Visit Mastumoto

Surrounded by mountains and situated at high altitude, Nagano Prefecture was not particularly suited for rice production due to low air and water temperatures, numerous slopes, and the inability to cultivate rice paddies. However
, buckwheat thrives in cold weather and grows even in poor soil, making it possible to cultivate it in mountainous areas and barren land. It thus became an important food source for Nagano Prefecture.
Initially, buckwheat seeds were simply boiled and eaten porridge-like, ground into flour and kneaded with hot water into dumplings called soba-gaki, or kneaded and baked into o-yaki. At some point
, eating it as noodles became common. While famous soba restaurants exist nationwide, some are said to have spread when the feudal lord of Matsumoto Castle traveled. It's also suggested that the old
post town of Motoyama-juku in Shiojiri City might be the birthplace of the culture of eating buckwheat as noodles.

※Please inform us of any dietary restrictions or allergies at the time of reservation


.※Due to the difficulty of making small batches of soba dough, each experience session produces enough soba for 2-3 servings (approximately 500g). We appreciate your understanding.【National Treasure Matsumoto
Castle】Matsumoto Castle was built around 1594 by Ishikawa
Kazumasa. Despite undergoing major repairs, it retains its original materials and appearance and is designated a National Treasure.Matsumoto's feudal lords spanned 6 families and 23 generations: the Ishikawa, Toda, Ogasawara, Matsudaira, Horita, Mizuno, and
finally the Toda family returned to Matsumoto to usher in the Meiji era. Many daimyo brought cultures from other domains when transferred to Matsumoto, and conversely, Matsumoto's culture was carried to other domains.
For example, the Izumo soba noodles of Shimane Prefecture are said to have originated from soba brought by Matsudaira Naomasa, a cousin of Tokugawa Iemitsu, when he was transferred from Matsumoto to Shimane. Today
, the Ninomaru (Second Bailey) of Matsumoto Castle is a park where an annual Soba Festival is held. Vendors come not only from within Nagano Prefecture but also from other prefectures,
lining up delicious foods besides soba. This festival has become an indispensable part of Matsumoto's major events.

【Soba-Making Experience】
Soba-making involves simple tasks, but it also has unique steps, making it more challenging than it looks to tackle right away. Therefore
, before actually starting, you'll watch a short instructional video. Seeing the entire process beforehand makes the instructor's explanations easier to understand and allows you to focus on and
enjoy the soba-making itself. The highlight of soba-making is undoubtedly cutting the noodles.
Maintaining a consistent thickness and cutting accurately is difficult, but it's also the most enjoyable part, so we encourage you to savor and enjoy it thoroughly.Instructors
provide constant support throughout the experience. It's a rare opportunity to observe a seasoned soba-making instructor's techniques and tool handling up close. Even
if you make a mistake or encounter difficulty, they'll step in immediately to assist, allowing you to relax and enjoy the experience. 【Tasting

Your Own Handmade Soba】 After finishing
the soba-making, head to the restaurant to wait for your noodles to be cooked. The perfectly cut sections, the thicker parts—each actually has its own distinct flavor,
and both are delicious to eat."Nothing tastes better than soba you've made yourself," is the instructor's favorite saying. As side
dishes, you can order tempura or Matsumoto's traditional Sanzoku-yaki (please inform your guide on the day). You
can also switch to "Touji Soba," a warm soba unique to this region. Its name is said to come from the practice of "throwing" soba into hot broth during cold seasons.