Negi Soba hails from Fukushima Prefecture and features buckwheat noodles served in a flavorful broth, accompanied by locally grown green onions. Unique to this dish is the use of a whole green onion as an eating utensil and a garnish. Fukushima's ideal climate for buckwheat cultivation has made soba a local staple, while the dish's distinctive presentation reflects the playful creativity of regional culinary traditions. Historically, buckwheat was cultivated in Fukushima's mountainous regions due to its resilience, making soba an integral part of the area's diet. Today, it's celebrated at festivals and served in soba specialty restaurants across the region.
The combination of nutty, earthy soba and the sharpness of green onion offers a harmonious balance of flavors. The broth, often infused with soy sauce and bonito flakes, pairs beautifully with the fresh, crispy onion. Negi Soba has evolved into a cultural icon of Fukushima, representing both the agricultural pride and inventive spirit of the prefecture.