These buckwheat-flour noodles are one of Japan’s most characteristic foods, ranking alongside sushi and tempura. Soba dishes usually come with a dipping sauce flavored with fish stock (dashi) and containing scallions and wasabi. Most connoisseurs still follow the custom of slurping their noodles down noisily. Feel free to make some noise yourself.
Pristine water is said to be essential in making really good soba. Because the Minakami area gets abundant pure water from the runoff from mountain snow, it’s no surprise that its residents enjoy great soba. Kadoya, a soba shop that has been operating for 250 years, is well known for its handmade soba, made with mountain spring water.
To try making soba yourself, visit the Daigenta Workshop in the Yuzawa area. A popular spot for soba lovers of all ages, you will find it another source of fond Yuzawa memories.
Where:6399-1 Tsuchitaru, Yuzawa-machi, Minamiuonuma-gun, Niigata
Experience course:Soba-making experience,Sasa-dango experience,and more.
Web:http://daigenta-kobo.jp/ (in Japanese)