Shizuoka's food cultureKnow

9300Soba noodles are said to have been introduced to Japan over 100 years ago. They are a food that is firmly rooted in Japanese culture, with examples such as moving soba noodles being distributed to neighbors as a greeting when moving, and toshikoshi soba noodles being eaten on New Year's Eve. Soba noodles are also grown all over Japan, and each has its own unique variety, production method, and cooking style, making them popular as local soba noodles. Shizuoka Prefecture, which has a rich food culture, naturally also has its own local soba noodles. One such soba that we will introduce today is the "Ashitaka Mountain Foothills Susono Soba." We went to the area to find out what kind of soba it is.

Susono City is located in the eastern part of Shizuoka Prefecture, at the southern foot of Mount Fuji.10It was the latter half of the month, just before the new buckwheat harvest. The vast buckwheat fields, with Mount Fuji in the background, were covered in beautiful white flowers. This area is at a high altitude, has a cool climate, and is home to well-drained volcanic soil, so it was once a popular place for growing grass for gardens and golf courses.

"However, in recent years, the number of grass growers has decreased, and the amount of abandoned farmland has increased. So, we wondered if we could grow a new crop to replace grass. We considered crops that looked good on the landscape and crops that were suitable for the foothills, where there are large temperature differences. As a result, buckwheat was selected as a candidate, and it has been growing ever since.23Cultivation began in 2013. When the white buckwheat flowers bloom, more and more people visit the area to take photos of the scenery with Mount Fuji in the background.

That's what I'm saying.JAWatanabe of Fujiizu said that one of the reasons he chose buckwheat was that it is easy to grow: there is no need to water or spray pesticides, and pollination to produce fruit can be left to honeybees.

"Even though it's not a time-consuming process, it was difficult when we first started growing it. At first, we sowed the seeds by hand, which resulted in uneven density and inconsistent quality. Now we mechanize the sowing and harvesting, which has stabilized the quality and yield while also increasing efficiency. Also, in places with poor drainage, the roots would quickly rot even after germination, so we worked to improve the soil by digging culverts, etc. As a result, we are now able to grow the crop in a way that is consistent with the current system.14of producers annually2000We are now able to produce buckwheat on an area of ​​100m," says Watanabe.

The biggest feature of Susono soba is that2Usually, "autumn soba" harvested in autumn is served as new soba, but "summer soba" harvested in summer from Susono soba is apparently very rare nationwide.

"Autumn soba is9Sow seeds from early May,11Summer buckwheat is harvested in the month of5Sowing begins in early January,7"The area planted for summer buckwheat is about half that of autumn buckwheat, but because there are fewer areas where it is grown, there is a high demand for it and it has a good reputation. Summer buckwheat can be harvested in Susono because it is at a high altitude and cool even in summer. The temperature drops significantly, especially at night, so it is less susceptible to damage from pests and weeds," says Takashima.

Before harvest, buckwheat seeds are green, but they gradually change color, and by the time it's time to harvest, the buckwheat flesh will swell slightly and the husk will turn dark brown.Once the hard shell is removed, the inside is white and turns to powder when touched.The flour is milled at a factory in the city. When milling Susono soba, not only are the husks removed, but the inner skin is also scraped off. This is said to give the soba a smooth texture.

Susono soba is available year-round.10~12Tons are produced, of which approximately8TonsJAIt is served at Goryuan, a soba restaurant directly managed by Fuji Izu. The restaurant is named after the nearby tourist spot, Goryu Falls, and offers a beautiful view of Mount Fuji outside the window.

"Goryuan is Heisei25It opened in 2013. The aim was to promote the sixth industry by offering the harvested buckwheat at the directly managed store.8Wheat flour2We hand-make Nihachi soba noodles in-house and serve freshly made soba. In addition to Zaru soba and Kake soba, we also offer Tenzaru soba and seasonal limited-time menus, and we try to use local ingredients as much as possible.100We offer more than just food, but we also have many local regulars who come as well as tourists," says Watanabe.

In addition, the letters used on the store sign, the background design of the flags, and the elegant seal of Goryuan were all commissioned to be created by local high school students.

This is the limited time "Akisai Ten Zaru Soba (1500It is served with locally grown mushroom and vegetable tempura (shiitake, shimeji, enoki, maitake, chrysanthemum, and shrimp). The soba noodles are firm and fragrant. They are also refreshing and delicious.

Susono soba is available at Goryuan andJAAt direct sales outlets,5It is also sold as dried buckwheat noodles, so you can enjoy the taste at home.It is also sold as buckwheat flour, so you can make your own soba noodles.

Susono soba has become a new specialty of Susono City. Be sure to visit Goryuan and enjoy its flavor.