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  7. Oroshi-soba (Soba Noodles with grated daikon)

Oroshi-soba (Soba Noodles with grated daikon) ｜ Our Regional Cuisines

  • Fukui Prefecture

    Oroshi-soba (Soba Noodles with grated daikon)

Oroshi-soba (Soba Noodles with grated daikon)

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  • Oroshi-soba (Soba Noodles with grated daikon)

    Image Source : “Shun-no-Sato Fukui”

  • Oroshi-soba (Soba Noodles with grated daikon)
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  • Main lore areas

    All of Fukui Prefecture (Mainly in the Reihoku Region)

  • Main ingredients used

    Raw Buckwheat noodles, Daikon radish, Bonito flakes, Green onion

  • History/origin/related events

    In Fukui Prefecture, where life expectancy is one of the highest in Japan, the most commonly eaten soba is “Oroshi Soba”, “Soba” Noodles with grated Daikon radish. It is eaten as the last dish at weddings and Buddhist services, and eaten between on New Year's Eve and the New year.
    In Fukui Prefecture, "Oroshi-soba" is also served as an evening meal at the “Houon-ko”, the largest annual event of the Jodo Shinshu sect held from autumn through the New Year around the anniversary of the founder Shinran's death (November 28 of the old calendar, January 16 of the new calendar), which is called "Honkosan" or "Okou-sama" in Fukui Prefecture.
    The history of Soba in Fukui Prefecture dates back to 1473, when Asakura Takakage built his first castle in Ichijodani, and cultivated “Soba” as an emergency ration in times of war. “Soba” was valued as an emergency ration for sieges because of its short cultivation time (two and a half to three months after seeding) and its long shelf life.
    At that time, it was eaten as "Soba-Gaki" or "Soba-Dango". Later, Honda Tomimasa, who became lord of the castle in Fuchu (now Echizen City), took over with a Soba master (from 1601), and Soba as thin noodles topped with grated Daikon radish became widespread.
    Later, when the Emperor Showa visited Fukui, he tasted "Oroshi-soba" and said, "Echizen soba was very delicious," and the name "Echizen Oroshi-soba" spread nationwide. This shows that the quality of the soba harvested in Fukui Prefecture and the flour milling technology cultivated are high.
    The taste of "Oroshi-soba" is deeply related to the high quality of Brown Buckwheat and milling techniques. By milling the local Buckwheat with the old stone grind, not only the taste but also the unique flavor of Buckwheat is not lost.

  • Opportunities and times of eating habits

    In addition to being eaten as an evening meal at “Houon-ko”, "Oroshi-soba" is an essential part of New Year's Eve” Soba” in Fukui Prefecture. Even in winter, this cold soba is commonly eaten. In the Tannan area, "Oroshi-soba" is also served when the parents return home from a wedding, saying "tachisoba", "tachifunosoba". This is a wish for the parents to stay long.

  • How to eat

    The Soba is boiled, rinsed, and served with cold Dashi (=Japanese soup stock) topped with grated Daikon radish, Bonito flakes, Green Onions, and other ingredients. (“Echizen” spicy Daikon radish is a popular choice.) There are three ways to eat it in Fukui Prefecture: separately with Dashi and grated Daikon radish, with grated Daikon radish in the Dashi, or with the soup of grated Daikon radish in the Dashi.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    In addition to being eaten at home, there are many” Soba” restaurants in the prefecture, and since not only locals but also people from outside the prefecture come.
    to eat "Oroshi Soba," it is promoted as a major tourist attraction. Around the time of the Buckwheat harvest, "new Buckwheat festivals" are held in various parts of the prefecture, where visitors can try new Buckwheat noodles. There are also some places where visitors can experience “Soba” making.

source : “Shun-no-Sato Fukui”

RECIPE

Ingredients (4 servings)

  • Raw Buckwheat Noodles 4
  • Daikon radish 400g
  • Dashi (=Japanese soup stock) 3 cups
  • Sake 1 1／3 tbsp.
  • Mirin(=sweet rice wine) 1 1／3 tbsp.
  • Light soy sauce less than 3 tbsp.
  • Chopped Green Onion 20g
  • Hana-Katsuo(Bonito flake) 8g

How to cook

  • 1. Bring soup stock to a boil in a pot and add Sake, Soy sauce, and Mirin to make a Dipping Sauce for Soba.

  • 2. Boil Soba in plenty of water, drain, and place in a warmed bowl. (Wash the water thoroughly to remove any sliminess before cooling.)

  • 3. Dipping Garnish with Green onions and Dried Bonito. Sprinkle with Chili Pepper to taste.

  • 4. In addition to pour the Dashi over the grated Daikon, there are three other ways to eat it: pour the Daikon and Dashi separately, or pour the squeezed juice of the Daikon and the Dashi together.

provider : "Hotto Surune Furusato no Aji" (Fukui Prefecture)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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