Takato Buckwheat/Misawaya

Misaki Naka

Feb 6, 2018

A familiar dish in most Japanese restaurants is good, cold soba noodles with a light soy sauce-based dipping sauce. But, did you know that in the olden days of Japan, soba was actually paired with grated spicy daikon radish and grilled miso? That’s what locals in the Aizu region call Takato soba.

Eating Takato soba itself is an experience that deserves a spot in your travel album. Instead of chopsticks, your utensil of choice would be a long Japanese scallion, that curves into a slight “J” shape. I kid you not: it feels like you’re eating a quirky dish right out of a Ghibli Studios movie (it’s my favorite part about this experience!).

So if you want to try it for yourself (please do), the best place to go is a restaurant called Misawaya that’s located in Ouchijuku – a major tourist hotspot in the Aizu region that's 20 minutes by car from Yunoue-Onsen Station on the Aizu Tetsudo Aizu Line. You’ll be slurping up soba with giant scallion in hand, and savoring every minute of it!

昔のそばは、辛み大根のおろし汁と焼き味噌で食べるのが主流でしたが、醤油や鰹節などの普及によって醤油だれに代わりました。高遠そばは現在、醤油や鰹節を使った食べ方もあるが昔ながらの高遠そばもあります。特に、会津地方の観光名所、大内宿の三澤屋では、かつおぶしをかけたそばに大根おろしを入れた汁につけ、箸の代わりに長ネギで食べる高遠そば(1080円)があります。そばと一緒にネギも食べ進めていきます。お店の方に声をかけると箸もつけてもらえますが、長ネギでそばを食べるのはなかなか出来ない体験なので挑戦してみてください。

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