Hegi　Soba

Hegi Soba

Soba (buckwheat) noodles are eaten throughout Japan, but Ojiya’s local specialty, hegi soba, has a unique twist: the buckwheat flour is mixed into a paste with funori, a delicate red seaweed that grows on rocks by the seashore. The seaweed paste acts as a binding agent and gives the noodles a velvety texture. 

In Japan, soba is eaten both hot and cold. Hot soba is served in a bowl with dashi broth often with vegetables, tempura, or other toppings. Zaru soba, or cold soba, is served on a tray with a dipping sauce on the side, to which condiments such as scallions and wasabi are added. 

Hegi soba noodles are served cold in bite-sized portions, arranged in layers on a large tray called a hegi. The word is derived from the Japanese word for “peel” or “strip” because the tray is made from slender strips of cedar. Hegi soba is meant to be shared and is traditionally eaten on special occasions, such as weddings and births. Today, people enjoy hegi soba at any time. 

Generally, wasabi is the condiment of choice to serve with soba noodles, but hegi soba is typically served with a yellow paste called karashi (Japanese mustard). This is because of the scarcity of wild wasabi around Ojiya.

Many restaurants in Ojiya list hegi soba on the menu, offering visitors the chance to try this unique local specialty around the city. Many places serve the noodles with both wasabi and karashi, a dipping sauce made with dashi, and a variety of side dishes.

※This English-language text was created by the Japan Torism agency.