nntsuzu/KFTT huggingface dataset:
English: The box-like tool called okamochi (a carrying box) was used for delivery.
Japanese: このためには岡持ち（おかもち）と呼ばれる取っ手のついた箱型の道具が用いられた。
English: The shop errand boy usually delivered soba and picked up the dishes such as donburi bowls and seiro afterwards.
Japanese: たいていは店の使い走りが蕎麦を出前し、後で丼や蒸籠などの器を引き取りにゆくことが多かった。
English: It seems that money was collected during the second visit (when dishes were picked up) back in those days, but nowadays the bill is settled during the first visit (when the food is delivered).
Japanese: 勘定は古くは2度目のときにもらったらしいが、現在では1度目のときに精算することが多い。
English: After the war, bicycles and motorcycles began to be commonly used with the delivery man balancing a tall stack of numerous seiro on a shoulder with one hand while holding the handlebar with the other which was the symbolic sight of soba restaurant business at one time.
Japanese: 戦後は自転車やオートバイを利用することも多く、高く積み重ねた蒸籠を曲芸さながら肩に担いで片手でハンドルを握る姿は、いっとき蕎麦屋の象徴であった。
English: It subsequently became common to use delivery box carriers with motorcycles whereby acrobatic performance of the delivery man carrying a pile of seiro can no longer be seen these days.
Japanese: その後、オートバイでは出前機を用いる方法が普通になり、蒸籠担ぎの曲芸はあまり見られなくなった。
English: Additionally, there are numerous stand-up-eating soba/udon noodle shops where customers eat at the counter standing or sitting down on inexpensive folding chairs.
Japanese: また、客が店内のカウンターで立ったまま食べる（立ち食い）・簡易椅子に腰掛けて食べるスタイルの営業形態を基本とした蕎麦屋『立ち食いそば・うどん店』も多数存在する。
English: These types of soba restaurants are usually seen at railroad stations and their surrounding areas, in urban and commercial areas including business districts and at entertainment facilities such as theme parks, baseball parks and race courses.
Japanese: これらは、鉄道駅やその周辺地域、ビジネス街などの市街地・商業地域、あるいは遊園地、野球場や競馬場などの遊興施設などに多い。
English: The term 'sobaya' (soba restaurant) includes restaurants that offer both soba and udon, in addition to those specialized in soba.
Japanese: 蕎麦専門店だけではなく、うどんも提供する店もありこのような店も「蕎麦屋」と呼ぶ。
English: It is said, however, that, as sobakiri gained popularity, udon began to fall out of favor subsequent to the mid Edo period.
Japanese: しかし、江戸時代中期以降、江戸での蕎麦切り流行に伴って、うどんを軽んずる傾向が生じたという。
English: One of the factors for soba prevailing over udon in Edo was that the vitamin B1 rich buckwheat was effective in preventing beriberi referred to as the 'Edo disease' common among people often eating polished rice.
Japanese: 江戸でうどんよりも蕎麦が主流となった背景には、白米を多食する人に見られ「江戸わずらい」と呼ばれた脚気を、ビタミンB1を多く含む蕎麦を食べることで防止できたことにもよる。
English: "Bakemono Oeyama" (written by Harumachi KOIKAWA), the collector's item kibyoshi (an illustrated book of popular fiction having a yellow cover) from the Anei era is a story comparing a feud between soba and udon and the extermination of Shuten Doji (the leader of a group of bandits in the Kyoto area).
Japanese: 蕎麦とうどんの抗争を酒呑童子退治になぞらえた安永期の珍品黄表紙『化物大江山』（恋川春町作）がある。
English: This book depicted a façade of value judgments towards soba and udon by the Edo people in those days being surprisingly worthwhile as historical material
Japanese: 当時の江戸人の蕎麦・うどんへの価値観の一面を描いていて、意外な資料価値がある。
English: For some reason, 'himokawa udon' belonged to the soba camp suggesting its exceptional popularity in Edo where soba was the overwhelming favorite.
Japanese: なぜか、「ひもかわうどん」だけは蕎麦側についており、蕎麦一色だった江戸でも例外的に人気があったようだ。
English: Since then, in Edo (Tokyo), eating soba even became an esteemed pursuit being sort of 'stylish.'
Japanese: 以後、江戸→東京では、蕎麦を手繰ることに一種の「粋」を見出す高い価値付けさえ生じるようになる。
English: It ultimately acquired the status of a popular snobbish hobby to visit a soba restaurant in the early evening alone to eat soba with toppings and drink sake.
