Noodles "Soba" which have been loved by Japanese since Edo period. As it has a long history, its types are very abundant. "Fujiki", "Fujiha", "Shoshina", "Hegi soba" ... in "10 percent". Every name has been heard once. But, surprisingly, there may be few people who know the difference in taste?

This time, we introduce such <soba type>. Besides the famous buckwheat noodles, I also examined buckwheat noodles that are called "the taste of vision" in the amazing visual & production method. Well, your favorite side is ...?

If you are looking for delicious buckwheat noodles, the first thing you want to know is the kind such as "ten percent" or "two eights". These numbers represent the ratio of buckwheat flour to flour.

"Seven percent" buckwheat noodles are made of buckwheat flour with 100 percent buckwheat flour. The general reading is "じ ゅ う". When you beat buckwheat noodles, add only a small amount of water without using flour as a binder. Therefore, varieties and production areas of buckwheat flour, how to make flour and the craftsman's arms are essential!

熟練した職人が打つ十割そばは、麺の表面にそば粉のざらりとした粒子が感じられ、ちぎれやすい麺を口に含むと、そばの香りが口中に……！そばならではの食感・香りを堪能したいなら、十割そばを選べば間違いナシといえるかも！

It is called "raw flour dumpling (Kokouchi)" to use only buckwheat flour to make noodles like the buckwheat noodles. Similarly, ten percent buckwheat noodles are also referred to as "raw buckwheat noodles". However, in fact, just because "Soba" is written on a signboard, goodwill, etc. of a soba shop, it is not always the case that they offer ten percent soba .... If you want to eat buckwheat noodles only, it would be better to mark the "ten percent" display.

Also, the color is dark, so it does not mean that it is about ten percent. The difference in the color of noodles lies in the difference in buckwheat flour. The buckwheat fruit is encased in a dark crust (soba pattern), and the state with this is called "gen-soba". It is the same as brown rice for white rice. And there is a pale green thin skin inside the outer coat, and a whitish endosperm inside further. The color of the noodles is determined by which part of the flour is to be refined.

On the other hand, noodles made with buckwheat flour = 2: 8 for buckwheat flour. By using wheat flour as a bridge, Kosi is created in the noodles, and it is a pleasant treat! As we use 80% of buckwheat flour, the smell is excellent. For those who seek a sleek feel, it may be more appropriate to use buckwheat noodles than easy-breaking buckying buckwheat noodles.

十割・二八はおいしいそばの代名詞とされていますが、「九割」や二八よりそば粉の少ない麺もあります。そうそう、そばは小麦粉以外のチョット意外な食材をつなぎに使うことも！それは追ってご紹介しましょう。

I often hear names such as "Shoshina" and "Yabu". These are the line of buckwheat noodle shops. "Samurai", "Shoshina", and "Sanba" are also the names of shops that operated in Edo, and people are called, "Edo three major soba", "Edo soba three families"! Even now, stores that have been divided into goodwill are posting their names on billboards.

At the end of the Tokugawa period,Tokyo・ The “Kotoya” that was in Sendagi is the originator. Because the store was surrounded by firewood, it was said that it was known by the nickname of "Soba". Currently, "Nagiki Soba Noodles" etc. are famous for their names, with "Kandayabu Soba" in the picture as the head.

藪系統の麺は淡緑色。これは、そばの実外皮の甘皮を適度に挽き込んだ粉を使うため。同様につくられた麺は、薮系統の店のものでなくとも、藪そばと呼ばれることがあるようです。特筆すべきは、香ばしい味わい！後出の「更科」に比べて庶民的な味なので、粋な江戸っ子の味を求めるなら、藪そばを選んでみては？

It is said that "Sanba", which is known for "Toranomon Osakaya Sanda" etc., was originally not a shop name but a popular name. When it was Osaka Castle, it was a store that was near a sand stocking place. I moved to Edo in the middle of the Edo period. The photo shows a shop of sandbanks that operates from the Edo periodMinami-SenjuIt's a sandbox.

現代の大阪に砂場系統のそば店はないそうですが、江戸前そばの起源の１つが関西にあったとは……。驚きですね。

"Sarashina" is a soba restaurant with roots in Shinshu Shinshu-gun. Funiya from the Shinshu-Hoori Seimonmon was so good at making buckwheat so that he could move from a lord to a soba restaurant. In the late Edo period, “Shinshu-Sorshina Soba-sho Fuuya Taibei” was opened in Azabu Nagasaka-cho in Edo. Even now, the founder's direct line "Souhon-Shonya Sarashina Horii" is gaining popularity.

It can be said that the white noodles called "Shoshina soba" have made the Shoshin family famous. When I grind the buckwheat fruit, I use the precious "most flour" which collected only the endosperm that comes out first. Noodles also naturally become white because colored sweet potato is not mixed.

