なめ14HegisobaThese are premium soba noodles, and famous throughout the country for their strong texture and smoothness. A food gem that succinctly expresses the high sense of beauty and hospitality of the people of Tokamachi.Sustainability beforeit was popularHegisoba. A delicious part of Tokamachi history and culture. To make the soba, a type of seaweed called funori is used to bond buckwheat together, resulting in a pleasantly chewy and slippery texture. The people of Tokamachi also used this seaweed to stiffen fibers in their textiles. With this unique connection to the local textile industry, Hegisoba is a point of pride among Tokamachi residents. An indispensable dish for local ceremonial occasions, hegisoba is also enjoyed regularly by locals and visitors alike. Several restaurants throughout Tokamachi serve hegisoba as a regular menu item. Come try this soba that is so closely interwoven with the local culture and history.5Food andClothing Connections
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