Soba: What Does It Mean?
Soba is a type of Japanese noodle made from buckwheat flour and served cold with a dipping sauce called “tsuyu”. But what does it mean?
In this article, I’ll go through the history of soba noodles, their nutritional value, and how to eat them properly.
In this post we'll cover:
- 1 The Fascinating History of Soba in Japan
- 2 How to Serve Delicious Soba Noodles
- 3 Types of Soba Noodles in Japan
- 4 Chilling Out with Mori and Zaru Soba
- 5 Experience the Endless Noodle Bowl: Wanko Soba
- 6 Experience the Hearty Taste of Yamagata’s Ita Soba
- 7 Taste the Difference of Izumo Soba
- 8 Tasty Soba Restaurants in Japan
- 9 Differences
- 10 FAQ
- 11 Conclusion
The Fascinating History of Soba in Japan
The Origins of Soba
Soba noodles have been around since the Edo period (1603-1868), when they were served in local establishments much like modern cafes. The population of Edo (Tokyo) was wealthier than the rest of Japan, and they ate a lot of white rice, which was low in thiamine. It was discovered that eating soba regularly could prevent beriberi, a disease caused by thiamine deficiency.
The Delivery of Soba
In the 1700s, soba was a luxury food that was delivered to wealthy daimyōs. In the late Showa period, soba was delivered on bicycles, with the bowls piled high on the courier’s shoulders. In 1961, new cycling laws made this illegal, but the Tokyo Metropolitan Police Department allowed it to continue, as it was a popular service.
Soba vs. Udon
Soba is the traditional noodle of choice for Tokyoites, but many establishments, especially the cheaper and more casual ones, serve both soba and udon. They are usually served in similar ways.
So, if you’re ever in Tokyo and you’re looking for a delicious, traditional meal, why not try some soba? It’s been around for centuries, and it’s sure to hit the spot!
How to Serve Delicious Soba Noodles
Rolling the Dough
Making soba noodles is no easy feat. It takes a lot of skill and patience to roll out the dough and cut it into thin strips. But the end result is worth it!
Soba noodles are best enjoyed with chopsticks, and in Japan, it’s totally acceptable to slurp them noisily. This is especially true for hot noodles, as it helps cool them down quickly. But don’t worry if you don’t feel comfortable with that – quiet consumption of noodles is also becoming more popular.
There are lots of ways to serve soba noodles. Here are some of the most popular:
- Mori Soba: Chilled soba noodles served on a sieve-like bamboo tray, garnished with bits of dried nori seaweed and a dipping sauce called soba tsuyu.
- Hadaka Soba: Cold soba noodles served on its own.
- Hiyashi Soba: Cold soba noodles served with various toppings sprinkled on top, with a broth poured on by the diner.
- Soba Maki: A makizushi prepared as cold soba wrapped in nori.
- Soba Salad: Cold soba mixed in a sesame dressing with vegetables.
- Zaru Soba: Mori soba topped with shredded nori seaweed.
- Karē Nanban: Hot soba noodles in curry flavored broth topped with chicken/pork and thinly sliced scallion.
- Kitsune Soba: Topped with aburaage (deep-fried tofu).
- Kamo Nanban: Topped with duck meat and negi.
- Nameko Soba: Topped with nameko mushroom.
- Nishin Soba: Topped with cooked migaki nishin (dried fish of the Pacific herring).
- Sansai Soba: Topped with sansai, or wild vegetables such as warabi, zenmai and takenoko (bamboo shoots).
- Kake Soba: Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake).
- Tanuki Soba: Topped with tenkasu (bits of deep-fried tempura batter).
- Tempura Soba: Topped with tempura, a large shrimp frequently is used, but vegetables are also popular.
- Tororo Soba: Topped with tororo, the puree of yamaimo (a Japanese yam with a mucilaginous texture).
Soba noodles are a delicious and versatile dish, so why not give them a try? You won’t regret it!
Types of Soba Noodles in Japan
Soba noodles are made from a combination of buckwheat flour and wheat flour, which makes them a delicious and nutritious treat. In Japan, buckwheat is mainly produced in Hokkaido, and soba made with freshly harvested buckwheat is called shin-soba.
Japan is full of regional specialties when it comes to soba noodles. Here are some of the most popular varieties:
- Izumo soba: Named after Izumo in Shimane, this type of soba is often served as a Cha-Soba maki-sushi or Cha-Soba dish.
