Chichibu Soba

Ringed on all sides by mountains, the Chichibu region enjoys sharp day and night temperature swings and clear water, and has long been known as a home of fine buckwheat. Grown on slopes ill suited for rice, soba supported the lives of local people through the ages. Served freshly milled, freshly kneaded, and freshly boiled, each plate boasts a rich aroma and a firm, satisfying bite.

Highlights

The blend of flour and the kneading style vary by shop and shape the flavor. At places that use whole buckwheat carefully ground on a stone mill, the fragrance that rises through the nose is especially vivid. Beyond cold soba on a bamboo tray, a warm bowl topped with mountain vegetables or mushrooms conveys the bounty of the Chichibu hills.

Enjoying the Seasons

In autumn the new harvest arrives and its fresh fragrance reaches its peak. Winter calls for a warm bowl to heat the body, while spring and summer invite cold soba for a smooth, refreshing finish. The dish shifts its character through all four seasons.

Access and Basic Information

Seibu Chichibu Station on the Seibu Chichibu Line or Chichibu Station on the Chichibu Railway serves as the base. Notable shops also dot the valleys a short way from the town center. Combining a visit with the nearby shrines and gorges is a fine way to spend the day.

A Quick Tip

Finishing with the hot buckwheat cooking water is the connoisseurs way. Mixed with the remaining dipping sauce, it warms you to the core.