A high altitude and a cold climate make the land unsuitable for rice farming. Instead, they make good conditions for harvesting excellent quality soba, or buckwheat. They say a place with misty mornings with drastically different temperatures makes for a perfect place to grow buckwheat. The morning mist protects the buckwheat seeds from frost, and the cool climate enhances the smell. The climate in Togakushi is exactly like that. This is one of the reasons why Togakushi soba is so delicious.
Buckwheat was also deeply ingrained with Shugendō Buddhism, the ascetic practice for enlightenment. During the Heian period, practitioners carried soba to replenish their energy after training hard. It was a simple meal made of dissolved buckwheat flour and water, but it seems to have been a familiar dish among the people. During training, trainees abstained from eating rice, wheat, grains, millet, and beans. Buckwheat wasn’t included in those five grains. It was during the Edo period that the thin cut noodles, then known as "soba-kiri", became common. Initially, it was an offering to the gods or Buddha and a special dish for nobility, but over time it spread to the common people.
Togakushi soba is served in a unique way called "Bocchimori." Small portions of noodles are lined up in a basket crafted with locally produced Nemagaridake bamboo. Typically, five portions of soba are provided in one serving. A theory states that this practice comes from the five Togakushi sub-shrines.
Boiled soba is served in a basket without being drained too much. This is done so you can taste its freshness and smoothness. This flavor is unique to Togakushi. It’s filled with rich local culture.
