Hegisoba

Hegisoba is a local Niigata buckwheat noodle bound with a seaweed called funori. Its hallmark is the way it is folded into bite sized coils and arranged beautifully on a wooden tray called a hegi. It is beloved above all in Ojiya and Tokamachi.

Highlights

The greatest appeal is the smooth yet firm bite and silky throat feel created by kneading in the seaweed. Each coil, called teguri, looks cool and elegant and is simply dipped into the broth. Many shops serve it with mustard instead of wasabi, offering a truly local way to eat.

Enjoying the Seasons

In summer, enjoy it chilled to appreciate the throat feel, and in winter a warm bowl of broth soba helps warm the body. Locally it is an essential dish at celebrations and gatherings, appearing on tables throughout the year.

Access and Basic Information

Tokamachi and Ojiya are easily reached via the Joetsu Line or Hokuhoku Line. Long established soba shops are scattered about, and it is pleasant to stroll the townscape that once thrived on textile weaving.

A Quick Tip

Try the first bite with nothing added to check the aroma of the buckwheat. Dip in just a little broth so you can savor the distinctive throat feel that the seaweed provides.