Do you know or have you ever tried the delicious soba? This traditional Japanese noodle is made from buckwheat and can be served hot or cold. In this article, we will talk a little about this delicious Japanese noodle that has a long history and influence in various dishes in Japan.
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What is Soba Noodle?
The name soba (蕎麦) literally means buckwheat, but this term is also used for noodles made with other ingredients in the dough. This noodle is easily found anywhere in Japan at a low price.
Since noodles made entirely from wheat are fragile, some restaurants use wheat flour in their composition. Some Japanese noodles use the term soba, but are not made from buckwheat, as in the case of yakisoba, chukasoba, and okinawasoba.
The noodle is made by grinding the grains, obtaining a dough that is then kneaded, transferred to a wooden board, and rolled out with a rolling pin, and then cut with a special kitchen knife called sobakiri-bōchō.
The noodle is kneaded with water, resulting in a dark dough, which is then cut into strands. Generally, soba dishes are accompanied by a broth called Tsuyu and usually some ingredients like green onions and tempura flakes.
Some characteristics of soba are its crunchy sensation, the way the dough and sauce mix and meet on the tongue, as well as its aroma.
The Origin and History of Soba
Soba arrived in Japan along with Buddhism. It was simply a buckwheat noodle that was consumed in different ways by the religious. Until the soba cut like noodles became popular during the Edo Period (1600-1867).
The exact date is unknown, but some records from 1614 show the word sobakiri (cut) in a monk’s diary. Other records report the date of 1574.
Where and How to Eat Soba?
Currently, this dish can be found in specialized restaurants where you can see the chef preparing the dough, or in fast-food restaurants specializing in soba and udon. In reality, it is easy to find soba in practically any place or variety of restaurants in Japan.
In some train stations, you will find various soba restaurants, some where you must eat standing at the counter. Just get your ticket from the machine and place your order; generally, a soba dish costs between 500 to 1500 yen.
We cannot forget to enjoy this delight with the famous practice of making noise while slurping the noodles, as this helps to enhance the flavor and not burn the mouth. The broth is drunk directly from the bowl, eliminating the need for a spoon.
Soba can also be served cold (zaru soba) alone accompanied by a dipping sauce. It is recommended to mix some green onions and wasabi into the dipping sauce. Then, take some strands of noodles, dip them, and eat.
Different Types of Soba
Soba is as popular as ramen and udon. It can be served in various ways and with various ingredients, providing an infinite variety. Soba can be served separately as in a kind of soup.
We can start by mentioning zarusoba, which consists of cold noodles that come alone and should be dipped in a sauce during the meal. The hot version without any accompaniment is called kakesoba, and it comes already dipped in a soup with ingredients similar to those in the cold dipping sauce.
Some are named after their main ingredient. When accompanied by tempura, it is called tenpurasoba; another example is sansaisoba, which is served with sansai, which are cooked wild vegetables. Others are named after animals or elements that have a strong influence in Japanese religion. Let’s see some of these below:
Main Types of Soba
- Kitsunesoba [狐そば] – It comes with pieces of aburaage (thin fried tofu sheets);
- Tanukisoba [たぬきそば] – Usually comes with crispy pieces of fried tempura dough;
- Nanbansoba [南蛮そば] – The word nanban refers to the broth that has leeks;
- Kare nanban – Noodles with curry;
- Kamo nanban – Duck meat;
- Ten zaru [てんざる] – Cold accompanied by tempura on a separate plate;
- Bukkakesoba [ぶっかけそば] – Cold served with broth over the noodles;
- Morisoba [盛り蕎麦] – A cold soba served on a woven bamboo plate;
- Sansai Soba [山菜蕎麦] – Soba with wild mountain vegetables, this soba is very healthy and low in calories;
- Tsukimi Soba [月見蕎麦] – Soba with the addition of raw egg with a red yolk resembling a full moon;
- Tororo Soba [とろろ蕎麦] – A Soba with a sticky yam topping;
- Niku Soba [肉蕎麦] – Soba with pork or beef topping, resembling ramen;
- Kare Soba [カレ蕎麦] – Soba with curry sauce and usually a tonkatsu;
- Kamo Soba [鴨蕎麦] – A soba with sliced duck meat;
- Nameko Soba [なめこ蕎麦] – Soba with sauces containing Nameko mushrooms and other types of mushrooms;
It is worth remembering that the noodles can accompany other unmentioned ingredients and can have cold versions. There are various dishes and regional types of this Japanese noodle.
Some restaurants refill your bowl again until you feel satisfied. Soba is part of the daily life of the entire Japanese population; I myself used to eat it every day. And you? Have you tried it? We appreciate the comments and shares.
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