Meet a soba master who embodies the philosophy ""from field to table"". In order to achieve top quality with his soba, he has mastered the whole production process from farming to cooking. Who better to introduce you to soba tradition in Nagano?
For this activity you will head to Lake Shirakaba, the reservoir used by the master's village to grow rice. The soba experience will take place at the minshuku run by the master and his family, which stands on the shore of the ""lake"".
Once arrived at the minshuku, it's time to learn everything there is to know about soba. The master will share his intimate knowledge with you, explaining how soba is cultivated and processed, what makes good soba and what are the roots of its traditional consumption in Nagano. He will also show you the machines he uses to turn soba grains into flour.
An English-speaking guide will be present at all times to facilitate communication and allow you to ask any questions that come to mind.
With your newly-acquired knowledge, you can now face soba making. The master will follow you step by step, sharing all the secrets for perfect soba noodles. You will knead the freshly-milled flour, stretch the dough and finally cut the noodles.
At dinner taste your noodles and compare them to the ones made by the master. The meal also features soba gaki, hot pot made with hand-made miso, tempura of home-grown vegetables, salad and so on.
*This package includes a 1-night stay at the master's minshuku with breakfast and soba-based dinner included.
Soba, the Japanese equivalent of 'buckwheat', has a long-standing tradition in Nagano. Rice farming has always proven hard in this mountainous region and easy-to-grow buckwheat represented an invaluable source of nutrition in the past.
The master was born and raised in one of the villages perched on the foot of the Yatsugatake Mountains at 1,000m. Until a few years ago rice cultivation proved very difficult at such high elevations and many farmers from the area used to grow soba as a form of insurance in case they had a bad rice harvest.
Always familiar with this ingredient since he was child, when he grew up to inherit his father's farm and soba restaurant the master committed to produce the best soba he could.
“A lot of work goes into a simple plate of soba noodles.
There are so many elements which influence the quality of soba, the soil and weather, the way it is dried, how it is milled and of course how it is cooked. It doesn’t matter that you grew the soba with the utmost care, if the milling or the cooking aren’t done with care.
I wanted to do soba justice, so I decided to take the entire process in my own hands."
Farmer, soba master and owner of a small minshuku
|Period||All year (Currently Suspended until further notice)|
|Due Date||3 days prior to the day of the activity|
13:45 Check-in at master's minshuku
|No. of participants||Min. 2 persons Max. 8 persons|
|Price||/ person||JPY 12,000 (tax excl.)/ person (stay in standard room, 2 persons 1 room)
JPY 12,900 (tax excl.)/ person (stay in room with unit bath, 2 persons 1 room)
Prices vary for children under 13 (contact us to have more details)
|Included in the price||1-night stay in minshuku, Dinner, Breakfast, Activity, English-speaking guide (2h), Insurance|
|Payment method||Credit card|
|Cancellation policy||from 7 days prior to activity day : 30%
from 3 days prior to activity day : 50%
1 day before the activity day : 70%
the activity day : 100%
|Access||50min by bus from Chino station *Pick-up from Chino station (free of charge) available *If you have any allergy or other dietary restrictions, please let us know when you reserve. The soba noodles made during the activity will be served at dinner.|
The resevation of this year has ended.
If you are interested please contact us.
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