Hegi soba

A traditional Niigata “hegi soba” that slips smoothly through your throat — a superb cup woven with cloth seaweed

About Hegi soba

Niigata Prefecture's representative local dish “hegi soba” is a traditional soba loved mainly in the Uonuma region. By using the seaweed cloth nori (seaweed) as a binder, a unique texture and strong elasticity are created. One of the attractions of this dish is how each bite is beautifully served in a wooden bowl called a “hegi.”

The textile industry has flourished in this area since ancient times, and cloth seaweed was used to glue textiles. By using that cloth seaweed as a binder for soba, hegi soba, which has a smooth texture and strong texture, was born. This technique is unique to the region, where textile culture and food culture are fused.

Soba flour and cloth seaweed, which are the main ingredients in hegi soba, are rich in B vitamins, minerals, and dietary fiber, and are known as healthy foods. In particular, the water-soluble dietary fiber called funoran contained in nuno seaweed is expected to have the effect of regulating the intestinal environment.

Hegi soba is often served cold, and wasabi or chopped green onions are added as condiments. Also, depending on the region, mustard may be used. This flavourful soba goes great with Niigata's local sake, and it complements each other's flavors, especially when combined with light, dry sake.

When you visit Niigata, be sure to try hegi soba, which is full of tradition and flavor. You'll be able to feel the history and culture of the region in every bite.