Japanese: 「夕方早くに蕎麦屋で独り、種物の蕎麦を肴に酒を飲む」ことが、スノッブ（俗物根性）さも臭わせる趣味として横行するまでに至る。
English: In "I Am a Cat" (1905) by Soseki NATSUME, there is a passage where the posh free spirit Meitei who prided himself in being stylish boasted that udon was something a packhorse driver would eat.
Japanese: 夏目漱石の『吾輩は猫である』（1905年）でも、粋人を気取るハイカラ遊民・迷亭が「うどんは馬子の喰うもんだ」とうそぶく。
English: That passage continues with descriptions of Meitei subsequently letting himself into the house of Kushami Sensei where he ordered soba delivery and ate it by himself.
Japanese: そして上がり込んだ苦沙弥先生宅で勝手に蕎麦の出前を取って一人で喰う描写がある。
English: Meitei eloquently lectured on the art of soba eating and swallowed soba with a condiment of hot wasabi, tears his eyes, adhering to his idea of stylishness which seemed a bit like snobbish affectation, but compared with Meitei's being a passionate stickler about soba, the impression of udon, with the dyspeptic Kushami Sensei being the 'udon lover,' seems relatively unexciting.
Japanese: 蕎麦食いの講釈をとうとうと垂れ、薬味のワサビの辛さに涙しつつやせ我慢で耐えて蕎麦を呑み込む迷亭のいささか俗物的な面も否めない粋へのこだわりぶりに比べ、胃弱症の苦沙弥先生が「うどん好き」であることで、うどんの印象は相対的に冴えないものとなる。
English: In "Bocchan" (1906) also by Soseki, there was a passage in which the typical Edo person Bocchan ordered a bowl of tenpura soba in Matsuyama City.
Japanese: 同じく漱石作品の『坊っちゃん』（1906年）においても、江戸っ子である“坊っちゃん”が松山市で天ぷら蕎麦を注文する一場面が見られる。
English: Recalling that Soseki was heavily influenced by Edo culture, it seems that the above depictions in "I Am a Cat" were in keeping with a certain stereotype that existed in Edo (Tokyo).
Japanese: 漱石が江戸文化の影響を色濃く受けていた事を想起すれば、『猫』での描写は、江戸・東京におけるある種のステレオタイプにのっとったものだったろう。
English: That idea is hard to eliminate and soba remains dominant over udon in Tokyo at present.
Japanese: その観念は容易に抜き難く、現在でも東京では、うどんより蕎麦の方が優勢なままである。
English: It seems that the Tokyo custom of using the highly seasoned soup made on the premise in conjunction with soba for udon stems from the idea mentioned above.
Japanese: 蕎麦を食べる前提で作られた濃厚なつゆをうどんに用いるのも、これに起因すると見られる。
English: The Edo people's preferences relative to soba and the differences in relation to eating soba between Tokyo and the Kansai district are discussed below:
Japanese: 江戸っ子の蕎麦に対するこだわりや、関西との違いとして上げられる点は以下の様な点がある
English: The leading area for soba in the Kansai district is Izushi-cho, Toyooka City, Hyogo Prefecture (Izushi-jo Castle town) and its 'Izushi soba' served on a plate is well-known.
Japanese: 関西における蕎麦処の筆頭は兵庫県豊岡市出石町（出石城下町）で、皿そば「出石そば」は広く知られている。
English: When Masaaki SENGOKU, the lord of the Ueda Domain in Shinshu, which was the major soba producing area in the Edo period, transferred to the Izushi Domain, he brought many soba chefs along to his new territory and it is considered that the Izushi soba tradition began.
Japanese: これは江戸時代に蕎麦の本場だった信州上田藩の藩主仙石政明が出石藩に国替えとなった際、大勢の蕎麦職人を連れて来て以来の伝統とされる。
English: While it is uncertain whether it is attributable to the background above, there are many restaurants that serve soba from every region of the country in addition to those produced in the local areas such as Izushi and Shinoyama City in Hyogo Prefecture.
Japanese: このためか兵庫県では出石や篠山市など地元の蕎麦のほかに全国各地の蕎麦を出す店が多く存在する。
English: Additionally, the celebrated nishin soba (a bowl of soba in hot soup served with stewed herring on top) developed during the end of the Edo period was inspired by 'kelp roll with herring' which had long been a side dish in Kyoto.
