京都府·郷土料理
Nishin Soba
The sweet and savory simmered herring melts beautifully into the piping hot broth. As the fat and umami dissolve into the soup, every slurp of the noodles becomes deeply delicious. It is said that the dish was created in 1882 by Yosokichi Matsuno, the second generation owner of 'Matsuba,' a soba shop located just west of the Minamiza Theatre. In Kyoto, which is far from the sea, fresh fish was a precious commodity. Therefore, people relied on dried herring (migaki nishin), which could be preserved, as an important source of protein. Through much trial and error, the creator sought a way to pair this ingredient with soba—and the resulting dish eventually spread its fame throughout the city. A true taste of Kyoto, often chosen for New Year's Eve soba. It is a dish filled with the wisdom of a city without a sea.
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