The soba culture peculiar to Nagano-ken


Buckwheat flour is dissolved in water and it's stirred in the Japanese radish cutting into fine strips boiled rather hard. Because it can be made a thing seen as the soba limit and a short time when it's larger in the quantity of Japanese radish than buckwheat flour, I say "sou soba". Only Sukagawa where the one which is being made in the Nagano prefecture is Sakae-mura and Yamanouchi-machi. It isn't also seen out the prefecture.

Information provided by : Nagano-ken Agricultural Policy Planning Department The agricultural policy department

Local cuisine