneaded to knead the fabric, spreads thinly and evenly, and cut into the shape of the noodles with a kitchen knife, is born around Kiso, Nagano Prefecture, and is said to have spread nationwide. In the renovation record of one of Kiso Sandaji Temple, one of Kiso Sandaji Temple in Okuwa Village, Nagano Prefecture, the statement of "Souhakiri Kinaga" in 1574 was described in 1574. This is the oldest record in Japan about buckwheat cuts. In addition, the "Selection of Customs", published in 1706 by Hoshoku Morikawa, a student of Basho Matsuo, remains that "soba cuts, you can get out of Shinano Kuni Motoyama -juku, and you will be able to do it in the nations." It is said that buckwheat cut from Kisoji's post town, Motoyama -juku. The lord is often staying at Motoyama -juku, and there is also a record that "I have been soba to the hare."

The birthplace of the buckwheat noodles, Motoyama Soba Sato Corporate Association President Isao Ochiai

Motoyama -juku has been eaten as a “Halle Day Food” with the taste of each home, such as putting eggs and yams in the connection.
However, with the times, the number of families hitting soba at home has gradually decreased.

"In 1991, volunteers gathered that we could not break the history and culture of Motoyama -juku, and in order to convey the skills and tastes of buckwheat strikes transmitted to each family in the region, and to promote regional regions. It was the chairman of the union who was the chairman of the union, established the "Honzan Handsome Soba Promotion Association" and founded the "Soba Cutting Honzan Soba Sato Corporate Association" in 1994.

In "Motoyama Soba no Sato", about 15 buckwheat craftsmen are enrolled, mainly local women.

In addition, when hitting buckwheat, it is common to put it on to make it square in order to make the length when cut, but it will be rounded in Motoyama to faithfully reproduce the old -fashioned manufacturing method. It is also characteristic that it is cut while holding it by hand.

"Takato soba" is eaten with grated soup and grilled miso. Currently you can enjoy it at 11 stores in the city.

Ina Soba Promotion Association, the birthplace of Shinshu soba
Susumu Iijima

Nagano Prefecture is far from the sea. In the past, it was difficult to obtain soup (dashi) ingredients such as bonito and kelp, which are indispensable for buckwheat soup. "Karotsuyu soba" was eaten. When Ieyasu Tokugawa visited Takato in 1582, it was reported that the dishes written in "Clear Standards" by Toshimasa Shimamura said that they served for grated radish.

Ina City is located in the southern part of Nagano Prefecture. In the spring, many tourists visit in search of cherry blossoms in the Takato Castle Ruins Park.

Ina City has a Takato Castle Ruins Park, which is also called the "world's first cherry blossom". In this area, which is working on regional promotion, which is called "Shinshu Soba's birthplace," it was eaten by the so -called pickled juice that melted miso baked in the hearth from the Warring States period. It is said that the food culture has been stubborn in each family.

In the Edo period, he flourished as a castle town of the Takato Domain, and was born as the fourth son of the Edo Shogunate 2nd General Hidetada Tokugawa (Young name: Komatsu), and is entrusted to the first Takato feudal lord Masamitsu Hoshina. It was raised.

Takan soba eaten with grilled miso and spicy radish

However, until about 20 years ago, there was only one shop in Ina City that provided handmade soba.
Because there was a word in this area, "If you can't get the buckwheat, you can't get married," so buckwheat was naturally eaten at home, and it was difficult to make a business for eating out.

Nevertheless, Takato in Ina City is visited by as many as 30,000 to 400,000 tourists during the cherry blossom season. Many people heard that they wanted to eat soba after visiting this area.

"Aizu has a high -soba soba named after what was passed on from the high distance, but why can't you eat it, why can't you eat it?" The desire of the local food and beverage industry, "I want to provide handmade soba", is in line with the ideas of agricultural cooperatives and administration, which wants to recommend soba as a transfer encouragement crop, and the taste and culture of the soba that has been taken over in each household. Susumu Iijima, the chairman, was the chairman of the Former Promotion Association, "Shinshu Soba's birthplace."

Irino valley native species featuring a very strong flavor and a fragrant fragrance like nuts

As a further hand, the Ina Soba Promotion Association has been working on a project to revive the native species of "Irunokani Nikai".

"I have been told by a local elderly that" old soba was small and had a strong taste, ". In the Noya area, it turned out that the native species were eaten in the old days, and this native species would have been eaten, and the taste of the ultimate high soba would have been eaten. Identa was raising the desire to be able to reproduce it, "said Iijima.

This "Irino Valley Resurrection Revival Dream Project" started with a slight 20g species left in the vegetable fruit tree test site in the prefecture. It is said that only six tablets germinated in the first year. After repeated cultivation and harvesting, last year it grew up to about 2,400 kilometers, and you can enjoy the taste at 9 stores in the city.

Popular product of Darai Kita Makiri Co., Ltd. We will develop products that meet the needs of customers.

Dararikita Makiri Co., Ltd.
Yutaka Kida, Yoshiki Yamauchi

The buckwheat buckwheat is fragrant, flavorful, and you can enjoy your throat, but you can not save it. Therefore, "Dry (Ho) Soba" was developed in consideration of preservation so that you can enjoy the buckwheat anytime. In the Meiji era, it is said that it was said that Mr. Mitsuyoshi Shioiri, a soba restaurant in Nagano City, dried raw soba and commercialized it, and dried soba production in various parts of the prefecture has been thriving. Even now, Nagano Prefecture boasts the overwhelming No. 1 share. A full -fledged dried soba, which can taste the throat and flavor that is as good as raw noodles, is also born. In addition, the needs are made for 10 % soba, which was said to be difficult with dry noodles because of the progress of technology and the trial and error of craftsmen, and products that can enjoy soba hot water without salt. The dried soba along the along is produced. In addition to Zaru soba and kake soba, fried with oil can be enjoyed as a snack of sake, and it is also the charm of dried soba that you can eat different from raw soba.

The state of last year's "Shinshu Soba Goods Review"

The buckwheat buckwheat has a high fragrance and can be enjoyed through the throat, but there is also one side that it can not be stored.
Therefore, "dried soba" was developed for highly preserved ones.

In the Meiji era, it is said that Mr. Mitsuyoshi Shioiri, a soba store in Nagano City, dried raw soba and commercialized it.
After that, dried soba became made in various parts of the prefecture, and Nagano Prefecture still boasts the overwhelming share.

In Nagano Prefecture, the "Shinshu Soba Goods Association" is held every year with the aim of improving the quality and technology of Shinshu soba, and noodle -making companies in Nagano Prefecture are working hard to create products while working hard together with each other. I am.
People who were said to be difficult with dry noodles because of the progress of technology and the trial and error of craftsmen, such as the fact that dry noodles were difficult, such as 10 % soba and products that can enjoy soba hot water without salt. The dried soba according to the needs is also created.

Mr. Yoshiki Yamauchi (left), President and CEO (left), President and CEO of Kida Kida Makiri Co., Ltd. (left), Yoshiki Yamauchi (right).

While consuming noodles in home, such as udon and hillamugi, is increasing in recent health consciousness, it is said that buckwheat is growing.
When I asked Mr. Yamauchi, the factory manager, I asked Mr. Yamauchi, and the boiled soba was served on a plate with tomatoes, cucumber, and kai, etc. It is delicious. It is recommended as a snack for sake and is recommended as a snack for sake, and the dry soba, which can enjoy various flavors, is a versatile ingredient.