Grated (oroshi) daikon radish has long been considered a healthy, life-prolonging food. In this recipe from the Echizen area of Fukui Prefecture, grated daikon is added to the broth of cooked soba (buckwheat noodles), along with chopped scallions and bonito flakes.
Despite the simplicity of the dish of Japanese buckwheat noodles with grated radish, you can enjoy most the delicate taste of Echizen soba with this dish. Soba, buckwheat, has recently attracted attention as food for longevity. Why is Echizen soba so delicious? A major reason is that Echizen region is suited for growing buckwheat; the region, located in the higher latitude among soba producing areas, can harvest high-quality soba. Another reason is that buckwheat is ground on a traditional mill stone slowly and carefully not to damage the characteristic flavor. Darkish-colored, elastic noodles are basically eaten cold regardless seasons with tsuyu (soy-sauce-based sauce) and ample grated radish. You can add some condiments.