Hegi Soba

A smooth and distinct Niigata tradition — Hegi Soba, enriched with seaweed magic

О Hegi Soba

Hegi Soba (へぎそば, Hegi soba) is a cherished traditional dish from Niigata Prefecture, particularly beloved in the Uonuma region. This unique soba noodles dish uses seaweed called funori as a binding agent, giving it an exceptionally smooth texture and firm bite. The noodles are artfully arranged in bite-sized portions on a wooden tray known as a "hegi," adding visual charm to its appeal.

In the past, the region thrived in its textile industry, where funori was used as a starch for weaving. Incorporating funori into the soba dough was an innovative fusion of textile and culinary culture, resulting in the smooth and robust Hegi Soba we know today.

Made primarily from buckwheat flour and funori, Hegi Soba is packed with nutrients like B vitamins, minerals, and dietary fiber, making it a healthy choice. In particular, the water-soluble dietary fiber found in funori, called furan, is believed to promote a healthy gut environment.

Hegi Soba is most often served cold, accompanied by condiments like wasabi and chopped green onions. In some areas, mustard is also used for an added kick. This delicately flavored soba pairs wonderfully with Niigata’s local sake, especially their crisp and dry varieties, enhancing the dining experience by complementing each other’s flavors.

When visiting Niigata, don't miss the chance to savor Hegi Soba. Each mouthful offers not only delightful taste but also a glimpse into the rich history and culture of the region.