🍜 Teuchi soba

Soba is a typical local cuisine, so much so that Nagano Prefecture is known for its "Shinshu soba" (buckwheat noodles). Soba has been cultivated as an agricultural product in highland areas where the cool climate makes it difficult to grow rice and wheat. In high altitude areas around 700m above sea level, where morning mist hangs in the air, delicious soba is produced because the mist gently protects the buckwheat, which is vulnerable to frost. The area is also famous as the birthplace of "soba-kiri" (thin noodle-like buckwheat noodles), and is dotted with many soba specialty and specialty areas such as "Togakushi-soba" and "Kaida-soba. Togakushi soba, also known as "frost buckwheat soba," has a delicious flavor and is made with cold water. The traditional buckwheat noodle making method of "single stick" and "round stretching" is used, and the small portions are called "Bocchi-zakari". Wasabi, an essential condiment for soba, is produced in Azumino City, which accounts for more than 90% of the prefecture's production, making it the largest producer of wasabi in Japan. Wasabi, grown in melted snow water from the Northern Alps, is characterized by its smooth texture and mild richness, which not only makes it spicy but also enhances the sweetness of soba.