Japanese: また、有名なニシンそばは幕末に生み出されたものであり、古くから京都にあった惣菜である「ニシン昆布」に発想を得ている。
English: As with Osaka, udon tends to be more popular in Kyoto on the whole but, unlike Osaka, virtually no soba restaurant serves udon in Kyoto.
Japanese: 全体的に見れば、大阪と同じくうどんの方が好まれる傾向にあるが、大阪のようにそば屋がうどんを提供する場合は極めて稀である。
English: In Osaka, it is considered that generally udon is preferred over soba which is completely opposite of the situation in Tokyo.
Japanese: 大阪では「そば」より「うどん」の方が一般的に好まれるとされ、立場が東京とは全く逆である。
English: In Osaka, there is a strong notion that udon restaurants are offering soba to address the needs of users and there are some soba restaurants serving udon.
Japanese: うどん屋が利用者のニーズに応えて「そば」も出しているという概念が強く、蕎麦屋であってもうどんを提供する店も存在する。
English: The clear, light-colored soy sauce-based soup essentially intended for udon is often used.
Japanese: また、出汁は元来うどんに用いる前提で作られた、淡口醤油を基調とした透き通ったものを用いることが多い。
English: Osaka, however, developed its own soba culture, with Tanuki (noodles) (soba in hot soup with cooked fried tofu on top) and Kobu soba with kelp shavings on top originating in that city.
Japanese: しかし、それによって生まれた文化もあり、たぬき(麺類)（油揚げの乗ったそば）やとろろ昆布が乗ったこぶそばは大阪が発祥である。
English: Additionally, due possibly to the locality, soba made from whole buckwheat flour referred to as black soba and country-style soba tend to be preferred.
Japanese: また、そばは産地の関係か一般に黒そば、田舎そばなどとと呼ばれる殻ごと碾いたものが好まれる傾向にある。
English: Even in rural areas where buckwheat was cultivated by slash-and-burn farming, sobakiri was recognized as a treat for special occasions such as holidays, New Year's and when having company.
Japanese: 焼畑農法でソバを栽培していたような山村にあっても、蕎麦切りは祭礼や正月、来客時のごちそうであると認識されていた。
English: While not professionally trained, everyone knew how to make soba and when visitors came, the host or hostess made soba for them.
Japanese: どこの家でも素人ながらに蕎麦打ちの技術を持っており、来客があると、家の主人もしくは主婦が蕎麦を打ち、食事として供した。
English: Soba was served as mori soba with dipping sauce of either clear soup in which julienne vegetables such as carrots and shiitake mushrooms were cooked or miso soup.
Japanese: 食べ方としては、にんじんや椎茸などを細切りにして煮込んだ澄まし汁やみそ汁をつけ汁にして、もりで食べる。
English: To cut down the amount of buckwheat, daikon radish cut into matchsticks (not as a condiment) and boiled wild spring vegetables such as Japanese parsley were sometimes mixed with the noodles.
Japanese: また、蕎麦粉の節約のため、細切りのダイコン（薬味とは異なる）や、春にはセリなどをゆでて、麺と混ぜて盛りつけて食べることもあった。
English: On the other hand, sobagaki, very easy to make, was something one regularly ate when working out in the fields.
Japanese: 一方、蕎麦掻きは、作るのが簡単であることもあり、普段、農作業の合間に口にするような食べ物だった。
English: Other ways of eating soba included dango (balls) as with other minor cereals and mixing buckwheat flour into the vegetable stew.
Japanese: 他にも、その他の雑穀類と同様、団子にしたり、野菜を煮立てた中に蕎麦粉を入れてかき混ぜるような食べ方もあった。
English: Due to the fact that a self-supporting life style has become virtually non-existent and eating soba in urban fashion has become widespread, the way of eating soba which once had the distinct characteristic of each region is on the brink of obsolesce today.
Japanese: 食糧の自給をほとんどしなくなったことや、都会風の蕎麦の食べ方の普及により、地域ごとに特色のあった蕎麦の食べ方は廃れつつある。
English: Since buckwheat grows even in poor soil, it has been actively cultivated in mountainous areas and newly developed land from as far north as Hokkaido and as far south as Kagoshima in Kyushu.
Japanese: ソバは痩せた土壌でも栽培できたことから、北は北海道から南は九州鹿児島まで、山間地や新規開拓地で盛んに生産された。
English: For soba restaurants including those well-known/long-established, stand-up-eating soba noodle shops and soba noodle chains around the country, see also the respective topic.
