Nagano

When you think of Nagano, you probably think of Shinshu Soba, but the taste of the soba really varies depending on the region, shop, or brand. Even if it's not from a specialty store, the fresh soba at supermarkets or the station soba is delicious. Find your favorite. Since Azumino is also a wasabi-producing area, make sure to try it with soba.

（wara.）

Shinshu is all about soba. From local shops across the prefecture to station soba (I personally love the ones at Shiojiri and Fujimi stations), it’s all reliably delicious, and it’s rare to come across a place that isn’t good. There are also unique variations like Touji Soba, Sunki Soba, and Sarami Soba to try.

（Nanako）

The aroma and texture are amazing. I especially recommend “Jikobou.”

（Kero）

When I went to Matsumoto, I had handmade soba made with buckwheat flour ground with a stone mill. I was amazed by the aroma of the soba that lingered in my nose for the first time. Eating it simply, just as it is, was the best.

（Inaho）

The first time I tried Romen was at “Shatre”, a place my friend took me to. You can choose from beef, lamb, pork, or wild boar for the meat, and you can also pick between soup or sauce. At the table, there’s a Romen sauce you can add, along with options like vinegar, shichimi, and pickled ginger, so you can adjust the flavor to your liking. Nagano is a large prefecture, but I’d love to see the famous Romen from Ina City in the southern part of the prefecture spread across all of Nagano.

（ABEMARI）

Romen is a soul food that combines mutton, thick steamed noodles, and cabbage with a distinctive, rich soup, kind of like a soupy version of yakisoba. You can add garlic or vinegar to taste. It has such a unique flavor that whenever I go back to my hometown, I crave it. In my hometown, “Banri” in Ina City is famous for it, but “Shatre” is also a great place to try.

（minato）

My top pick is “Ushio”. It has thick noodles with mutton and cabbage, and it's flavored with a savory sauce. It's not as soupy as ramen, but it's not as dry as oil noodles either. You adjust the flavor to your liking with the sauces on the table. It's so good that I always make sure to have it when I return to my hometown.

（Naga）

Our go-to spot in Togakushi is “Ohkubo no Chaya.” I highly recommend their zaru soba, mountain vegetable tempura, and grilled iwana. During the new soba season, you definitely have to try their cold soba.

（Yucchi@Nagano）

When I visited Togakushi, I was at “Uzura-ya” located right in front of Togakushi Shrine. The soba was served in zaru with several bite-sized chunks, making it visually unique. It was easy to eat, and the soba itself had a smooth texture with a nice, slender shape. The soba-gaki (soba dumplings) were also delicious.

（Hiyo）

When we talk about soul food, this is the one! This isn’t just any regular Ankake Yakisoba. I’m recommending the Ankake Yakisoba from ‘Imuraya’. The best way to enjoy it is to start by eating it as is, then, when it’s almost halfway through, pour on plenty of mustard vinegar.

（Shuuoushi.）

Ankake Yakisoba from “Nisshotei”. Add plenty of vinegar and mix in some mustard, then pour it over the thin, curly stir-fried noodles with sauce. Take a big bite, and you’ll be having the best time.

（Manjuu Berry Matchi）