New Soba from Nagasaki Prefecture (Keishino Soba)

Norimi-kun, a soba producer, brought me this year's new soba, so I made meat soba and ate it.

Four local producers are working hard to grow soba on land previously used for early-harvest rice.

Since this is not a region where soba cultivation is common, they have been using trial and error to select varieties suited to the soil. This year, they planted and harvested Hitachi Aki Soba and some kind of Shinano variety (I heard the name, but I forgot...).

I don't know if what I ate was one of those varieties or a blend, but in addition to the flavor of the soba, which held its own against the toppings of pork belly, shimeji mushrooms, maitake mushrooms, and green onions, as well as the rich broth, I was able to enjoy a perfect texture and smooth finish, and it was delicious.

Since production is limited, "Keishino Soba" is only sold at A-Coop stores in Nagasaki Prefecture and other contracted supermarkets, and I hope many people in the region will get to know it.