Shinshu is the old name for the area that is now Nagano. The high altitude and mountainous terrain of the Shinshu area is not suitable for cultivating rice but is good for soba buckwheat. Many generations have passed down the traditional soba culture in this region. Handmade soba takes skill and a considerable amount of time to make so it was served at ceremonial and formal occasions. In Nagano there are lectures teaching the technique of making soba so that the tradition is passed down. Travelers come to Nagano to eat soba and can experience making soba by hand, an important part of the rural village culture.
The aroma of handmade soba and the texture of the buckwheat noodles is irresistible. An essential part of eating soba is the umami-rich tsuyu sauce. The diner first enjoys the aroma and texture of the soba noodles that is finished with the aftertaste of umami.RECIPE_HEADEND