Japanese: なお、各地の有名・老舗蕎麦店、立ち食い蕎麦屋、蕎麦チェーン店などについてはそれぞれ関連項目を参照。
English: Due to the extra time and effort required, the number of soba chefs and shops that make Tsugaru soba has subsequently decreased whereby it has become common to refer to the ordinary soba eaten in the Tsugaru region as Tsugaru soba.
Japanese: その手間から作る人や店が減少したことによって津軽地域で食べられる通常のそばを指すことも多くなった。
English: Soon after soba restaurants emerged in Edo, the art of soba making was introduced into and was established in Yamagata whereby buckwheat noodles became part of the regular diet in that area.
Japanese: 蕎麦店が江戸に誕生してから時間をおかず、蕎麦に関する技術が山形に伝わって定着し、常食されるようになった。
English: With no binding agents being used, the dough of Tachi soba is very easy to break making it difficult to fold and, as a result, the dough was rolled out into thin pieces.
Japanese: つなぎ粉を一切使わない生地で脆く畳むのが難しいため、まず生地を薄く伸ばす。
English: These pieces are subsequently stacked in several to a dozen layers to be cut and, hence, became referred to as Tachi (cut) soba.
Japanese: その後に数枚から十数枚重ねて裁つように切るところから、こう呼称されるようになった。
English: Bandai soba consists of buckwheat noodles made from the local buckwheat flour and water from natural springs in the western foot of Mt Bandai that has been designated as one of the 100 Best Natural Waters in Japan.
Japanese: 地産そば粉と名水百選にも選ばれている磐梯西山麓湧水群の天然水を使用した蕎麦。
English: In 2007, for the purpose of improving name recognition of Bandai soba and regional vitalization, 'The thirteenth Japanese Soba Exhibition in Aizu-Bandai' was held in Bandai-machi.
Japanese: 磐梯そばの知名度向上と地域活性化を目的として2007年に磐梯町で「第13回日本そば博覧会in会津・磐梯」が開催された。
English: Yamato soba is made only from the local buckwheat flour and river-bed water with no binding agents and the area is also making a strong effort in the soba-making workshop.
Japanese: つなぎを一切使用しない、地産そば粉と伏流水を使用した蕎麦で、手打ち体験にも力を入れている。
English: The Kanasago area (formerly Kanasago-machi) of Hitachiota City is the birthplace of 'Hitachiaki buckwheat,' the recommended variety of Ibaraki Prefecture and the old name for the town has been Revived as the brand name for locally grown buckwheat (Registered Trademark 4873108).
Japanese: 常陸太田市金砂郷地区（旧金砂郷町）は茨城県の奨励品種「常陸秋そば」の発祥地であり、その旧町名をそばのブランド名として復活させた（商標登録第4873108）。
English: The Imaichi district (formerly Imaichi City) of Nikko City has long been producing buckwheat with its climate and terrain being suitable for growing that crop.
Japanese: 日光市今市地区（旧今市市）は、ソバ生育に適した気候と地形だったことから古くからの産地である。
English: As for soba restaurants, some are old establishments while the other are new comers that have opened as local resources for the regional economic development project and, as part of the revitalization plan, the Nikko Soba Festival is organized in the fall.
Japanese: 蕎麦屋は老舗や地域おこしの地域資源として新たに誕生した店もあり、活性化の一環として秋には「日光そばまつり」が行われている。
English: 'Bonzaru soba,' developed on the locally-grown and locally-consumed principle is the main item.
Japanese: 地産地消（地元で生産し地元で消費する）の方針で取り組んだ「盆ざるそば」が主流。
English: Okayashiki Buckwheat Production Cooperative is responsible for growing, processing (producing buckwheat flour and fresh soba from the local buckwheat) and sales of buckwheat.
Japanese: 岡屋敷そば生産組合がそばの栽培・加工（地場産のそば粉や生そばを製造）・販売を行っている。
English: Since ancient times, this area has been suitable for growing buckwheat and soba used to be made at home for special occasions such as holidays and when entertaining company.
Japanese: 古くからそばの栽培に適した土地で、祝祭事や来客時には家庭でそばを打ってもてなしていた。
English: In recent years, however, the tradition of soba making has been taken over by soba restaurants as home-made soba began a downward trend which continues to be the situation today.
