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SHIMOGO | Misawaya is a restaurant in Ouchi-juku and is the birthplace of negi soba – Takato soba eaten with a long green leek instead of chopsticks. Takato soba is a regional specialty that originated in the mid 1600s when Masayuki Hoshina, lord of Aizu, returned to Aizu after a visit to Nagano Prefecture. One of Lord Hoshina’s retainers, who was from Nagano’s Takato clan, was spotted by locals eating soba topped with grated daikon (white radish). The practice took off, and Takato soba was born.
Negi soba (negi meaning leek), originated simply when the owner of Misawaya decided it would be a fun thing to eat Takato soba with a long green leek instead of chopsticks. It turns out that he was right, and today negi soba is a specialty of this small town. More than just a novelty, the leek does add a bit of spiciness and additional flavour to each bite. You can order hot or cold negi soba, along with a number of variations of Takato soba if the whole leek thing isn’t for you. Do make sure to try some of the miso marinated, charcoal grilled sardines too – they are beautifully dense, sweet and sticky.
If you’re thirsty, make sure to enjoy a fresh cup of roasted green tea, or some Momohime sake, which is brewed on site using underground water from below the restaurant.
The best time to visit Misawaya is in October and November, which is when fresh soba is made, however you won’t be disappointed with a feed at Misawaya any time of the year.
Misawaya
Yamamoto-26-1
Ōuchi, Shimogo
Minamiaizu District
Fukushima Prefecture 969-5207
Japan
Telephone: 024 168 2927
E-mail: n/a
Website: http://www.misawaya.jp/
Open
Mon – Sun: 10:00am to 5:00pm