History of “Kanzarashi Soba” in Traditional Production Areas and Current Situation in Current Production Areas

Abstract

"Kanzarashi Soba", made by soaking buckwheat seeds in river water in winter and exposing it to the cold wind, was offered to the shoguns from the Takato and Takashima clans in Shinshu from the mid-Edo period to the end of the Edo period.

In this paper, we aim to clarify the history of "Kanzarashi Soba" in both clans and its current production status in the regions where it is being produced.

The original purpose was to maintain quality over a prolonged period. The offered products were transported to Edo as buckwheat kernels. Today, "Kanzarashi Soba" is produced in 27 regions, mainly for town development; the production process varies according to the natural conditions in each region, with variations in eating quality.