Distilled in one plate of noodles an unwavering commitment to quality.
Meet a soba master who impersonates the phrase “from field to table”. In order to achieve top quality with his soba, he has mastered the whole production process from farming to cooking. Who better to introduce you to soba tradition in Nagano?
The master is a local, born and raised in one of the villages perched on the foot of the mountains. In the mountainous Nagano prefecture, where cultivating rice used to be a constant challenge, soba (“buckwheat”) was an irreplaceable resource. This was even more the case in the master’s mountain village where many farmers used to cultivate it almost as a form of insurance in case they had a bad rice harvest.
Always familiar with this ingredient since he was child, when he grew up to inherit his father’s farm and soba restaurant the master committed to produce the best soba he could. He reached the conclusion that to guarantee the best quality, he were to take the entire process in his own hands. That’s why now he takes care of the farming (from preparing the soil to harvesting the grains), manipulation (all the way to the milling) and cooking process by himself.
For this activity you will head to Lake Shirakaba, the reservoir used by the master’s village to grow rice. On the shore of the “lake” stands the minshuku run by the master and his family. You can either take a bus from Chino station or our staff can give you a lift up there.
Once arrived at the minshuku, it’s time to learn everything there is to know about soba. The master will share his intimate knowledge with you, explaining how soba is made, what makes good soba and what are the roots of its tradition in Nagano. He will also show you the machines he uses to turn soba grains into flour. An English-speaking guide will be with you all the time to facilitate communication and allow you to ask as many questions as you like.
With your newly-acquired knowledge, you can now face soba making. The master will follow you step by step, sharing all the secrets for perfect soba noodles. You will knead the freshly-milled flour, stretch the dough and finally cut the noodles.
The activity will conclude with a compare tasting of your soba and the master’s.
(*With an extra 1,500 yen you can upgrade to a rich soba-based dinner)
You can also combine this activity with a full-board stay at the master’s minshuku. In which case you can enjoy not only yours and the master’s noodles, but also soba gaki, hand-made miso hot pot, home-grown vegetable tempura, salad, rice and so on. Of course, breakfast on the following morning will also be made with the same delicious vegetables and rice grown by the master.
Period: all year
Access: about 30 min from JR Chino station
Time: ① 3h or ② 1-night stay with full board
Capacity: Min. 2 persons Max. 8 persons
①Soba experience + 1-night stay with dinner and breakfast included
12,000 JPY (tax excl.)/ person (in standard room, 2 persons 1 room)
12,900 JPY (tax excl.)/ person (in room with unit bath, 2 persons 1 room)
Includes: activity cost, stay in minshuku, dinner, breakfast, English-speaking guide
6,500 JPY (tax excl.)/ person
6,000 JPY (tax excl.)/ person (3+ participants)
5,500 JPY (tax excl.)/ person (6+ participants)
Includes: activity cost, soba meal, English-speaking guide
*Upgrade to lunch with an extra 1,500 yen/ person
Prices vary for children under 13
Vegetarian and vegan options are available.
Please inform us in advance if you have any allergy or special dietary requirements.
For further information, contact Chino Tabi at firstname.lastname@example.org