食べてみると、そばの香りは控えめですが、ほのかな甘みが。細くしなやかな麺のため、のど越しなめらか。更科そばの別名が、「御前そば」「御膳そば」であることにも納得の品のいい味わいです。

"Country buckwheat noodles" is in the game of white and delicate Soshina buckwheat noodles. This is not a store system, but refers to "Soba made in the country". Therefore, how to mix, mix and cut powder is diverse. The trend seems to be darker and thicker noodles.

都心でも田舎そばの提供店は多々あるので、野趣あふれる味わいをお望みなら探してみてくださいね。

We introduced Edo Sandai Soba, but do you know anything about Japan's "Senior Soba"? The answer is "Wankosoba" in Iwate Prefecture, "Togakushi soba" in Nagano Prefecture, "Izumo Soba" in Shimane Prefecture! They all feature noodles and eating habits, and teach that various soba cultures have taken root in various parts of Japan.

In addition, I will introduce a little bit, "Hegi-soba", which originated in the Uonuma region of Niigata Prefecture, is a strong buckwheat noodle using seaweed funori as a link. The name of "Hegi" is "Katagi" (Hegi, plate-like container), because it is served in bites with "hand-rolling" (or hand waving). Because wasabi was not obtained here, it is also unique to eat with mustard.

In Otoeipu village in Nakagawa-gun, Hokkaido, there was a side of such dark (!). This noodle, called "Otoneikofu soba", is made by a noodle shop in the same village that has lasted for over 80 years.

外皮の甘皮もしっかり挽き込んだ黒い麺でありつつも、ぼそぼそ感がなく、コシは強め。もちろん、そばの香りも超濃厚！どんなトッピングを加えても、その風味が消えることがないほど濃厚な味とか。郷土料理ではないものの、マニアに話題（?!）のダークなそば、一度は味わいたいものです。

It can be said that the source of soba near that place is Shinshu, a famous local producing area of buckwheat noodles (see the article here). "Edo Soba, a famous soba that is loved in various places in the present ... .... All bucks go to Shinshu !?") The name "Shinshu Soba" should have been heard by many people .
"Shinshu soba" is a generic term for soba made in Nagano Prefecture. In other words, "Togakushi soba" introduced earlier is also one of Shinshu soba. In one word, "Shinshu soba", there are many different types.

Some of the rare noodles used to connect wild vegetables. "Tomikura Soba" in the Toikura district of Iiyama City uses a mountain burdock (Oyamabokuchi), and seems to produce a texture that is Shikoshiko. Because it takes time to feed the fiber of Oyama Bokuchi leaves and to dry the dough, Tomikura soba is very valuable! Furthermore, because it is made in the deepest part of Shinshu, which is deep in snow, it is called “a soba by a phantom”.

ShinanomachiKashiwaIn Hara, the technique was up to the side designated as the selective intangible folk cultural property of the prefecture! The name is "frozen soba." Depending on the area, it is also called "Soba".

つくり方は、茹でた麺を一口大に丸めてざるに並べ、厳寒期に野外で一晩凍結。その後、乾燥・凍結を繰り返しながら、1ヶ月以上かけてフリーズドライ化させるそう。囲炉裏の鍋につくった汁ものに、凍りそばを入れた「とうじかご」（小さなざる）を浸し、汁で戻すのが伝統的な食し方とか。“凍み”といえば、豆腐（高野豆腐）やこんにゃくですが、そばにもあったとは。選択無形民俗文化財の味、気になります……！

Fragrant blackish noodles, white noodles with good sweetness, and noodles using seaweed and wild vegetables of individuality for texture and taste. Are you looking for your favorite side? Next holiday, soba noodles in the house ... but it is good, but even if you try visiting Shinshu by train somewhere. It is fun to try to find a delicious soba restaurant at the usual station.

When going out for soba, by all means, JR East ＜ekinaka＞ so" acureTry to find a vending machine. Every year, this season,acure""【Tea】Shinsyu soba cha"The bottles are lined up! The 280ml bottle, perfect for carrying around, has a rattan-like design reminiscent of the soba store's goodwill. When you open the cap and put it in your mouth, the fragrant aroma of the buckwheat will spread softly.

This aroma height is due to the addition of tartan soba fruits to common soba fruits used for noodles. Both use only Shinshu's ingredients and blend in an exquisite blend ("【Tea】Shinsyu soba cha, The secret of deliciousnessHereIn the article of! )).

In fact, this buckwheat tea is particularly popular in Honba and Shinshu (The data show '【Tea】Shinsyu soba cha'' Popularity). The taste (?!) Recognized by people of Shinshu people & people who gather in Shinshu【Tea】Shinsyu soba cha", When going out for soba, of course, is also recommended for those who want to enjoy the aroma of soba more casually!

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