This article was written as of June 2021. Please contact the store for details.

Hello!

The number of sunny days is increasing, and it’s starting to feel like early summer!

Suddenly, if you’re reading this in Yamagata, no matter how hot it is, you want to eat ramen, right?

If you’re going out to eat lunch on the weekend, isn’t ramen the only option?

Maybe you’re eating ramen at home while watching a ramen special on a local TV show?

Right, because that’s what I do (￣∇￣)v

Even if it’s not that extreme, ramen is that familiar to the people of Yamagata Prefecture.

Even on hot summer days, ramen shops in Yamagata Prefecture are thriving.

Yamagata gourmet! Cold Nikusoba

By the way! Along with ramen, the noodle culture of Yamagata Prefecture that cannot be left out is Nikusoba and Nikuchūka (meat Chinese).

Cold nikusoba is a cold soba noodle dish with chicken broth, topped with chicken roast and spring onions.

It is not ice cold, but rather close to room temperature, so it is easy to eat!

Chicken soba is generally made with chicken thigh meat, but Nikusoba uses slices of Mama chicken. The texture is crunchy and chewy.

It is a simple but very tasty dish that goes well with the thicker, firmer buckwheat noodles!

You often see customers from outside the prefecture lining up at famous restaurants.

Just a little tip, but ordering this cold Nikusoba even in the middle of winter is a bit of a cool order.

A popular restaurant in Higashine City! Nikusoba Hakuyou

This time, we visited Nikusoba Hakuyou.
You will see the signboard as you head straight toward Sendai on Route 48.

At lunchtime, the parking lot is always crowded with cars and motorbikes.

The menu can be found here.

Other menu items.

Which one, what shall I choose?

I’ve decided!

I’ll have soba noodles cold or hot, and today I’m going to add “Gesoten (squid tempura)” to my order.

Some of you may be thinking, “Why order Gesoten?” But this is a rather standard ordering style for people in Yamagata Prefecture.

Not everyone orders it every time, but it’s nice when it’s available.

The hot Nikuchūka (meat Chinese) and Gesoten arrived first.

Next arrived was the cold Nikusoba.

The Gesoten (squid tempura) is crispy and delicious as is, but we recommend eating it like this!

It’s a sweet soup with a strong stock flavor, and when I drink it I feel like I’ve come to Hakuyou.

Both the soba and Chinese noodles are thick and very filling.

The way the chicken oil floating in the sweet soup clings to the noodles is really delicious♪

The portion is quite filling, so if you’re not sure if you can finish it, just ask for a smaller portion when ordering and you’ll get a 50 yen discount!

Hakuyo is also open in the evenings on Saturdays, Sundays, and public holidays.

I heard that miso ramen is only served in the evenings, so I’d like to come back another time!

Cook at home! Tips for making delicious Nikusoba!

Now that I have introduced Hakuho’s Nikusoba, I have a doubt.

Have you ever thought that even if you use commercially available soba sauce, the taste is still different from that of soba noodles at a restaurant?

This time, we asked the manager, Mr. Matsuura, for some tips on how to make delicious meat soba at home!

He told us that store-bought soba sauce is fine.

He also told us that adding cooled “chicken oil,” which is the yellow oil that comes out when frying or boiling chicken skin, sold in supermarkets, would greatly improve the taste.

If just a little effort can change the taste, I would definitely like to try it!

An interview with the store owner, Mr. Matsuura!

We asked him directly about his thoughts and priorities.

Higatcha: “The soup for Nikusoba and Nikuchuka is different, right? If there is anything you are particular about when making Nikusoba, please tell us.”

Matsuura-san: “Many people may think so, but the soup for Nikusoba and Nikuchuka is actually the same. I make adjustments to suit both. I think it’s important not to run out of ingredients. I make it alone, so if I run out of ingredients, it would be a disaster.”

Higatcha: “Wow! I thought they used different soups! Maybe it’s because the taste changes depending on the noodles?

I really like both.”
In addition to this question, I could see the manager’s particularities, so I’ll add that

He fine-tunes and checks the soup every day.

He reads various things from the customers’ reactions and if he feels “what’s wrong?”, he checks it right away.

I think he actively listens to the opinions of his employees and puts his heart into finding areas that can be improved and making them better every day.

He also said that he wants to provide good products by selecting and using materials that he is satisfied with.

Mr. Matsuura, who speaks with a soft expression on his face, exudes a spirit of inquiry and uncompromising craftsmanship that is common among people who make things.

It is no wonder that Hakuyou’s products are not only delicious but also have many fans.

He is a person who values his relationships with his customers.

He says, “Nowadays, the number of customers from Sendai is decreasing, but there are still many locals who visit us regularly, as well as many people from other cities! I’m so grateful!” He said with a smile.

I like the atmosphere of the restaurant the moment I enter, or rather, the feeling of being welcomed anytime I come to the restaurant, which makes me feel at ease.

I hope that many people will enjoy the cold Nikusoba during the coming hot season!

Thank you for reading to the end.(*ˊᵕˋ*)