🍱 Tsuke Kenchin

Soba (buckwheat) has been widely cultivated in Ibaraki Prefecture since the Edo period (1603 - 1868) due to the large temperature difference between morning and evening and the large amount of sloping land with good drainage. Even today, the region has one of the largest harvests after Hokkaido, Nagano and Tochigi prefectures, and is also known as a soba production area in the Kanto region. In 1978, Ibaraki Prefecture began breeding soba varieties to create "Hitachi Aki Soba," which is a high-quality brand name in terms of both taste and aroma. Its aroma has gained such a reputation that it is used at some of the best soba restaurants in the Tokyo area, and has many fans outside of the prefecture as well. In Ibaraki Prefecture, where root vegetables are plentiful, "Kenchin Jiru" is often made, and it has become customary to eat "Kenchin Jiru" with soba noodles. It is said that “Tsuke Kenchin” (dipping soba noodles into Kenchin Jiru) was already being eaten in the late Edo period. The custom of eating soba noodles by “Tsuke Kenchin” at the New Year of the old calendar (on February 3, today's Setsubun) is said to have spread from the Mito domain. Even today, it is still eaten throughout Ibaraki Prefecture, especially in the northern part, and is a local cuisine with deep roots in the region.