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Negi Soba (ネギそば), a Japanese specialty, is a combination of buckwheat soba noodles and Naga Negi, or "long onion," the Japanese name for baro onion. Negi soba was originally called Takato Soba. Legend has it that on his way back to Aizu from Nagano Prefecture, Prince Masayuki Hoshina was accompanied by retainers from the Takato clan. Seeing one of the retainers eating soba noodles with grated radish and green onions, the people of Aizu began to imitate him. This modified version of the dish quickly spread throughout the region under the name Takato soba.
Soba are thin noodles made from buckwheat flour, usually light brown in color, easily distinguishable from the thick white noodles of udon or the yellow noodles of ramen. Soba noodles in Ouchi-juku are chewy, fragrant, and have a sweet aftertaste.
Soba noodles, a specialty eaten without chopsticks, are unique to Japan.
Negi means green onion in Japanese. What makes Negi-soba special is that the noodles are eaten with the green onion stalks (or leeks in some places) instead of chopsticks. The raw onion has a pungent taste that might seem difficult to eat, but it's considered a good match for soba.
A famous specialty of the ancient village of Ouchijuku, Japan, is negi-soba noodles. Each bowl is served with a sprig of green onion for diners to use instead of chopsticks.
Soba noodles in Ouchi-juku have a chewy texture, a pleasantly sweet aftertaste, and a distinctive aroma thanks to being made from triangular grains.
In the past, the people of Aizu often offered soba noodles with a whole sprig of green onion as a gift to their lord. They believed that a severed sprig of green onion meant that good fortune would no longer be intact. Locals also believed that eating noodles with the long green onion would bring them good fortune in having children.
There's an interesting legend about why people eat negi-soba with a scallion stalk. It's said that during the Edo period, the word "kiri" (to cut) was considered taboo by the shoguns. To show respect, when offering soba noodles to the shoguns of the Tokugawa clan in Aizu, they didn't chop the scallions but used a whole, long stalk instead. Over time, this unique way of eating became a tradition, and people believed that eating noodles with a long scallion stalk brought good luck.
Negi-soba is also known as Takato soba noodles.
Eating negi-soba with a scallion is a fun and creative challenge. Skillfully using a scallion to "scoop" each noodle strand up to your mouth is not only entertaining but also allows you to fully enjoy the unique flavor of the dish. The image of chopsticks replaced by vibrant green scallion creates a unique culinary scene. When the noodles touch your tongue, you'll experience the harmonious combination of the chewy texture of the noodles, the sweetness of the scallion, and the aroma of the broth. Although challenging, using a scallion to eat negi-soba offers an incredibly enjoyable and memorable culinary experience.
To eat negi-soba noodles properly, diners must use a large spring onion.
Negi-soba noodles are served with grated daikon radish, pickled yellow radish, and sometimes a little bit of bonito flakes.
Eating noodles with just a single scallion is a real challenge, especially since you can't scoop up too much at once.
It is typically seasoned with soy sauce, mirin (Japanese rice wine), and dashi (broth made from fish or seaweed). Some versions may include pork, shrimp, or other vegetables such as asparagus, shiitake mushrooms, bean curd, or eggs.
Negi-soba offers a diverse culinary experience. When enjoyed hot, the chewy noodles blend perfectly with the rich broth. When eaten cold, the noodles are crispy in the mouth, combined with the spicy wasabi for a truly refreshing sensation. However you enjoy it, negi-soba is always a great choice for those who love Japanese cuisine.
Visiting restaurants in Ouchi-juku, tourists also have the opportunity to watch chefs make handmade soba noodles. If you have time, don't hesitate to try learning how to make handmade soba noodles. Just book a week in advance with the restaurant or cooking class, and you'll be provided with all the ingredients and tools to learn how to make noodles with an instructor for 90 minutes. A recommended location is the Shokunokan Soba Noodle Making Experience in Ouchijuku. The participation fee is from 1,100 yen (approximately 200,000 VND) per person, including one meal.
