{"id":220,"date":"2025-03-26T13:31:42","date_gmt":"2025-03-26T13:31:42","guid":{"rendered":"https:\/\/dev.liveuphakuba.com\/?p=220"},"modified":"2026-03-23T17:25:09","modified_gmt":"2026-03-23T17:25:09","slug":"soul-of-soba","status":"publish","type":"post","link":"https:\/\/liveuphakuba.com\/ja\/stories\/soul-of-soba\/","title":{"rendered":"The Soul of Soba"},"content":{"rendered":"
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A Conversation with a Hakuba Soba Master<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Thanks to an abundance of pristine mountain water, a cool climate, and well-drained soil, Nagano Prefecture produces some of the finest soba in Japan.<\/p>

We sat down with Miki Nonoyama, a long-time Hakuba resident and soba enthusiast, to learn more about this beloved buckwheat noodle, its history, and what makes Nagano soba so special.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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MORE THAN JUST NOODLES<\/h6>

\u201cI\u2019ve lived in Hakuba for about 40 years now,\u201d Nonoyama-san says with a smile. By day, she runs a local guesthouse, but her true passion lies in soba making. What began as a casual interest turned into a lifelong pursuit.<\/p>

While she humbly insists she is still learning, Nonoyama- san is certified at level five by the All Japan Soba Administration, a significant milestone in the world of soba. Passing the exam means more than just mas tering technique; it involves written tests, community contribution essays, and even a public speech. \u201cYou need to make soba from 100% buckwheat flour, no binder, and you have 40 minutes. It\u2019s intense!\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\u201cI went to a soba-making competition once and thought, \u2018Wow, there\u2019s this whole world here.\u2019 I met good teachers and friends. Now, it\u2019s a big part of my life.\u201d<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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FRESHNESS IS EVERYTHING<\/h6>

According to Nonoyama-san, the secret to great soba lies in the freshness. \u201cFreshly milled, freshly made, and freshly boiled\u2014that\u2019s the perfect trio,\u201d she says. Oxidation can turn the flour dark and bitter, especially if it has been shipped from far away. That\u2019s why sourcing local flour is essential. Nagano\u2019s climate, clean water, and wide temperature range between day and night also play a part. \u201cIt creates soba that\u2019s sweet and aromatic,\u201d she explains. In Hakuba, many farmers grow and sell soba locally. Some even preserve soba in the snow to enhance its flavor.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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MAKING IT PERSONAL<\/h6>

One thing that sets Nonoyama-san apart is how she tailors each batch of soba to the occasion. \u201cIf someone wants to make soba for the first time, <\/u>I\u2019d use finely milled flour. But if it\u2019s an advanced group, we might go coarser.\u201d She even made sakura-colored soba in spring, infused with cherry blossoms. She is modest about being called a soba master, though. \u201cHonestly, I don\u2019t know what that even means,\u201d she laughs. \u201cI just want people to enjoy eating it and think, \u2018I want to eat this again.\u2019 That\u2019s enough for me.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u201cIt\u2019s not just about taste, it\u2019s about creating an experience.\u201d<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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SOBA FOR EVERYONE<\/span><\/h6>

Nonoyama-san is one of the few people in the region who offers soba workshops, where guests can try their hand at making noodles from scratch. \u201cPeople find me through Instagram or word of mouth. They come all the way to Hakuba just to learn.\u201d For first-timers, she recommends starting with cold zaru soba. \u201cTry it plain first, then dip it in the sauce, and finally add condiments. Don\u2019t forget to drink the soba broth at the end\u2014it\u2019s part of the experience.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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WHERE TO TRY IT<\/span><\/h6>

If you are not up for making soba yourself, do not worry. Hakuba has a wide range of soba restaurants, each with its own flavor and philosophy. \u201cGo on a soba tour,\u201d Nonoyama-san suggests. \u201cTaste as many as you can.\u201d
So the next time you are in the Hakuba Valley, whether it is for the snow or the summer trails, make room for a serving of hand-crafted soba. You might just find that it\u2019s more than a meal\u2014it\u2019s a story, a tradition, and a warm invitation into local life.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBook your class<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

