収穫の最盛期を迎える7月(予定)に
おこなわれる「松代あんず狩りとあんず
加工体験」より、
あんず狩りの様子
Togakushi and Soba noodles have an inseparable historical bond. Togakushi, situated in Northwestern Nagano city, used to be very popular for those who worship the mountain and also a Mecca for Shu-gen-ja or buddhist priests who trained themselves by enduring ascetic practices by not eating any grain. Soba played a very significant role to support them nutritiously because it didn't need heat to cook. Just water and kneading would do.
What's so different between Togakushi soba noodle and others? Well, it's our specialty, called "Botchi-mori", to put soba noodles on a bamboo woven plate in bite-size chunks like a horseshoe shape. It's woven with a local bamboo called Ne-magarida-ke, which literally means a bamboo with twisted roots. Its fresh and elastic texture can only be made from the natural water of Togakushi.
It was the day after Mr. Yukiyoshi Yokokawa, the owner of "Ni-oh-mon-ya" Togakushi soba restaurant, was born in 1963 that a new motorway called the "Bird Line" was built between Nagano city and Togakushi. Then, a ski resort opened so that more and more tourists could visit Togakushi throughout the year. In the mid-60s, his mother and her friends opened "Ni-oh-mon-ya", but there were few soba restaurants.
Every autumn, Mr. Yokokawa plays an important role in the "Togakushi Soba Noodle Festival Committee" as the chairperson. He's anticipating loads of Togakushi soba lovers this year also. His challenge will be what moves he should make for visitors to enjoy eating soba as well as its tradition and history.