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.

Haya-soba

Nagano

The soba culture peculiar to Nagano-ken

Haya-soba

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

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