Trip to Yamagata| Gourmet of Oishida-machi
At midstream of Oishida dumpling "Mogami River 1,000 dumpling" which tofu maker makes Mogami River.
The Teuchi soba every year end of October (Sat, .. of kind "Raigo-ji Temple convention" peculiar to town use
Traditional pickled Oishida-machi origin "pesora pickles." Mogami River which was full of the prosperity.
Amount of production of watermelon is Oishida-machi of the top-class in the summer. Noon and night heat and cold difference.
Exquisite taste recommendation that careful making soba produces is shi with buckwheat flour from hometown.
Vaunted side side to make with 100% of high quality buckwheat flour is side to reach from old days.
It is re-opening Komagata, Tokyo "soba holy priest" in shop of Nozomi Hayama "soba restaurant Namba" Kashiwakura.
Well-established taste is long-established store of the extremity 1961 opening of business of polish. Visitors a large number of from the prefecture outside.
The master who opened a shop in the wake of discerning soba sobaphilia which cake craftsman hit.
It is issued � PRESSART of Miyagi to one house of well-known store Yamagata of really delicious soba.
Of shop buckwheat flour 100% all from hometown of traditional closing a bargain in Oishida station building.
It is loving couple of game side enthusiast with thin noodles with waist and sweet soup of bonito.
Time low-speed using original soba from hometown playing for "feelings" of me style.
We just use thatched house of the early period of Sarashina soba Showa to eat in thatched shop.
Shop "instigator of Jinengo side" Kaido of instigator who is particular about Jinengo.
It is shi tsu .. with flavor local buckwheat flour from Jinengo of valid soba to be able to taste in private house
Two, .. using buckwheat flour of 100% of fragrance Jinengo products of Jinengo to taste in room
Grated juice and soba soup of shop Japanese radish which can enjoy taste of Momma of Jinengo.
Delicious Delicacy that there was shokusaitoko, and clogs were brought up by nature of local Yamagata.
Bean-jam cake which assumed rice and sticky rice raw materials