Hiro 蕎麦 KITCHEN

さらしな 生一本

そばの実の中心部分を挽いた白い粉を用いて打ったそば。色が白く上品な香りを持つ、高級なそば。（出典：世界の料理が分かる辞典）

"Sarashina Kiippon" is a type of soba (buckwheat noodles) made using the white powder ground from the central part of the soba grains. It is a high-quality soba known for its white color and elegant fragrance.

写真のそばは、更科粉100％に熱湯64％を加えて作りました。真っ白で透明感があり、ほのかな甘みを感じます。また、特有の歯ごたえはたまりません。

The soba in this photo was made by adding 64% boiling water to 100% Sarashina flour. It has a pure white and transparent appearance, allowing you to sense a subtle sweetness.

Moreover, the distinctive firmness is irresistible.

ゆずの皮の絞り汁を添加した御膳粉100％のそばです。

御膳粉は、そばの実の中心部分だけを粉にしたものです。真っ白で成分のほとんどが澱粉です。

熱湯でアルファー化して生地を作っています。

麺は透き通っていて、絞り汁の添加で淡いレモン色になっています。

ゆずの香りと爽やかな酸味、そしてそば粉のほのかな甘みと独特の歯ごたえを味わえます。

This is a 100% soba made from high-quality flour with added yuzu peel juice. The flour used is specifically from the central part of the soba grain, known as "gozenko," resulting in a pure white appearance with the majority of its composition being starch. The dough is prepared by alpha-amylase conversion with boiling water.

The noodles are translucent and take on a light lemon color due to the addition of yuzu peel juice. Enjoy the aromatic fragrance of yuzu, a refreshing acidity, and the subtle sweetness of soba flour, all accompanied by a distinctive texture.

田舎蕎麦

色が黒っぽく、太めで香りが強い、自然で素朴な感じのそば。そばの実の外皮をつけたまま挽いて作る挽きぐるみのそば粉を用いる。（出典：世界の料理が分かる辞典）

"Inaka Soba" is a type of buckwheat noodle characterized by its dark color, thick texture, and robust fragrance, which imparts a rustic and natural quality. It is made by grinding buckwheat with its outer hull intact, using stone-ground buckwheat flour."

このそばは、加水44％です。歯ごたえがあり、そばの強い風味を感じます。黒い点はそば殻が粉砕されたものです。

鶏肉を使用したつゆとの愛称は抜群です。

This soba has a hydration ratio of 44%. It has a firm texture, allowing you to experience the robust flavor of the soba. The black specks are crushed buckwheat hulls. It pairs exceptionally well with a dipping sauce made with chicken.

このそばは、粗挽き粉100％で作っています。大変繋がりにくく生地が割れやすい粉なので、生地を麺棒に巻くことは避けています。加水は57％と多加水となり、歯ごたえがありなめらかでもちもちした食感のそばになります。茶色の粒は、甘皮が粉砕されたもので強い風味を感じることができます。

This soba is crafted using 100% coarsely ground buckwheat flour. The flour, known for its coarse texture that hinders smooth binding and makes the dough prone to cracking, prompts us to avoid rolling the dough with a rolling pin. The hydration level is set at 57%, resulting in soba with a firm yet smooth and chewy texture. The brown specks are from the pulverized outer layer of the buckwheat, providing a robust flavor experience.

冷蔵庫にある残り物を使って調理するのも楽しいです。

I also enjoy cooking with whatever's left in the fridge.

スーパーの総菜コーナーで買った天ぷらを十分温めて、冷えたビールをお供にもりそばをいただきます

Soba with reheated tempura from the grocery store and a chilled beer—easy, tasty, and just right.

だしのきいた暖かい天ぷらそばもいいです。おかわりは、幅広のそばでいただきます。

 A warm bowl of tempura soba with that rich dashi broth would be perfect. I'll have the wide soba for my next helping.

角上魚類の天ぷらを使って関西風のだしでいただきます

We’ll enjoy soba noodles in Kansai-style broth using tempura from Kakujō Gyorui.

自宅で打ったそばは気取らず、いただきます

Soba made at home, served without pretense — just the way I like it.

さらしなのかけそばを食べたことがある方は少ないのではないでしょうか 素朴にそばを味わえる一品です

There may be few who have experienced Sarashina-style kake soba. This dish allows you to savor the pure, simple taste of soba.