- Kawara soba: This type of soba is made with freshly harvested buckwheat, giving it a sweeter and more flavorful taste.
- Etanbetsu soba: Named after the central region of Hokkaido (Asahikawacity), this type of soba is a favorite among locals.
- Izushi soba: Named after Izushi in Hyogo, this type of soba is known for its light and thin texture.
- Shinshu soba: Named after the old name of Nagano Prefecture, this type of soba is made with 40% or more buckwheat flour.
- Cha soba: This type of soba is flavored with green tea powder.
- Hegi soba: This type of soba is flavored with funori seaweed.
- Inaka soba: Also known as “country soba,” this type of soba is made with whole buckwheat.
- Jinenjo soba: This type of soba is flavored with wild yam flour.
- Ni-hachi soba: This type of soba contains 20% wheat and 80% buckwheat.
- Sarashina soba: This type of soba is thin and light-colored, made with refined buckwheat.
- Towari soba or Juwari soba: This type of soba is made with 100% buckwheat.
- Yomogi soba: This type of soba is flavored with mugwort.
The Best of the Best
If you’re looking for the best of the best when it comes to soba noodles, you can’t go wrong with any of these regional specialties. Whether you’re looking for a sweet and flavorful shin-soba from Hokkaido, a light and thin Izushi soba from Hyogo, or a Cha-Soba dish from Shimane, there’s something for everyone. So go ahead and give one of these delicious varieties a try!
Chilling Out with Mori and Zaru Soba
Sick of the same ol’ same ol’ when it comes to dinner? Well, why not try something new and exciting with Mori and Zaru Soba! This chilled Japanese noodle dish is served with a simple dipping sauce, and it’s sure to be a hit with everyone in the fam.
What’s the Difference?
Mori and Zaru Soba may look the same, but there’s one key difference: Zaru Soba has nori seaweed on top of the noodles, while Mori Soba does not. So if you’re looking for a bit of extra crunch, Zaru Soba is the way to go!
How to Serve it Up
Serving up Mori and Zaru Soba couldn’t be easier! Just put the noodles on a tray, pour the dipping sauce (which is usually a mix of soup stock, water, and mirin) on the side, and you’re good to go! Here are some tips for making your soba experience even better:
- For extra flavor, add some grated ginger or scallions to the dipping sauce.
- If you’re feeling adventurous, try adding some wasabi or chili oil to the dipping sauce.
- For a vegan option, use vegetable broth instead of soup stock.
So don’t wait any longer – give Mori and Zaru Soba a try tonight! It’s a great way to mix up your dinner routine, and it’s sure to be a hit with everyone in the fam.
Experience the Endless Noodle Bowl: Wanko Soba
A Unique Eating Experience
If you’re looking for a truly unique dining experience, then Wanko Soba is the dish for you! This traditional Japanese dish is served in tiny bowls, each containing just a mouthful of soba noodles. But don’t worry, your server will keep topping up your bowl until you’ve had your fill.
How Much Can You Eat?
The average woman can manage between 30-40 bowls, while men usually manage between 50-60. But don’t worry if you can’t quite reach those numbers – the important thing is that you enjoy the experience!
Where Can You Find It?
If you’re looking to try Wanko Soba, then you’ll need to head to Morioka and its surrounding areas. The dish is popular in this region, so you won’t have any trouble finding it.
How to Eat It
When it comes to eating Wanko Soba, there’s a certain etiquette you should follow:
- Start by eating the first bowl plain, to really get the full flavour of the noodles
- From the second bowl onwards, you can add toppings of your choice
- Enjoy every mouthful and savour the experience
- When you’ve had enough, simply indicate to your server
So why not give Wanko Soba a try? It’s a unique and delicious experience that you won’t forget in a hurry!
Experience the Hearty Taste of Yamagata’s Ita Soba
What is Ita Soba?
Ita Soba is a specialty of Yamagata Prefecture, and it’s sure to tantalize your taste buds! These noodles are cut a bit wider than your average soba noodles, giving them a rustic, countryside feel. Plus, they’re served on a large board (ita), so you can really get the full experience.
What Makes Ita Soba Special?