A Conversation with a Hakuba Soba Master Thanks to an abundance of pristine mountain water, a cool climate, and well-drained soil, Nagano Prefecture produces some of the finest soba in Japan. We sat down with Miki Nonoyama, a long-time Hakuba resident and soba enthusiast, to learn more about this beloved buckwheat noodle, its history, and what makes Nagano soba so special.\u00a0 MORE THAN JUST NOODLES \u201cI\u2019ve lived in Hakuba for about 40 years now,\u201d Nonoyama-san says with a smile. By day, she runs a local guesthouse, but her true passion lies in soba making. What began as a casual interest turned into a lifelong pursuit. While she humbly insists she […]<\/p>\n","protected":false},"author":2,"featured_media":402,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[6,15],"class_list":["post-220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-green-season","tag-culture","tag-hakuba-heroes"],"acf":{"show_in_hakuba_and_hhg":false,"show_old_design":false,"intro_text":"","post_content":"","opening_hours":"","days_of_operation":"","address":"","map":""},"yoast_head":"\nThe Soul of Soba - Live Up Hakuba<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/liveuphakuba.com\/ja\/stories\/soul-of-soba\/\" \/>\n<meta property=\"og:locale\" content=\"ja_JP\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Soul of Soba - Live Up Hakuba\" \/>\n<meta property=\"og:description\" content=\"A Conversation with a Hakuba Soba Master Thanks to an abundance of pristine mountain water, a cool climate, and well-drained soil, Nagano Prefecture produces some of the finest soba in Japan. We sat down with Miki Nonoyama, a long-time Hakuba resident and soba enthusiast, to learn more about this beloved buckwheat noodle, its history, and what makes Nagano soba so special.\u00a0 MORE THAN JUST NOODLES \u201cI\u2019ve lived in Hakuba for about 40 years now,\u201d Nonoyama-san says with a smile. By day, she runs a local guesthouse, but her true passion lies in soba making. What began as a casual interest turned into a lifelong pursuit. 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By day, she runs a local guesthouse, but her true passion lies in soba making. What began as a casual interest turned into a lifelong pursuit.<\\\/p><p>While she humbly insists she is still learning, Nonoyama- san is certified at level five by the All Japan Soba Administration, a significant milestone in the world of soba. Passing the exam means more than just mas tering technique; it involves written tests, community contribution essays, and even a public speech. \\u201cYou need to make soba from 100% buckwheat flour, no binder, and you have 40 minutes. It\\u2019s intense!\\u201d<\\\/p>\",\"text_color\":\"#000000\"},\"elements\":[],\"widgetType\":\"text-editor\"}],\"isInner\":false},{\"id\":\"d5a6556\",\"elType\":\"container\",\"settings\":{\"flex_direction\":\"row\",\"flex_gap\":{\"unit\":\"px\",\"size\":0,\"column\":\"0\",\"row\":\"0\"}},\"elements\":[{\"id\":\"d9505ed\",\"elType\":\"container\",\"settings\":{\"flex_direction\":\"column\",\"content_width\":\"full\",\"width\":{\"unit\":\"%\",\"size\":\"33.3333\"},\"flex_justify_content\":\"center\"},\"elements\":[{\"id\":\"e1ff374\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h4>\\u201cI went to a soba-making competition once and thought, \\u2018Wow, there\\u2019s this whole world here.\\u2019 I met good teachers and friends. Now, it\\u2019s a big part of my life.