Nishin soba, or herring soba, is a specialty from Kyoto that was originally made with dried herring (nishin) carried to Kyoto on kitamaebune trading ships. Wanting to spread its popularity to Yamagata Prefecture’s Shōnai Region, the chef made use of years of cooking experience to develop this product.
Dried herring is simmered until even the bones are soft. As the meat is pulled apart, the fats and umami of the herring spread into the broth, making a delicious soba meal.