In addition to Udon, Ramen, Somen, Soba is one of Japan’s “national spirit” noodles.
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Soba is the Japanese name for buckwheat, also known as three-corner barley, rye. This ingredient makes up the famous thin and thin noodle dish in Japan – Soba noodles. In addition to being processed directly from buckwheat flour, Soba noodles can be mixed with wheat. Depending on the restaurant, the proportion of buckwheat in soba noodles varies, usually ranging from 40% to 100%.
Soba noodles are one of the must-try dishes when coming to Japan. Photo: Tastemade.
Soba noodles can be eaten hot and cold. In it, cold noodles are served with their own dipping sauce, while hot noodles are like regular noodles. This dish can be eaten all year round, but some are eaten only in certain seasons. Like Toshikoshi Soba, a symbol of longevity, eaten only on New Year’s Eve.
Depending on the locality, the way of processing that the name of the dish is also different. Zaru Soba is a basic cold noodle, served on a tray with its own dipping sauce, on top of a noodle noodle often with seaweed. Kake Soba is hot noodle with broth. Kitsune Soba are noodles with dashi broth and fried tofu, narutomaki fish cakes, and scallions. There are also many other types of Soba noodles such as Tanuki Soba, Tempura Soba, Tsukimi Soba, Tororo Soba, Sansai Soba …
Cold Soba noodles are served with their own dipping sauce. Photo: Live Japan.
Soba noodles are present all over Japan. Visitors can find popular restaurants, restaurants to enjoy pre-processed varieties, or go to convenience stores to buy dry, homemade noodles. Simple processed Soba noodles usually cost between 500 yen (over 100,000 VND) to 1,000 yen (more than 200,000 VND). Delicately processed Soba is about 500 yen more expensive.