Enjoying New Soba: Soba Shokubu Hokuryu (Hokuryu Town, Hokkaido) on November 3 (national holiday), November 13 (Sunday), and November 23 (national holiday)!

Monday, November 7, 2022

On November 3 (national holiday) from 10:00 to 14:00, "Enjoying New Soba" by Soba Shokubu Hokuryu will be held at Soba Dojo in Hokuryu Town (Himawari Youth Hall, Sakuraoka)!

Hokuryu-cho Soba Dojo (Himawari Youth Hall, Sakuraoka)

北竜町そば道場(ひまわり青年会館・桜岡)
Hokuryu-cho Soba Dojo (Himawari Youth Hall, Sakuraoka)
新そばを楽しむ会
Party to enjoy new soba (buckwheat noodles)

Association to Enjoy New Soba: Soba Shokubu Hokuryu (Hokuryu Town, Hokkaido)

Soba lovers' club "Soba Shokurakubu Hokuryu (Chairman: Naokazu Nakamura)" of the town of Hokuryu will be showing off their skills. The freshly made soba noodles (Kitawase buckwheat flour produced in Hokuryu Town), which were handmade on the spot on the day of the event, were enjoyed by all!

Freshly made soba!

打ちたてほやほや新そば!
Freshly made soba!

Heartfelt hospitality!

真心のこもったおもてなし!
Heartfelt hospitality!

menu

The menu includes "mori-soba" (firm), "kakesoba" (hot), "tempura" (shrimp & vegetable tempura), and "nama-men" (fresh noodles) for take-out.

メニュー
menu

chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce

もりそば
chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce

buckwheat noodles in hot broth

かけそば
buckwheat noodles in hot broth

tempura

天ぷら
tempura

shrimp and vegetable fritters

On November 3, "kakiage" will be served if you bring a program for the town's cultural festival!

かき揚げ
shrimp and vegetable fritters

Future events will be held on November 13 (Sunday: fresh noodle sales only, 10:30-13:30) and November 23 (Labor Thanksgiving Day).

Please try the finest new buckwheat noodles, lovingly grown and handmade by the residents of Hokuryu Town!

愛情たっぷり、真心いっぱいの極上新そばに感謝をこめて!
We are grateful for the superb new soba noodles made with lots of love and sincerity!

More Photos

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◇ Photography and Editing: Noboru Terauchi Reporting and Writing: Ikuko Terauchi

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