大根おろしを乗せたぶっかけタイプのそばです。

その他、具材として、鰹節・きざみのり・揚げ玉を加えています。

そばは、そば殻も含んだ石臼粉をブレンドした九割そばです。

 A delightful soba dish featuring grated daikon radish on top, served in a refreshing "bukkake" style. In addition to the daikon topping, the dish includes bonito flakes, shredded seaweed, and crispy fried tempura flakes as complementary ingredients. The soba itself is made from stone-ground buckwheat flour, which includes the outer husk, creating a unique and flavorful experience.

素揚げした茄子をトッピングしたおろしそばもお薦めです

I also recommend oroshi soba topped with lightly fried eggplant.

寒い冬は、おろし大根を加えた熱々のつゆでつけ麺をいただきます

In the cold winter months, I enjoy tsukemen dipped in piping-hot broth with grated daikon.

シチューにめんつゆを加え、ねぎと黒コショウをトッピング

ほんのり醤油味のシチューにさらしな系の白いそばはとても良く合います

A unique dipping sauce made by adding noodle broth to stew, topped with green onions and black pepper.

The light soy-flavored stew pairs wonderfully with Sarashina-style white soba noodles.

The soba in the picture features seasoned chicken, green onions, burdock, and shiitake mushrooms in addition.

肉そば つゆは、かつおだしに豚肉と玉ねぎを加えて作りました。

肉の油と田舎蕎麦の相性はピッタリです。

この田舎蕎麦は太目の八割そばです。190gの麺を茹で、肉そばともりそばの両方を味わいました。

The broth is made with bonito dashi, enhanced with pork and onions.

The richness of the pork fat pairs perfectly with the Inaka Soba. While the meat is rich and high in calories, the fiber-rich soba helps to balance and embrace those flavors. Surprisingly, the combination not only complements each other in texture but also has an unexpectedly harmonious taste.

This Inaka Soba is a thicker, 80% buckwheat noodle. I boiled 190 grams of noodles to enjoy both Niku Soba and Mori Soba.

更科蕎麦に大和芋と白謙かまぼこ（釜石）をトッピング

Sarashina soba topped with grated yam (Yamato imo) and Shiraken kamaboko (Kamashi).

多摩湖近く、地元に愛されるそば屋

A beloved local soba restaurant near Lake Tama.

品の良い平麺タイプの田舎蕎麦

Refined flat-cut Inaka soba with rustic charm.

オープンキッチン、L字のカウンター席で本物を味わう

Savor authentic soba at an open kitchen, seated at an inviting L-shaped counter.

挽きたてのそばの香りを味わう

Enjoy the aroma of freshly milled soba.

十割そば

このシンプルな様相に一つの究極が隠されている

100% Buckwheat Soba

This simple appearance evokes a sense of ultimate perfection.

田舎蕎麦

この存在感に圧倒される

Inaka Soba (Rustic Soba)
One can’t help but be overwhelmed by its commanding presence.

青味そば
十割のふんわりとしたやさしい蕎麦のおいしさを知ってほしい

Aomi Soba (Soba with Green Peas)

How many people in Japan truly know the gentle, fluffy texture of 100% buckwheat soba like this?

鶏せいろ

Cold Soba with Hot Chicken Dipping Sauce

 緑川の熱燗におまかせの蕎麦前３点セット（一人用ハーフ500円）

挽きたてのそば粉だから、ほどよい「ねっとり」感が味わえる

鰊の切込み

押出製法の10割そば　

鴨だしそば　やさしい味付けで豆腐・野菜・鴨肉とのハーモニーが味わえる

暖かいおもてなし、サクッとろ～の天ぷら、そして風味十分のしっかりした歯ごたえのそば...思わず唸ってしまう

Warm hospitality, crispy yet melt-in-your-mouth tempura, and flavorful, firm-textured soba... It's so good, you can't help but hum in delight.

素材の香りが、気持ちよく鼻に抜けていく・・・
The aroma of the ingredients pleasantly drifts through your nose...

蕎麦の香りともちっとした食感のハーモニーがすばらしい

The harmony of the soba's aroma and its chewy texture is simply wonderful.

中央にエスコンフィールド北海道を望めます。
その左手に北広島団地が広がっています。

You can enjoy a view of Escon Field Hokkaido in the center. To the left, there is the Kitahiroshima Housing Complex.

 北広島団地からエスコンフィールドを望む

 View of Escon Field from Kitahiroshima Housing Complex

開閉式の屋根と天然芝を特徴とする球場です。

三塁側から左手を見た時の写真です。

We will also feature photos of Escon Field, where our classroom is located in Kitahiroshima.

The roof of the stadium is open, providing an open-air atmosphere.

Here is a photo of the natural turf being watered.

This picture is taken from the third base side, looking towards the left.

レフト席側から右手を見た時の写真です。

A photo taken from Left outfield seats, looking towards the right.