Sowing Shinshu Soba Seeds in Spain: The Epic Journey of Master Soba Craftsman Yoshihiro Yamazaki
Yoshihiro Yamazaki has spent nearly twenty years cultivating soba culture in Spain, from Cantabria to Barcelona. This is his story.
Asama Onsen boasts 1,300 years of noble history as an exclusive hot spring retreat, located near the fortified city of Matsumoto, in Nagano Prefecture. To the north, vibrant green soba fields unfold, leading to Azumino, where the pure Alpine water pays tribute by cultivating Japan’s finest wasabi.
Mr. Yamazaki is the fifth-generation owner of Hotel Tamanoyu, a historic inn (ryokan) located in this picturesque land, in addition to being a master in soba making. Today, his stage has expanded far beyond Japan, reaching Spain.
A Project That Begins in the Soil
Having studied Spanish during his time at Sophia University, Mr. Yamazaki is driven by a fervent desire to share the wonderful Shinshu soba culture. His mission goes beyond simply serving a delicious dish. It is a magnificent project that directly connects agriculture to the table: “sowing seeds in local soil, cultivating them, harvesting them, and making soba noodles from fresh flour.”
It all began in 2007 in Cantabria, a region in northern Spain. Initiated with the full support of the local community, soba cultivation yielded great results, and the autumn tasting event received the highest praise. This was not a one-time event; it evolved into a wave of cross-border exchange that motivated serious research into its cultivation by regional institutes and the visit of high-ranking Spanish dignitaries to the “Matsumoto Soba Festival” in Nagano.
From Cantabria to Barcelona
Subsequently, Mr. Yamazaki traveled to various events throughout Spain, accompanied by his dedicated students, family, and friends. He served more than 120 portions of handmade soba at the “Cherry Blossom Festival” in Seville, showcased his brilliant skill at a festival in Catalonia, and presented his art before the Consulate General of Japan in Barcelona.
While paying homage to history by visiting farmers in the La Garrotxa region, where a unique buckwheat culture has long existed, he also took the culinary world by storm. In the kitchens of the most select restaurants and at the famous culinary school “MIMO” in the gastronomic city of San Sebastián, he amazed the best local chefs. Today, his passion inspires a new generation of local artisans, and Shinshu soba culture continues to advance across the sea, side by side with Mr. Yamazaki.
Shinshu Matsumoto Asama Onsen, Hotel Tamanoyu
Hotel Tamanoyu is a historic inn officially and authentically certified as a “Shinshu Soba-Kiri” establishment (genuine Shinshu soba noodles). Its affiliated shops, which include a specialized local pickle shop and a soba restaurant, are also very popular.
Savoring Authentic Shinshu Soba in Catalonia: The Master’s Dedicated Apprentices
Arnau Isanta, Ryokan Sushi
Chef-owner of Ryokan-Sushi, a popular Japanese restaurant in the residential and leisure area of Tremp, Catalonia, and instructor at the Musubu Shinshu Soba Dojo.
Ignasi Calonge, Soba no Yume
Founder of Soba no Yume. He regularly organizes temporary (pop-up) soba events at Musubu, Barcelona, among other venues.
Want to experience Yamazaki’s craft up close? On September 14 and 15, Musubu Barcelona hosts the Soba Dojo, a workshop where you can learn to make soba alongside him or enjoy the demonstration and tasting. Discover all the details and book your spot here.
Migiwa Komatsu
Musubu Barcelona Association