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Taishu Soba ｜ Our Regional Cuisines

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  • Nagasaki Prefecture

    Taishu Soba

Taishu Soba

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  • Taishu Soba
  • Taishu Soba

  • Main lore areas

    Tsushima

  • Main ingredients used

    Taishu Soba

  • History/origin/related events

    Taishu Soba refers to a variety of soba (buckwheat noodles) that has been cultivated on Tsushima, an island with a history of soba production. The term Taishu in the name refers to the former Tsushima Province.
    The original species of soba is believed to have originated from southern China to the Himalayas, and it is said to have been introduced to Tsushima via the Korean Peninsula during the Jomon period. Due to Tsushima being an isolated island, there has been minimal crossbreeding with different soba varieties, allowing the cultivation of soba that still retains the characteristics of its original species.
    In 2018, Taishu Soba was registered under the national 'Geographical Indication (GI) Protection System,' which aims to preserve the names of regional agricultural, forestry, and fishery products and foodstuffs. This registration marked the first time for Nagasaki Prefecture and the first time for soba in Japan to be recognized under this system.

  • Opportunities and times of eating habits

    Historically, due to the limited agricultural land on Tsushima and the difficulty of cultivating rice, soba cultivation became prevalent on the slopes of the mountains. Soba became a staple food source on the island, and even today, soba dishes are commonly enjoyed in households. Additionally, with the designation as a local specialty, many eateries on the island offer Taishu Soba to locals and visitors alike.

  • How to eat

    Taishu Soba is a small-grain variety. When prepared, it results in noodles with a strong firmness and a subtle bitterness, creating a unique texture. It is commonly enjoyed as morisoba (soba served on a plate) or kakesoba (soba served in a broth). Additionally, it is used in Tsushima's local dish called Iriyaki, where soba is added to create Iriyaki Soba.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In recent years, there was a risk of losing the distinctive qualities of Taishu Soba due to the introduction of varieties from outside the island with larger grains and higher yields. However, a long-standing project called the "Tsushima Soba Purebred Project," involving local producers, government authorities, and agricultural cooperatives (JA), was actively pursued. Thanks to these efforts, the original characteristics of Taishu Soba were restored. In 2006, all soba harvested in Tsushima switched to being 100% Taishu Soba.

RECIPE

Ingredients (1 servings)

  • Taishu Soba 1 ball
  • Mentsuyu (soba soup) 120ml
  • [Condiments] Shredded nori seaweed As needed
  • [Condiments] Cut green onion As needed

How to cook

  • 1. Cook the soba noodles (for about 2 minutes). Rinse them with cold water to remove the sliminess.

  • 2. Serve the soba noodles in a bowl and add condiments.

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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