Nepal Restaurant Serving Soba Prepared with Nagano Skills
Newsfrom JapanSociety Lifestyle
Kathmandu, Nepal, Feb. 14 (Jiji Press)--A restaurant in Nepal is serving customers handmade "soba" buckwheat noodles, which are made from fresh buckwheat flour grown locally and prepared with skills acquired in a now-defunct village in Nagano Prefecture, central Japan.
The restaurant in Kathmandu, which opened in 1996, has been passing down the art of soba making acquired from the village of Togakushi, now part of the city of Nagano, for over 20 years and continues to impress noodle-loving Nepalese people.
An official of a soba restaurant in Togakushi, who had ties with people in the former village of Toga, currently part of the city of Nanto in Toyama Prefecture, central Japan, once visited the Nepalese capital.
The village of Toga had forged sisterhood ties with a Nepalese village that produced buckwheat, thanks to the late Akio Ujihara, a soba researcher and a professor emeritus at Shinshu University, acting as an intermediary.
Following the official's visit to Kathmandu, two Nepalese men received soba training for some 10 months in Togakushi and then brought the authentic taste back home.
[Copyright The Jiji Press, Ltd.]