Japanese: ところが、近年はそばを打つ家庭が減少傾向であり、その伝統が蕎麦屋に受け継がれ現在に至っている。
English: Jubei soba was named after the ferryman who drowned himself in Inbanuma subsequent to rowing the boat for the man of righteousness Sogo SAKURA by violating prohibition when Sakura went to Edo to make a direct plea to the Shogunate.
Japanese: 義民・佐倉宗吾が幕府へ直訴するために江戸へ向かう際、禁制を犯して渡し舟を出しその後印旛沼に身を投じた渡し守「甚兵衛」の名前を使った蕎麦。
English: During the Genroku era (from 1688 to 1703), sobakiri was presented to Monk Imperial Prince Koben, the chief priest of Toeizan Kanei-ji Temple of the Tendai winning plaudits from the same.
Japanese: 元禄年間、天台宗東叡山寛永寺貫首公弁法親王に蕎麦切りを献上し賞賛を得る。
English: It is said that tororo soba originated during the Taisho period, when a restaurant at the foot of Mt. Takao served buckwheat noodles with the grated yam topping to boost energy of worshippers who were on their way up to the temple on the mountain-top.
Japanese: 大正時代、山を登る参拝客に精をつけてもらおうと麓の店が提供したのが始まりといわれている。
English: As a local resource for the regional economic development project, 'Takaosan Fuyu Soba Campaign' (Mt. Takao Winter Soba Festival) had been organized by the Fuyu Soba Campaign steering committee every winter (the sixth session as of 2008).
Japanese: 地域おこしの地域資源として、冬季に京王電鉄と「冬そばキャンペーン」実行委員会によって「高尾山の冬そばキャンペーン」が開催されている（2008年現在6回目）。
English: Hadano no soba has been selected as one of the New Best 100 Local Specialty Products of Kanagawa and there are various brands of buckwheat noodles such as "Tanzawa soba" which emerged after World War II.
Japanese: 新かながわの名産100選に選定され、戦後に誕生した『丹沢そば』などのブランドがある。
English: Osaki soba consists of buckwheat noodles made of 100% stone-ground local buckwheat flour served with soup made from flying fish stock.
Japanese: 地元産で石臼挽きのそば粉100%で作った麺と、だしはアゴ（トビウオ）を用いた蕎麦。
English: Osaki Soba Festival was created based on the idea to make and eat real good tasting soba in 1978, is an event fostering regional vitalization where people can sample local specialty food items and enjoy the traditional performing arts of the Osaki area.
Japanese: 「うまい本物の蕎麦を作って食べよう」という発想から生まれ、併せて郷土料理を食べたり大崎地区の伝統芸能を鑑賞できる等地域活性化の催しとなっている「大崎そばの会」が1978年（昭和53年）に誕生した。
English: Toga soba was originally made from 100% buckwheat flour and eggs as the binding agent but, since it broke easily and its texture was not to everyone's liking, each soba restaurant in the area has been making noodles based on their own individual recipes in recent years.
Japanese: 元々は、つなぎは玉子でそれにそば粉100%で作る蕎麦だったが、麺が切れやすく食感の好みも分かれるため、近年この地域にある蕎麦店では各店毎に独自性出した蕎麦を作っている。
English: In the early Nara period, while training on Mt. Komagatake in Kiso, Enno Ozunu (a legendary holy man noted for his practice of mountain asceticism during the second half of the seventh century) received cordial hospitality from residents of Uchi no Kaya, the village along one of trails up the mountain.
Japanese: 奈良時代初期に役小角が木曽駒ヶ岳で修行中、幾つかある登山道の途中にある集落「内の萱」の里人に篤い持て成しを受けた。
English: Gyoja soba is served with sauce made by blending roasted miso (fermented soybean paste) in stock to which the grated hot daikon radish and green onion have been added.
Japanese: 焼き味噌を溶き入れたつゆ（辛つゆ）に薬味として辛子大根おろしとネギを入れて食べる。
English: As part of training, ascetic monks observed abstention from the five main cereals or all grains but since this requirement did not apply to buckwheat and since buckwheat berries and buckwheat flour could be eaten uncooked, these items were regularly food for those trainee monks.
Japanese: 行者は修行の中に「五穀十穀」があるが、そばは該当せず、また火を使わなくても食する事ができる点を理由に、そばの実や粉を常備食としていた。
English: Due to its climate conditions characterized by cool temperatures and frequent fog in early mornings and evenings suitable for buckwheat cultivation, buckwheat has been grown in this area since ancient times.
