A generic term for soba noodles produced in Nagano
Soba noodles are produced by mixing soba (buckwheat) and regular flour, adding water, mixing, kneading, rolling and cutting. As a general rule, only noodles containing 40% or more soba flour can carry the Shinshu name. The Shinshu region has long been known for its soba, which grows well in the high, cool climate. Soba festivals are still held all over Nagano prefecture, with the Matsumoto Soba Festival attracting a total of 150,000 people over three days.