Ita Soba stands out from the crowd for a few reasons. First, it’s made with unpolished soba flour, so the buckwheat flavor and texture are extra strong. Here are some more reasons why Ita Soba is so special:
- It’s a unique specialty of Yamagata Prefecture
- The noodles are cut wider than average
- It’s served on a large board (ita)
- The buckwheat flavor and texture are extra strong
Taste the Difference of Izumo Soba
What is Izumo Soba?
Izumo soba is a type of soba noodle that’s made from buckwheat flour. It’s darker and has a stronger buckwheat smell than the average soba noodles. It’s usually served in a three-tier serving bowl with a variety of toppings.
How to Eat Izumo Soba
Eating Izumo soba is an experience! Here’s how to do it:
- Start by adding some toppings and dipping sauce into the first layer of the serving bowl.
- Pour the leftover sauce into the next layer and add more fresh toppings and dipping sauce.
- Repeat this process until you’ve reached the top layer.
- Enjoy your delicious Izumo soba!
Tasty Soba Restaurants in Japan
Tantalizing Traditional Soba
If you’re looking for a delicious traditional Japanese meal, you’ve got to try some soba! From the Kantō region, you can find some of the best soba restaurants around. Here are some of the most popular ones:
- Zarusoba: This one’s a classic!
- Sunaba: A great spot for a quick bite.
- Chōjyu-an: Perfect for a romantic dinner.
- Ōmura-an: A great spot for a family dinner.
- Shōgetsu-an: A great place to get a big bowl of soba.
- Masuda-ya: A great spot for a late-night snack.
- Maruka: A great place to get a quick lunch.
Soba Delivery Service
If you don’t feel like leaving the house, don’t worry! Many of these soba restaurants offer delivery services, so you can enjoy a delicious bowl of soba without ever having to leave your house. They use scooters (Honda Super Cub) or bicycles to deliver your meal right to your door.
If you’re in a hurry and don’t have time to sit down for a meal, you can always grab a bowl of soba at a railway station. It’s a popular and inexpensive fast food option for busy salarymen who need a quick bite. So the next time you’re in a rush, don’t forget to check out the local railway station for a tasty bowl of soba.
Soba Vs Udon
Soba and udon noodles are two of Japan’s most popular noodles, but they couldn’t be more different. Udon is made with wheat flour, making it dense and dreamy with a thick finish and chewy texture. On the other hand, soba is made with buckwheat flour, giving it a slightly grainier texture and darker color (often brown or grey). Udon noodles are usually glossy white, while soba noodles are darker. Both noodles are delicious, but if you’re looking for a nutty, rich flavor, soba is the way to go. Meanwhile, if you want something light and dreamy, udon is the perfect choice.
Soba Vs Yakisoba
Soba and Yakisoba are two totally different Japanese noodles. Soba is a thin buckwheat noodle that’s usually served cold with a dipping sauce or in a broth. Yakisoba, on the other hand, is a thicker wheat noodle that’s stir-fried with veggies and meat and served hot. Yakisoba is seasoned mainly with Japanese-style Worcester sauce, while Soba is usually served with a soup base made from Dashi and Kaeshi. Yakisoba is usually topped with mayo and Aonori, while Soba is usually garnished with Beni Shoga and Shichimi Togarashi. So if you’re looking for a cold noodle dish, go for Soba, but if you’re looking for something hot, Yakisoba’s the way to go!
Is Udon Or Soba Healthier?
When it comes to picking a healthier noodle option, soba is the clear winner. With its wholegrain-like appearance and buckwheat-heavy base, soba is lower in carbs and calories than udon. Plus, the nutty, earthy flavor of buckwheat adds a delicious twist to any dish. So if you’re looking for a healthier noodle option, soba is the way to go! Plus, it’s easier to make than udon, so you can whip up a tasty meal in no time.
Is Soba Vegan?
Are soba noodles vegan? The answer is a resounding yes! Most soba noodles are made with buckwheat flour, water, and salt, making them a great vegan-friendly option. Plus, they’re quick cooking, ready in just 3-5 minutes. But, you should always check the ingredient list to make sure there are no egg whites included. And, if you’re ordering soba noodles out, watch out for the tsuyu, which is usually made with fish-based ingredients. But don’t worry, there are plenty of vegan-friendly alternatives to make sure your soba noodles are totally vegan. So go ahead and slurp away!
Is Soba A Superfood?
