Hegisoba. 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. 5Sustainability beforeit was popular
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