長野県·郷土料理
Shinshu Soba
With a single slurp, the aroma of buckwheat gently wafts up. Dipping the chilled noodles into the dipping sauce and pulling them in—this is an aromatic bowl nurtured by the water and climate of Shinshu. It is said that buckwheat was introduced during the Nara period, and one theory suggests that the ascetic practitioner En no Gyoja taught the cultivation and preparation methods in Ina. As they are known as 'Kirishita Soba' (fog-grown soba), buckwheat—which grows well even in the thin soil of high-altitude, misty regions—has supported life in Shinshu where rice cultivation is difficult. It is believed that 'Sobakiri' became widespread around the beginning of the Edo period. Among them, Togakushi Soba gained fame as a favorite among pilgrims visiting the Togakushi Shrine. Togakushi, Kaida, Ina—each region of Shinshu Soba shines with its own unique character. It is a prideful flavor, refined by these mountainous lands.
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