Japanese: 冷涼で朝霧や夕霧が発生する気候によりソバ生育に適していた事から古くからのソバ産地である。
English: Sunki soba, buckwheat noodles served with sunki (Nozawana, cole preserved in salt) and dried bonito shavings on top, is available in the winter season.
Japanese: 具材にすんき（野沢菜の漬け物）と鰹節を用いた「すんきそば」は冬季に作られる。
English: With respect to 'Kirishita soba,' in the narrow sense, it is a type of it means buckwheat produced in the foggy area where there is a large temperature difference between morning and night in the Togakushi region, buckwheat flour made from the buckwheat, and buckwheat noodles made from buckwheat flour.
Japanese: 「霧下そば」について、狭義では戸隠そばの中でも昼夜の気温差が激しく霧の発生する場所で獲れたソバやそば粉やそれで作った蕎麦だけを指す。
English: When using the term 'Zenkoji soba' in conjunction with a product, it is necessary to obtain permission (by authority) from Zenko-ji Temple Executive Office as well as to pay the royalty to use the Zenkoji brand.
Japanese: 商品に「善光寺そば」を使用する場合は善光寺事務局の許可（公許）をもらい、「善光寺ブランド」使用ロイヤルティーを支払う必要性が生じる。
English: Since Masayuki HOSHINA, the founding lord of the Aizu-Matsudaira family, was reportedly a big soba lover and since the Aizu clan had a very close relationship with the Takato clan of Shinano Province for more than twenty years, soba was eaten with the miso-seasoned 'karatsuyu' (salty sauce) (made from miso, grated daikon radish and green onions) in this area.
Japanese: 会津松平家の初代藩主保科正之は大変なそば好きだったと伝えられており、また二十数年信濃国高遠藩との密接な関わりがあり、この地域では味噌味（みそ+大根おろし+ネギ）のそばつゆ「からつゆ」にて蕎麦が食されていた。
English: Later on, when Masayuki HOSHINA was promoted to a high-ranking daimyo figure (Japanese feudal lord) of the Aizu Domain in Mutsu Province with 230,000 goku (of rice, with one koku being 180.39 liters), 'karatsuyu' soba was introduced to the Aizu region and became known as 'Takato soba' after its birthplace.
Japanese: その後、保科正之が陸奥国会津藩23万cと大身の大名に引き立てられたことがきっかけで、この「からつゆ」蕎麦の食べ方も会津地方に伝わり、発祥地の名を取って「高遠そば」と呼ばれるようになった。
English: That term 'Takato soba,' subsequently traveled from Aizu to the Takato area where 'karatsuyu soba' became also known as 'Takato soba' and, on the contrary, the soy sauce-based sauce made of rich stock was referred to as 'amatsuyu' (sweet sauce).
Japanese: その名が逆に会津から高遠地区に伝わって「からつゆ」蕎麦を「高遠そば」とも呼ぶようになり、それに対して出汁の効いた醤油味のつゆは「あまつゆ」とも呼ぶ。
English: Nowadays, Takato soba of Fukushima Prefecture is well known as the specialty food of Ouchi-juku in Shimogo-machi, Minami Aizu-gun, Fukushima Prefecture.
Japanese: 現在福島県の高遠そばは南会津郡下郷町の大内宿の名物として有名である。
English: It is the characteristic of this area that, instead of chopsticks, the accompaniment of green onions are used when eating Takato soba.
Japanese: 当地では箸が用意されず、付け合せの長ネギを用いて食す事が特徴である。
English: Motoyama-juku Station is referred to as the birthplace of sobakiri because of the passage in 'Honcho monzen (Fuzoku monzen)' published in 1706 which read, "Originating from Motoyama-juku Station in Shinano Province, sobakiri has become very popular nationwide."
Japanese: 本山宿は「そば切り発祥の地」といわれ、その所以は宝永3年（1706年）に出版された「本朝文選（風俗文選）」に『蕎麦切りといっぱ（いうのは）、もと信濃の国本山宿より出て、あまねく国々にもてはやされける』と書かれたことによる。
English: Additionally, there is an existing record that, on July 20, 1670, sobakiri was served to a feudal lord who stayed at the army headquarters in Motoyama-juku Station.
