Hospitality of traditional taste in Izushi

Established by my grandfather Shotaro Kawahara, the late proprietor of the restaurant in 1966, Shotaro liked buckwheat noodles so much it led him to make his own buckwheat noodles to eat during his farming days. At that time, there were only 2 buckwheat noodle restaurants open for the season of shin soba (noodles made from new buckwheat berry crops) in winter. However, the restaurants for buckwheat noodle restaurants increased to the point they are enjoyed throughout the year. The area became a town of buckwheat noodles currently consisting of 49 restaurants.

We used carefully selected homegrown buckwheat flour.
■Mizumawashi (Add the water to the flour)
We give moisture equally all over the flour, adding water quickly with rhythmical movement
■Nerikomi (kneading)
Knead using all your strength and finish into a slightly hard dough. It’s finished when the dough holds together and gets smooth.
■Marudashi (Shaping the dough into a round shape)
Push the dough into a round shape using a rolling pin to easily shape a perfect circle when rolling out the dough.
■Nobashi (Rolling out the dough)
Roll out the dough into a round shape equally using a long rolling pin.
■Tatami (Folding the dough)
Fold the rolled out dough with a rolling pin slightly narrower than the buckwheat noodle-cutting knife.
■Kiri (Slicing the soba)
Use tegoma or komaita (cutting guide board) and slice at the right angles of the dough.

From long ago, buckwheat has been passed down as the last resort food for poor farmers. There are many folk tales based on buckwheat and most of them deeply relate to the life of farmers and emotions have often been described through it.

The red straw of buckwheat has been compared to the color of blood and the triangle seed has been compared to tears of sorrow.
The fantastic small flower has brought small amounts of joy while leaving many sad anecdotes. The famous places of buckwheat continue today in poor places, with villages such as Shinshu, Morioka and Izumo passing through generations while it maintains its deep connection to life in these places. “Izushi soba” is no exception, as the water of Izushi that supports buckwheat is also believed to be another reason for buckwheat’s delicious taste. It can be made because of the blessed water in the village of Izushi and buckwheat flour. It is exquisite with the light, simple and refined taste that cannot be found in other buckwheat noodles.