TOKYO HEGI-SOBA

TAKUMI

"HEGI-SOBA" (heh-ghee so-bah) is one of the most traditional and famous dishes in the regions of Ojiya and Tokamachi in the prefecture of Niigata.

What makes hegi-soba so special and unique is that funori (seaweed), a product from the ocean, is added to the soba flour even though the area of origln is located in the midst of the mountains.

In the Ojiya and Tokamachi areas, the wheat that is needed to be mixed with soba flour was not grown, so instead of wheat,the people of this area substituted local vegetables such as burdock in the making of soba noodles.

ln addition, Ojiya and Tokamachi were renowned for their traditional textiles. Funori (the same seaweed) was applied in the finishing process of the production of local textiles, and at one point, funori also began being mixed with soba flour. Eventually, funori took the place of burdock. this is how hegi-soba was born.

Since hegi-soba has funori in it, the texture is a bit more slippery compared to normal soba. Many enjoy hegi-soba for this special texture. Also, funori which contains plenty of minerals when combined with the already nutritious soba makes hegi-soba an ideal healthy meal.

So, what does hegi refer to? Hegi is the wooden bowl in which hegi-soba is served. Hegi-soba is always aesthetically pleasing and beautifully plated to mimic the ripples of the spring ocean. Each roll is created by hand. Hence, often hegi-soba is called hand-arranged soba or hand-reeled soba.

We hope you will enjoy the beauty of hegi-soba as you eat your meal.