Going with noodle writer,
Yamada!――
Noodles at Gujo Hachiman #1

I chose “Oroshi” (1100JPY, with tax) without hesitation. Wasabi is originally a replacement for grated hot radish. According to “Soba zensho (All About Soba)” from Edo era, the most suitable spice for Soba is extracted juice from grating radish. If you do not have hot radish, you can replace it with wasabi. “Matsui” provides the most traditional Soba, of course I must taste one!

Soba is made from buckwheat bought from “Soba-sho” where the first generation had his training. The buckwheat is grounded with its black coat. The flavor of buckwheat is set off and the texture is richer too. You can feel its chewy texture and feel it is like dancing inside your mouth. The hot radish upgrades the taste of Soba too. If you use wasabi instead of hot radish, you feel pungent with a bit cool. But radish is sharp and hot. Every time you can get reset and get impressed for every mouthful you taste.

“Soba in Inuyama branch also uses water drained from Gujo Hachiman.” Mr Matsui said. This made me know that water is really important in making Soba.

They use 80% of buckwheat and 20% of wheat flour to make Soba. Buckwheat flour they used is order-made type with their own combination. “The most important part of Soba is texture. Good flavor will not come out if you just put it into your mouth. You need to chew it to let the flavor out. That is why we focus on the texture of Soba.” Said Mr Ohata.

The base of the dipping sauce is made of Katsuo (Skipjack) soup stock. Shaving of Muroaji (Mackerel scad) and Saba (Mackerel), dried mushroom and kelp to make the taste richer. Pour some mountain yam into this dipping sauce and dip your Soba. Because of the texture of mountain yam, the flavor of Soba gets richer and deeper. Of course, the flavor of mountain yam is good too. I highly recommend you pour some of the remaining yam onto your Gyudon (Beef rice bowl).

The generation before made thicker Soba comparing with Soba nowadays. Keeping the balance of flavor and texture, this generation makes narrower Soba. Mountain yam is only available during winter in the past, but now they decided to start providing throughout the year. When Mr Ohata thought hard to find what dish to go with Soba that can represent Gujo. He finally made the decision to make that beef plate taking from Hida beef rice bowl.

Treasure the taste of the previous generation but not persist. No hesitation to changes makes “Soaba-no-hirajin” so strong. Having only Soba in their menu and using Hida beef plate answers to all needs from customers.