Head to Nagano Prefecture in the mountainous country and feast on Shinshu soba noodles.

Traveling from Tokyo to Nagano Prefecture takes just under two hours by Shinkansen, where you can experience a completely different landscape. With its undulating mountains, Nagano is home to the renowned local specialty “Shinshu soba,” a beloved dish since ancient times, and boasts the highest number of ski resorts in Japan, truly earning its title as the “country of mountains.”

When it comes to soba noodles, many have likely heard of “Shinshu soba,” with “Shinshu” actually being the former name of Nagano Prefecture. As early as the 16th century, records show that the Kiso region of southern Shinshu provided soba noodles to carpenters repairing temples as part of their meals. Shinshu soba ranks at the top in Japan for two main reasons: first, Nagano Prefecture, surrounded by mountains, experiences significant day-night temperature variations, which are ideal for soba cultivation. Second, soba noodles require skillful kneading and precise cutting techniques. Since the mountainous areas of Nagano are unsuitable for rice cultivation, soba became a staple food, and nearly every household mastered the art of making soba, resulting in exceptionally refined techniques.

The best soba-producing area in Nagano Prefecture is Togakushi. As early as the 18th century, publications such as “The Complete Book of Soba,” “Soba Handbook,” and “Illustrated Famous Places Across Japan” documented Togakushi’s soba noodles, proving that its fame had already spread nationwide at the time. As for why Togakushi’s soba stands out above the rest, there are two main reasons: first, the climate. Togakushi is located deep in the mountains at an altitude of 1,100 meters, with significant day-night temperature differences and heavy fog—conditions perfect for growing the finest soba.

The second reason is that Togakushi’s soba was first introduced and cultivated by monks as sustenance during their spiritual practice. It was made with complete dedication, with every step—from kneading the dough, rolling the noodles, cutting them, to cooking—done with meticulous care, resulting in an exceptionally good texture. Local residents learned the technique from these monks and have passed down the traditional methods of cultivation and preparation through generations, ensuring Togakushi soba’s lasting reputation.

If you visit Togakushi, there’s no need to seek out famous soba restaurants, because the art of making soba has been passed down within farming households. Many inn owners are even master soba makers, and their hidden skills are truly astonishing—this is precisely what makes Nagano Prefecture so captivating.

Further reading: Takamatsu udon (provided by Tripass Attractions)