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Hegi Soba

Soba (buckwheat) noodles are eaten throughout Japan, but Ojiya’s local specialty, hegi soba, has a unique twist: the buckwheat flour is mixed into a paste with funori, a delicate red seaweed that grows on rocks by the seashore. The seaweed paste acts as a binding agent and gives the noodles a velvety texture.

In Japan, soba is eaten both hot and cold. Hot soba is served in a bowl with dashi broth often with vegetables, tempura, or other toppings. Zaru soba, or cold soba, is served on a tray with a dipping sauce on the side, to which condiments such as scallions and wasabi are added.

Hegi soba noodles are served cold in bite-sized portions, arranged in layers on a large tray called a hegi. The word is derived from the Japanese word for “peel” or “strip” because the tray is made from slender strips of cedar. Hegi soba is meant to be shared and is traditionally eaten on special occasions, such as weddings and births. Today, people enjoy hegi soba at any time.

Generally, wasabi is the condiment of choice to serve with soba noodles, but hegi soba is typically served with a yellow paste called karashi (Japanese mustard). This is because of the scarcity of wild wasabi around Ojiya.

Many restaurants in Ojiya list hegi soba on the menu, offering visitors the chance to try this unique local specialty around the city. Many places serve the noodles with both wasabi and karashi, a dipping sauce made with dashi, and a variety of side dishes.

片木蕎麥麵

全日本都有蕎麥麵，但小千谷的特產「片木蕎麥麵」（一種盛在木托盤上的蕎麥涼麵）與眾不同：當地人在蕎麥麵粉中加入了「布海苔」糊，那是一種生長在海岸礁石上的嬌嫩的紅藻。布海苔糊起到了食用黏著劑的作用，能給麵條帶來柔滑的口感。

在日本，蕎麥麵可以冷吃或熱食。熱麵與出汁（由鰹魚乾和昆布熬製的日式高湯）一同盛在碗裡，通常還加上蔬菜、天婦羅或其他澆頭；涼麵則盛在淺盤中，旁邊配有蘸汁以及蔥花、山葵等調味料。

片木蕎麥麵是涼麵，分成一口量的小綹，整齊排放在被稱為「片木」的木盒中。木盒蕎麥麵因使用薄杉木片製作的盛具而得名。這種麵條的擺盤方式便於分食，以前只在婚禮和慶祝孩子出生等特別的日子才會出現，但現在已可以隨時享用。

蕎麥麵一般搭配山葵食用，但小千谷周邊少有野生山葵，因此片木蕎麥麵的調料通常是「辛子」，即日本黃芥末。

小千谷許多餐館菜單上都有片木蕎麥麵，在全市區各處都可品嘗到這道當地特色美食。許多店家會提供山葵和辛子兩種調料，以及出汁和各種配菜。

片木荞麦面

全日本都有荞麦面，但小千谷的特产“片木荞麦面”（一种盛在木托盘上的荞麦凉面）与众不同。当地人在荞麦面粉中加入了一种“布海苔”（海萝）糊，这是一种生长在海岸礁石上的娇嫩的红藻。布海苔糊起到了粘合剂的作用，能为面条带来柔滑的口感。

日本的荞麦面可以热食或冷食。热面与出汁（由鲣鱼干和昆布熬制的日式高汤）一同盛在碗里，通常还加上蔬菜、天妇罗或其它浇头；凉面则装在浅盘中，旁边配有蘸汁以及葱花、山葵等调味料。

片木荞麦面是凉面，分成一口量的小绺，整齐排放在被称为“片木”的木盘中。木盘使用薄杉木片制作，因此取名“片木”。这种面条的摆盘方式便于分食，以前只在婚礼和庆祝孩子出生等特别的日子才会出现，但现已日常食用。

荞麦面一般搭配山葵食用，但小千谷周边少有野生山葵，因此片木荞麦面的调料通常是“辛子”，即日本黄芥末。

小千谷许多餐馆的菜单上都有片木荞麦面，在全市各处都可品尝到这道本地特色美食。许多店家会提供山葵和辛子两种调料，以及出汁和各种配菜。