The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Kate-soba

Tochigi

The side changed in summer and winter from spring

Kate-soba

Winter was Japanese radish for the near increase, and there were "Japanese radish soba" and a custom that I take "leek soba" by leek in spring-summer and eat. I increase in the flavor of the soba and am eaten well by adding these. The area where Japanese radish soba is eaten in New Year's Eve.

Recipi of cuisin

for ４ persons

[ Japanese radish soba ]

  • soba350g
  • Japanese radish200〜300g

[ Japanese leek ]

  • soba350g
  • Japanese leek120g
1.
I'll cut Japanese radish into about 10 cm of length, peel skin and take a like Sen projection line. (Or it's cut into thin strips.)
* Japanese leek soba
Buckwheat and leek are put in enough hot water and it's boiled in 2-3 minute same. I make it cold and give it to a basket for water. (Completion)
2.
*Japanese radish soba
Hot water is boiled much, Japanese radish is put in first, and, 2-3 minutes, it's boiled and buckwheat flour is put in during it, with Japanese radish, 2-3 minutes, it's boiled, and makes it cold and gives it to a basket for water.

Information provided by : "A dish of the hometown I'd like to hand down to a child and my grandchild and, TOCHIGI" issue Tochigi-ken agriculture person conversazione

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