Radish soba

About Radish soba

Tochigi Prefecture's local dish “daikon soba” is a combination of shredded daikon radish and soba, and is generally filled with local wisdom and ingenuity. It is a local dish from around Sano in Tochigi prefecture that has continued since the Meiji period. This dish is said to have begun in an era when ingredients were limited, adding daikon increased the amount of soba and increased satisfaction. Also, it is characterized by eating cold soba with warm soup, and is popular in the Ryomo district including Sano City in Tochigi Prefecture.

Daikon is characterized by its crunchy texture and refreshing flavor, which perfectly matches the aroma of soba. Also, soba is rich in a polyphenol called rutin, which can be expected to be effective in strengthening blood vessels and preventing high blood pressure.

If you add fresh grated daikon radish or seasonal vegetable tempura to this “daikon soba,” it will be even more delicious. Also, the style of eating cold soba with warm soup is common, and it warms the body during the cold season.

Many soba restaurants in Tochigi prefecture offer this traditional “daikon soba,” so visitors can enjoy the local flavor. Why don't you try this dish nurtured by Tochigi's climate?

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