Ono Pure Water Restaurant
- Menu introduction
Good buckwheat noodles need good quality water.
Ono is known for its locally produced ‘soba’ (buckwheat noodles), called ‘Zairaishu.’
The wide variations in night and daytime temperatures,
which are typical of basin regions, are a key factor in the delicious flavor of Ono’s ‘soba.’
Water is vital at every stage of the ‘soba’ production process: making the noodles; boiling them; rinsing them; and for the soy sauce used in the noodle soup.
Ono’s soft, smooth water makes the ‘soba’ taste all the more delicious.
Tasting Ono’s ‘soba’ means tasting Ono’s water as well.
However, it is difficult to taste really fresh Ono ‘soba’ at home.
It is extremely difficult to get the full flavor of fresh Ono ‘soba’ if you eat it at home.
Even if you bring it straight home from the shop, the flavor only lasts for a day.
The flavor deteriorates over time, and the taste of the soup becomes overly concentrated.
You can eat Ono ‘soba’ up until the rainy season because hot weather spoils its flavor.
We package the noodles tightly to stop them breaking and to hold in their flavor.
When the ‘soba’ arrives, try to eat it as soon as possible before the flavor disappears.
This way, you cannot fail to appreciate its taste!
(fresh buckwheat noodles)
- Soba-Dokoro Bairin
- Mentei Irohaei
- Meisui-Teuchi-Soba Oshozu