Soba
Soba, which is Japanese traditional noodles made from buckwheat flour, is a representative local dish of Nagano Prefecture. Because the cool climate of the highlands, where rice and wheat are difficult to grow, is ideal to cultivate Soba. In the cool, frost-sensitive highlands around 700 meters above sea level, the mist gently protects soba and makes soba delicious.
In addition, they produce over 90% of wasabi, an essential condiment for soba in Nagano prefecture. Characteristically, Wasabi grown with meltwater from the Northern Alps has a smooth texture and mellow richness. Not only is it spicy, it also brings out the sweetness of the soba.
Commonly, we eat soba noodles by dipping them in cold soba soup with green onions and wasabi. But it is also served in hot broth.
Gohei Mochi
Gohei mochi is a traditional Japanese regional food. It consists of charcoal-grilled rice dumplings smeared with a special sauce made with walnuts and sesame seeds. Its simple yet rich flavor is said to date back to the Edo period (17-19th century).
Originating in the area centered around Nagano Prefecture, Gohei mochi has developed as a portable and preservable food made with rice, not only for travelers, but also for farmers and woodworkers to get enough nutrients during their work.
Interestingly, it has evolved in its own unique way in each region and played an important role in the food culture of people living in mountainous regions.
With such a historical background, Gohei mochi has transcended the ages and remains beloved by many people today.
Soba
