Tsugaru Soba
A beloved traditional dish from the Tsugaru region
About Tsugaru Soba
Tsugaru Soba (津軽そば, Tsugaru soba) is a traditional dish primarily enjoyed in the Tsugaru region of Aomori Prefecture.
What makes it unique is the use of "gojiru," a soybean paste created by grinding soybeans, as a binding ingredient. This gojiru is mixed with buckwheat flour to form the dough. It is said that this distinctive preparation method originated during the Edo period, allowing people to incorporate additional protein into their diets through soba.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Aomori region
Japanese Cuisine - Soba & Udon
Kind of food
Recommended
-
![Toyama Black Ramen]()
Toyama Black Ramen
Toyama / >Ramen -
![Kashiwameshi Rice Ball]()
Kashiwameshi Rice Ball
Fukuoka / >Local cuisine -
![Ise Lobster]()
Ise Lobster
Wakayama / >Seafood -
![Anglerfish Hotpot]()
Anglerfish Hotpot
Shimane / >Nabe dish -
![Shimizu Saba]()
Shimizu Saba
Kochi / >Seafood -
![Miso-Marinated Pork]()
Miso-Marinated Pork
Kanagawa / >Meat dish -
![Roasted Chestnuts]()
Roasted Chestnuts
Ibaraki / >Local cuisine -
![Basashi (Horse Sashimi)]()
Basashi (Horse Sashimi)
Yamanashi / >Meat dish
