新潟県·郷土料理
Hegi Soba
Soba noodles beautifully folded in waves, served one bite at a time in a wooden container called a 'hegi.' When slurped with chopsticks, you experience a smooth texture followed by a satisfying, bouncy firmness. The cold, crisp texture is truly irresistible. Hegi Soba is a local specialty passed down through Uonuma and Tokamachi. The secret to its silky mouthfeel and firm bite lies in the use of funori (a type of seaweed) as a binder. It is said that this practice originated from using funori—which was traditionally used for stretching weft threads in this textile-rich region—in the making of soba. The 'taguri' presentation, where noodles are rolled into bite-sized portions, is a joy to behold. It is a dish with a smooth texture, nurtured by a rich culture of weaving.
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