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
-
![Kaki Dote Nabe]()
Kaki Dote Nabe
Hiroshima / >Nabe dish -
![Oga Shottsuru Yakisoba]()
Oga Shottsuru Yakisoba
Akita / >Soba & Udon -
![Grilled Black Seabream]()
Grilled Black Seabream
Yamagata / >Seafood -
![Grilled Hormone (Horumon-yaki)]()
Grilled Hormone (Horumon-yaki)
Osaka / >Meat dish -
![Kanzaki Somen]()
Kanzaki Somen
Saga / >Soba & Udon -
![Hachioji Ramen]()
Hachioji Ramen
Tokyo / >Ramen -
![Yudemochi]()
Yudemochi
Oita / >Local cuisine -
![Uiro]()
Uiro
Miyazaki / >Local cuisine
