Product Summary (Registration No.136)

Registration No.136 鹿沼在来そば

Registered name (Transcription) : 鹿沼在来そば（KANUMA-ZAIRAI SOBA）
Reference information : KANUMA-ZAIRAI SOBA

Category of product

Class 1 : Products of Agricultural Origin (Buckwheat) 
Class 5 : Processed agricultural product（Buckwheat flour)

Production Area

Tochigi Prefecture Kanuma City

Registered Group

Kanuma Soba Promotion Association

Characteristics

Kanuma Soba is a local variety of the Kanuma region, and the buckwheat seed is small and fine compared to common buckwheat seeds, which are approximately 80% the size of common buckwheat seeds (3.8 mm to 4.2 mm).
Because the buckwheat husk is thin, the ratio of endocarp, which is the basis of the fragrance component, is high, and the peeled buckwheat is rich in fragrance.
When made into noodles, Kanuma Soba has a pure, sweet taste owing to its high starch content, and its low protein content gives it a good crispiness.

Link with the Production Area

Since the land of the production area was thin and it was difficult to grow rice, soba has been produced since the Edo period, and soba became established as a food culture.
Because the production area is located at the southern foot of the Nikko mountain range, the climate has large temperature differences, which increases the sweetness of Kanuma Soba and gives it its great taste.
In the production area, cultivation areas are selected mainly in stream areas which are divided by mountains to prevent hybridization and to carry on the local variety.