Japanese: また、本山宿本陣では寛文10年（1670年）6月4日の大名宿泊時に蕎麦切り献上の記録も残っている。
English: In this region, due in part to the tradition of passing down the art of soba making for generations at each household, there were no soba restaurants for a long time but, in recent years, some soba eateries were started by Motoyama Teuchi-Soba Shinkokai (Promotion Society for Motoyama Hand-Made Buckwheat Noodles).
Japanese: この地域では家庭毎に蕎麦打ちの技術が伝えられていたこともあって長らく蕎麦屋が無かったが、本山手打そば振興会の手によって蕎麦屋が開店した。
English: As to the birth of sobakiri in Japan, however, since there is a historical document predating 1706, some contradict the opinion that Motoyama soba was original.
Japanese: ただし、日本のそば切りの発祥は歴史の節にて宝永3年（1706年）より古い文献も示されているため、本山そば説が否定されることもある。
English: The soup is generally served in a pot set on a burner to keep it hot.
Japanese: 汁は火にかかったなべに入って（いることが多く）常時暖かくなっている。
English: There is also an opinion that when visitors came, as was done with Wanko soba, the host kept filling the basket with soba for his guests until they were full and, hence, Toji soba was born.
Japanese: わんこそばのように、家主が次々とそばをカゴに入れて暖めて客人におなか一杯食べてもらうことが目的に発祥したとの説もある。
English: The name 'atsumori' is a pun, meaning; 'noodles steamed in a steamer,' 'thick pile' or 'hot mori-soba.'
Japanese: 「あつもり」（『蒸篭に入れて蒸した麺』、または『敦盛と「厚盛り・熱いもり」を掛けた洒落』）である蕎麦。
English: It is said that Hiyoshi soba originated from the soba restaurant 'Tsuruki Soba' founded by Kihachi TSURUYA in Sakamoto in the Kyoho era during the Edo period.
Japanese: 江戸時代享保年間に鶴屋喜八が坂本で開いた蕎麦屋「鶴喜蕎麦」を起源とする。
English: In his work 'Kaido-o-yuku,' there is a passage describing that Ryotaro SHIBA came to visit 'Tsuruki Soba' near Hiyoshi-taisha Shrine but, by mistake, he went to another soba restaurant by the name of 'Hiyoshi Soba,' (unrelated to the soba-chain restaurant of the identical name) instead.
Japanese: 司馬遼太郎が、日吉大社の近所の「鶴喜蕎麦」を目指して来たが、間違えて屋号が「日吉そば」（同名の立ち食い蕎麦チェーン店とは無関係）の蕎麦屋に入ってしまう行が街道をゆくにある。
English: Hakodate soba and Imazu soba are made from buckwheat flour processed from buckwheat locally grown at farms scattered around the foot of Mt. Hakodate.
Japanese: 箱館山の麓にて、ソバ栽培地が点在しており、その地産そば粉を使用した蕎麦。
English: In 1997, soba made on the Inukanno plateau area won the Japan Noodle Association President Award for its excellent quality.
Japanese: 犬甘野高原地帯産ソバは品質の良さから1997年（平成9年）度に社団法人日本蕎麦協会会長賞を受賞している。
English: Additionally, there is soba made from locally produced buckwheat flour with yam grown in Kameoka as the binding agent.
Japanese: その地産そば粉を使用して作った蕎麦で、つなぎに亀岡産ヤマノイモを用いたものもある。
English: Strong efforts are being made to foster soba workshops and a 'Soba Festival' intended to elevate the interest level towards soba that is organized annually in the fall.
Japanese: そば打ち体験にも力を入れており、そばに対する興味関心の向上を目的とした「そばまつり」が毎年秋に開催されている。
English: As this area has the proper conditions for growing buckwheat and to utilize the increased farm land as part of the national comprehensive agricultural land development project, buckwheat cultivation began in 1992 and, as a consequence, soba restaurants started to open.
Japanese: この地域はソバ栽培に適した条件が整っていたことや国営総合農地開発事業にて拡大化した農地の活用方法として1992年（平成4年）からソバ栽培に取り組み、それに伴って蕎麦屋も開店している。
English: JA-Kihoku Kawakami (Japan Agriculture Kihoku Kawakami) and Wakayama Prefectural Agricultural College have been leading the way to promote Takano soba as the new local specialty product in the Ito district.
Japanese: 伊都地域の新しい特産品として、JA紀北かわかみと和歌山県農業大学校が中心となって推し進めている。