Archives: Travel Post

A soba place that makes use of the thatched-roofed house of Ouchi-juku as it is. Takato [Takatoo] soba 1320 yen, which is made of hand-made soba made with ground flour and is eaten using long onion as a piece of chopstick, is popular. Water soba is 1430 yen for underground water pumped from the deep well in the courtyard, which is made into RO water (pure water) by a reverse osmosis membrane method, and the soba hit with the water is eaten with grated juice. There are also river fish dishes such as Kozuyu 440 yen, which is one of the traditional dishes of Aizu using dried shell columns, and char and ayu.

It is located in Ouchi-juku, where there are many famous soba shops, and the soba place has an impressive thatched roof and curbside. The soba noodles made with millstone buckwheat flour are made with the texture of mochi. Soba noodles are also recommended. Soba noodles 495 yen, soba 880 to 1155 yen.

A local dish of Minamiaizu, Shingorou, including hand-made soba noodles using locally produced buckwheat flour. We also recommend the old-fashioned local food, which is made by skewering half-baked fusuchi rice and smeared with miso made with a local specialty, Jugoma. In addition, it is possible to taste curry made from Aizu chicken from Shimogo-cho, which has a low fat texture. From December to March, you need to visit the store.

His right hand over Okawa at Nonogami Bridge. It was this place that was chosen by a chef born in Iwaki, Fukushima Prefecture, in search of water, air and hot springs. The building, which is in harmony with the surrounding nature, was built by collecting wood from the same basteries as Yunogami Onsen Station. You can enjoy dishes using fresh seasonal ingredients such as local vegetables and beef. Lunch 3850 yen, 5500 yen, with full reservations.

A soba restaurant located in front of Isasumi Shrine towards Aizu Hongo. The store, which used the old house from the Edo period, also has a hearth, etc., and the soba is ground with a millstone from a watermill. The recommendation is 1200 yen (plus tax) for Tenzaru soba with seasonal vegetable tempura. There are also simple-tasting hand-made zaru soba noodles 800 yen (plus tax).

You can taste a selection of natural ingredients such as natural wild plants and char in spring, clear water in summer, and domestic matsutake mushrooms and natural mushrooms in autumn. The domestic matsutake, which is handled at the Heavenly Chaya, was awarded the Outstanding Award in the "100 Culinary Kingdoms 2018". Surrounding the hearth in all rooms, you can spend time brimming with the wild along with the slow flow of dishes that make use of the ingredients, such as salt-grilled natural sauce using homemade white charcoal, grilled matsutake mushrooms, and special kuroge wagyu grills. It is a complete reservation system, from 3800 yen to 3800 yen to Matsutake mushroom courses (from 2 people).

国道400号沿いにある豆腐料理の店。無化学低農薬の青ばと豆を使った青ばととうふ400g350円～は、枝豆独特のなめらかな舌触りが特徴。寄せとうふや豆腐とおからのドーナツなどもあり、それぞれ持ち帰りできる。

国道49号沿いにある食事処。地元で「桜肉」と呼ばれ食べ親しまれる馬肉。この馬肉を販売する精肉店の堀商店隣接のレストランで、さまざまな桜肉の料理が楽しめる。桜さしみは、ニンニクや唐辛子を味噌であえたからし味噌を醤油で溶き、これを付けて食べる。桜さしみ定食(もも)1000円。桜肉の煮込も人気。

Nishiaizu, whose lore remains that the cultivation of soba began at the announcement of Tori-Oi-kanyin at Nyohoji Temple. The shop, which is adjacent to Torioi Kannin, uses only buckwheat flour from the ground taken around Nishi-Aizu and Aizu. Coarsely ground and hit 10 soba noodles with a rich aroma and good throat. Recommended is Tenzaru 1430 yen.

"Nishi-Aizu Nozawa-juku Miso Ramen Association" with 11 stores. The sweetness of the vegetables and the umami of the meat dissolve into the soup by adding the soup and the soup to stir-fry the Nishiaizu mineral vegetables and ground meat in a wok. Custom-made medium-sized noodles are also well-matched with entangled soup. 800 yen of miso ramen.