Excellent source of nutrition with chlorella green algae added in the noodles
Kushiro no Soba
In Kushiro, people have traditionally eaten soba buckwheat noodles since the Meiji era. The noodles are uniquely green because of the added chlorella. The locals enjoy having these noodles especially in summer for its refreshing appearance. Across the city, there are many restaurants that descended from Chikuro-en, a long-established soba restaurant since 1874, and the people of Kushiro have their own favourite one that they frequently visit.