\\u201d<\\\/h4>\",\"text_color\":\"#056460\",\"__globals__\":{\"text_color\":\"\"}},\"elements\":[],\"widgetType\":\"text-editor\"}],\"isInner\":true},{\"id\":\"3903266\",\"elType\":\"container\",\"settings\":{\"flex_direction\":\"column\",\"content_width\":\"full\",\"width\":{\"unit\":\"%\",\"size\":\"66.6666\"}},\"elements\":[{\"id\":\"1883edb\",\"elType\":\"widget\",\"settings\":{\"image\":{\"url\":\"http:\\\/\\\/dev.liveuphakuba.com\\\/wp-content\\\/uploads\\\/2025\\\/03\\\/DSC_8512-scaled.jpg\",\"id\":401,\"size\":\"\",\"alt\":\"\",\"source\":\"library\"},\"image_size\":\"medium_large\"},\"elements\":[],\"widgetType\":\"image\"}],\"isInner\":true}],\"isInner\":false},{\"id\":\"1633edf\",\"elType\":\"container\",\"settings\":{\"flex_direction\":\"row\"},\"elements\":[{\"id\":\"1206383\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h6>FRESHNESS IS EVERYTHING<\\\/h6><p data-start=\\\"109\\\" data-end=\\\"708\\\">According to Nonoyama-san, the secret to great soba lies in the freshness. \\u201cFreshly milled, freshly made, and freshly boiled\\u2014that\\u2019s the perfect trio,\\u201d she says. Oxidation can turn the flour dark and bitter, especially if it has been shipped from far away. That\\u2019s why sourcing local flour is essential. Nagano\\u2019s climate, clean water, and wide temperature range between day and night also play a part. \\u201cIt creates soba that\\u2019s sweet and aromatic,\\u201d she explains. In Hakuba, many farmers grow and sell soba locally. Some even preserve soba in the snow to enhance its flavor.<\\\/p>\",\"text_color\":\"#000000\"},\"elements\":[],\"widgetType\":\"text-editor\"}],\"isInner\":false},{\"id\":\"882bf95\",\"elType\":\"container\",\"settings\":{\"flex_direction\":\"row\"},\"elements\":[{\"id\":\"2bba77a\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h6>MAKING IT PERSONAL<\\\/h6><p>One thing that sets Nonoyama-san apart is how she tailors each batch of soba to the occasion. \\u201cIf someone wants to make soba for the first time<u>, <\\\/u>I\\u2019d use finely milled flour. But if it\\u2019s an advanced group, we might go coarser.\\u201d She even made sakura-colored soba in spring, infused with cherry blossoms. She is modest about being called a soba master, though. \\u201cHonestly, I don\\u2019t know what that even means,\\u201d she laughs. \\u201cI just want people to enjoy eating it and think, \\u2018I want to eat this again.\\u2019 That\\u2019s enough for me.\\u201d<\\\/p>\",\"text_color\":\"#000000\",\"_element_width\":\"initial\",\"_element_width_mobile\":\"initial\",\"_element_custom_width\":{\"unit\":\"%\",\"size\":50.07},\"_element_custom_width_mobile\":{\"unit\":\"px\",\"size\":302.703},\"_flex_size\":\"none\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"f6c28a7\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h4>\\u201cIt\\u2019s not just about taste, it\\u2019s about creating an experience.\\u201d<\\\/h4>\",\"text_color\":\"#056460\",\"_flex_align_self\":\"center\",\"__globals__\":{\"text_color\":\"\"}},\"elements\":[],\"widgetType\":\"text-editor\"}],\"isInner\":false},{\"id\":\"59167b9\",\"elType\":\"container\",\"settings\":[],\"elements\":[{\"id\":\"193d9da\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h6><span data-start=\\\"1320\\\" data-end=\\\"1341\\\">SOBA FOR EVERYONE<\\\/span><\\\/h6><p>Nonoyama-san is one of the few people in the region who offers soba workshops, where guests can try their hand at making noodles from scratch. \\u201cPeople find me through Instagram or word of mouth. They come all the way to Hakuba just to learn.\\u201d For first-timers, she recommends starting with cold zaru soba. \\u201cTry it plain first, then dip it in the sauce, and finally add condiments. Don\\u2019t forget to drink the soba broth at the end\\u2014it\\u2019s part of the experience.\\u201d<\\\/p>\",\"text_color\":\"#000000\"},\"elements\":[],\"widgetType\":\"text-editor\"}],\"isInner\":false},{\"id\":\"01eda78\",\"elType\":\"container\",\"settings\":[],\"elements\":[{\"id\":\"ef942ce\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h6><span data-start=\\\"1804\\\" data-end=\\\"1823\\\">WHERE TO TRY IT<\\\/span><\\\/h6><p>If you are not up for making soba yourself, do not worry. Hakuba has a wide range of soba restaurants, each with its own flavor and philosophy. \\u201cGo on a soba tour,\\u201d Nonoyama-san suggests. \\u201cTaste as many as you can.\\u201d<br data-start=\\\"2041\\\" data-end=\\\"2044\\\" \\\/>So the next time you are in the Hakuba Valley, whether it is for the snow or the summer trails, make room for a serving of hand-crafted soba. 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