"Hegisoba" is a type of soba that is served mainly at soba restaurants in Niigata Prefecture.

This dish, which is beautifully rolled up so that it can be eaten easily in one bite, is said to be deeply connected to Niigata's textile culture.

This time, we will explore the appeal of the local dish "Hegisoba," which was selected as one of the Agency for Cultural Affairs' 100-year food.

What is Niigata's Hegi Soba?

Niigata's hegi soba is a local dish that originated in the Uonuma region, served in a vessel called "hegi," using the seaweed funori as a binder. The "hegi" in hegi soba refers to a square vessel made from a board that has been used for silkworm farming. The word "hegi" is said to have originated from the "hagu" (to peel) of the board, with the pronunciation of "hagu = hagu = hegu" added.

Another attractive feature of Niigata's hegi soba is the beautiful way it is rolled up, which represents the action of twisting silk threads used for weaving.

In the case of regular soba, wheat flour is sometimes used as a binder, but hegi soba, which uses nori seaweed as a binder, has a slight green color and a distinctive aroma. Another feature is that the noodles do not break even when served with hands or finger fins.

Apparently local farmers would serve this time-consuming hegi soba at weddings, New Year's Eve, festival banquets, and other special occasions, enjoying it as a delicacy.

The origin and history of Hegi soba

In Niigata, cultivation is said to have begun mainly in the Uonuma region.

However, at the time, wheat was not cultivated in the Niigata area, and so burdock leaves and wild yam were used as binders. At that time, this area was a textile production area, and "Nori seaweed," which was used for starch in textiles, was used as a binder for soba noodles, which led to the birth of Hegi Soba.

The soba noodles with nori seaweed, which were developed after extensive research led by Kobayashi Jutaro, the first president of Kojimaya Sohonten in Tokamachi City, quickly became popular for their unprecedented texture and flavor.

How to make and serve Hegi Soba

The process of making hegi soba starts with putting dried funori into a copper pot and slowly simmering it until it turns green all over. Using a copper pot causes a chemical reaction that turns the funori a vibrant green. The dissolved funori is then added to the buckwheat flour, which is then kneaded vigorously. The raw soba noodles are made by cutting the flattened dough, boiling it for 1-2 minutes, rinsing it in cold water 2-3 times before plating it for a more delicious taste.

At the restaurant, the soba noodles are picked up using the thumb, index finger, and middle finger so that each bite is about 30 to 40 grams, then the length of the noodles is adjusted by using the thumb on the other side, and the resulting "fins" are arranged one by one on the plate. By arranging them vertically on the plate, it creates a beautiful presentation.

How to eat Hegi soba deliciously

"Hegisoba" has a pleasant aroma of funori seaweed and is characterized by its smooth texture and chewy texture.

It's delicious when you dip it in the soup while enjoying the aroma. Also, when you think of condiments to eat with soba, wasabi is usually what comes to mind, but in the Tokamachi area of Niigata Prefecture, it is more common to eat it with mustard.

It is recommended to put a small amount on the soba noodles without dissolving it in the soup. You can also top it with various condiments such as spring onions and sesame seeds depending on the store. Hegi soba, which is made by kneading the seaweed funori into the noodles, is also delicious with chopped nori. If you come across it, please give it a try.

Recommended sightseeing spots in Niigata Prefecture

After enjoying the specialty hegi soba, why not visit some nearby tourist spots? This time, we will introduce noteworthy spots in Uonuma City and Tokamachi City, which are close to the birthplace of hegi soba.

"Kiyotsukyo Gorge Tunnel" where art and nature come together

The Kiyotsukyo Valley Tunnel in Tokamachi City is a facility that combines art and nature.

Kiyotsu Gorge, selected as one of Japan's three major canyons, is dazzling with its magnificent columnar joints formed by cooling lava and magma, and the dynamic flow of the clear Kiyotsu River.

There are three lookout points in the Kiyotsukyo Gorge Tunnel, and the Panorama Station at the back of the tunnel has a fantastic view of the Kiyotsukyo Gorge reflected in a large mirror. Kiyotsukyo Gorge has also been designated as a national scenic spot and natural monument.

Saifukuji Temple: See the spectacular sculptures

Mount Akagi Seifukuji Temple was established in the late Muromachi period. The reason why many people visit is to see the sculptures, sliding door paintings, and plasterwork by Ishikawa Uncho in the Kaisan-do Hall next to the main hall.

The works of Uncho Ishikawa, who is also known as the Japanese Michelangelo, are colorful and dynamic, evoking a mystical feeling in the viewer. The large sculpture on the ceiling is so delicately beautiful that you can't help but stare at it.

Each piece has its own story and history, and the more you learn about it, the more profound it becomes.

"Bijinrin" - A place you'll want to visit throughout the year

On a hill covering about 3 hectares in Matsuguchi, Matsunoyama, Tokamachi City, you can see beech trees that are about 100 years old.

Although this area was cut down at the end of the Taisho era, it resprouted and grew the following spring, and due to its current beautiful appearance it is called "Bijinrin" (Beautiful Women Forest). It is a spot worth visiting throughout the year, whether in the season of new greenery, the coolness of summer, the autumn when the leaves change color, or the winter when the snow on the branches reflects the light and sparkles.

We also recommend having lunch at a restaurant or cafe located near the parking lot.

Access to Niigata Prefecture

If you are traveling from Tokyo to Niigata Station, it will take about two hours on the Joetsu Shinkansen.
If you are heading to Joetsu Myoko, it is convenient to use the Hokuriku Shinkansen. If you are heading from Nagoya or Osaka, we recommend traveling by plane or Shinkansen.

If you fly, you can get to Niigata Airport and then take the airport limousine bus to Niigata Station.

If you take the Shinkansen from Nagoya Station or Shin-Osaka Station, the journey will take about three hours and 40 minutes to four and a half hours via the Tokaido Shinkansen and Joetsu Shinkansen.

Location of Niigata Prefecture

summary

This time we introduced the local gourmet food of Niigata Prefecture, "Hegisoba."

"Hegisoba" is a dish unique to this region that combines traditional weaving culture with the food culture of soba. Please try the smooth texture and chewy texture of this soba.

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