In Kitakata City, Fukushima Prefecture, which is known for its buckwheat noodles, ``Kanzarashi Soba'', which is soaked in cold river water to bring out the sweetness and umami, was pulled up.
Kanzarashi soba, a winter delicacy from Yamato-cho, Kitakata City, is said to have been given to the shogunate during the Edo period as the buckwheat seeds are soaked in the cold, clear waters of the winter to increase their sweetness and umami. increase.
On the 5th, members of the local buckwheat association gathered at the Ichinoto River, which flows through the city, put it in a net, and used a crane to pull up 1.4 tons of buckwheat that had been soaked in the river for the past two weeks.
Then, he spread the buckwheat seeds in a large strainer and exposed them to the cold wind.
The buckwheat seeds are further dried and turned into buckwheat flour.
"Kanzarashi soba" will be served at four local soba shops from the 11th to the end of next month.
A 7-year-old girl who helped with the work said, "The buckwheat was cold, but it was fun. I want to eat delicious soba as soon as possible."
Masaru Suzuki, chairman of the Yamato Three Major Soba Festival Executive Committee, said, "By exposing Kanzarashi soba to river water, the starch content increases, making it sweet and delicious. Please try and compare. I want it," he said.