Soba noodles are a gluten-free way to enjoy pasta, and they’re packed with protein and amino acids, making them a nutritional powerhouse. So, if you’re an athlete, exercise lover, or just looking for a healthy meal option, soba noodles are the perfect superfood for you. Not only are they delicious, but they’re also packed with essential nutrients that will help you reach your fitness goals. Plus, they’re easy to make and can be enjoyed as part of a variety of dishes. So, if you’re looking for a nutritious and tasty meal, soba noodles are the way to go!
Why Is Soba So Popular?
Soba noodles are a beloved dish in Japan, and the go-to noodle of the region northeast of Tokyo. They’ve got a nutty flavor and a grainy texture that makes them the perfect accompaniment to a mild broth or a simple dressing. Plus, the United Nations has declared traditional Japanese cuisine, which includes soba, an intangible cultural heritage. That means it’s more than just a tasty dish—it’s a part of Japanese culture and history.
Soba is more than just a meal, it’s an art form. From the way the noodles are made to the way they’re served, every step of the process is carefully considered. From the shape of the noodles to the thickness of the broth, every detail is taken into account to create a unique and flavorful experience. And the best part? It’s easy to make at home, so you can experience a little bit of Japan in your own kitchen.
Is Soba Japanese Or Chinese?
Soba is a popular noodle dish that has been enjoyed by Japanese people for centuries. But did you know that it actually originated in China? That’s right! Soba noodles were brought to Japan during the Jomon period (10,000 BC to 300 BC). So, while the Japanese have perfected the art of making soba noodles, the dish itself is of Chinese origin.
Today, soba noodles are a staple in Japanese cuisine. You can find them in all sorts of dishes, from hot soups to cold salads. They’re also incredibly versatile, so you can enjoy them in a variety of ways. Whether you’re slurping them up in a steaming bowl of soup or dipping them in a savory sauce, you’re sure to love this delicious dish!
Is Soba Good For Fat Loss?
Soba noodles are a great choice for those looking to lose weight. Made from buckwheat flour, they’re packed with whole grains, low in fat and high in protein. So if you’re trying to slim down but don’t want to give up your beloved carbs, soba noodles are a great option. Plus, they taste delicious! So don’t worry, you don’t have to sacrifice flavor for a healthier lifestyle.
What Is The Best Way To Eat Soba?
The best way to enjoy soba noodles is to slurp them up! Not only does it enhance the flavors, but it also helps cool down the hot noodles as they enter your mouth. Grab your chopsticks and lead the noodles into your mouth while making a slurping sound. It’s a tradition that’s been around since the Edo era, so you know it must be good! Plus, soba noodles are low in fat and cholesterol, so you don’t have to feel guilty about indulging. So go ahead and slurp away – it’s the best way to enjoy soba noodles!
Can You Drink Soba Water?
Sure you can drink soba water! But why would you want to? It’s not exactly the tastiest beverage out there. That’s why the clever folks at soba restaurants have come up with a genius way to make it more palatable – sobayuwari. It’s a mix of shochu and hot soba water, and it’s absolutely delicious. Plus, it’s packed with all the nutrients that escape from the soba noodles when they are boiled, so it’s not only tasty, but it’s also good for you. So why not give it a try? You might just find yourself converted into a sobayuwari lover!
Why Do Japanese Eat Soba At New Year?
The Japanese have a long-standing tradition of eating soba noodles on New Year’s Eve, which is believed to bring long life and prosperity in the year ahead. It’s a way of saying goodbye to the old year and welcoming the new. Eating soba is thought to bring luck and good fortune, and it’s a tradition that’s been passed down through the generations. Plus, it’s just plain delicious!
It’s a way of celebrating the new year and the start of a fresh beginning. Eating soba noodles is a way of wishing for good health and a prosperous year ahead. It’s also a way of expressing gratitude for the past year and all the good things that have happened. So, if you’re looking for a way to bring good luck and fortune into your life, why not give soba noodles a try? Who knows, maybe it’ll bring you the luck and prosperity you’re looking for!
Soba is a delicious and nutritious noodle dish that has been enjoyed by Japanese people for centuries. Whether you’re looking for a hot winter meal or a chilled summer snack, soba has something for everyone. So why not give it a try? Just remember to use your chopsticks and SLURP away – it’s the best way to enjoy soba! And don’t forget to try out the traditional toppings like tororo and oroshi for an extra flavor kick. So what are you waiting for? Let’s get NOODLING!
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.