Soba – Japanese Buckwheat Noodles

A Local Soba Culture

Nakatsugawa has a long tradition of soba (buckwheat noodles), passed down through the region’s natural and cultural history. The best time to visit is from summer to early autumn. In September, a festival is held at one of the largest soba fields in the prefecture, where white soba flowers bloom and visitors can enjoy the fresh aroma of newly harvested soba.

Mountains and Water Make Delicious Soba

Located at the foot of the Kiso Mountains, Nakatsugawa has cool nights, warm days, and clean water—perfect conditions for growing tasty soba. Along the old Nakasendo highway, many local restaurants serve fresh soba, and some places offer hands-on soba-making experiences. The combination of local ingredients and skilled craftsmanship creates flavors unique to this region.

Finish with Soba-Yu

After eating, it is traditional to drink soba-yu, the hot water used to boil the noodles, mixed with dipping sauce. This is a warm and memorable way to finish your meal. Nakatsugawa soba offers a true taste of Japanese food culture, where nature and daily life come together.

Getting There

Teuchi Soba MASA in Nakatsugawa-juku.
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