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Soba ｜ Our Regional Cuisines

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  • Tokyo Prefecture

    Soba

Soba

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  • Main lore areas

    All of Tokyo Prefecture

  • Main ingredients used

    Soba flour(buckwheat), salt

  • History/origin/related events

    “Soba” is a noodle dish made from Buckwheat flour made by grinding Buckwheat seeds, adding a binder and water, and kneading the mixture before cutting it into long, thin strips.
    “Soba” itself has been eaten since ancient times, but it was not until the Edo period (1603-1867) that people began to eat “Soba” as noodles as we do today.
    For a long time,“ Soba” was made into flour and served as a kneaded dish or as a grain, but at the beginning of the Edo period, “Soba ”noodles were served in temples and gradually came to be sold alongside “Udon”（Wheat flour noodle） in Edo towns.
    Edo people preferred “Soba” to “Udon”, and the “Soba” restaurants, starting with “Kendon-Soba”, expanded from big “Soba” shops to “Yatai- Soba”( small-stalls). In the late Edo period, Soba noodle shop menus included “Mori-soba”(serve as cold), “Hanamaki-soba”(topped “Nori”seaweed on the hot “Soba”), “Tempura-soba”, “Arare-soba(topped grilled small mochi on the “Soba”)”, “Shippoku-soba(topped various vegetables on the “Soba”)”, and “Kamo-nanban(Duck on the”Soba”)”.
    It is said that "Udon in the west and Soba in the east" but it can be said that this dish was perfect for short-tempered Edo people. In the middle of the Edo period, 'Yotaka soba' (also called 'Fu-rin Soba'), which served hot “Bukkake” (broth poured over the “Soba”) a street stalls, also appeared.
    “Sunaba”, “Sarashina”, and” Yabu” are the three most famous”Soba” restaurants in Tokyo. “Sunaba” has thin white noodles, “Sarashina” has transparent noodles, and” Yabu” has greenish noodles made from the endocarp of the buckwheat plant. “Yabu-soba”, which is said to have its roots in “Zoshigaya”, is characterized by the salty broth favored by Edo people.

  • Opportunities and times of eating habits

    It is also widely enjoyed as an everyday food. Already in the Edo period (1603-1867), “Soba” was considered to be good for one's health and had an aspect as a healthy food. Healthy” Soba “became a lucky charm and was called 'Misoka Soba' or 'Setsubun Soba' and was eaten at the end of every month or at the change of seasons. Even today, the custom of “Toshikoshi-Soba” on New Year's Eve and “Hikkoshi-Soba”(Moving-out-Soba) remains. Standing “Soba” stall at train stations is also a typical Japanese scene.

  • How to eat

    There are two types of “Soba”: “Mori-Sob”a, which is dipped in sauce, and “Kake-Soba”, which is buckwheat noodles served in a bowl with a generous amount of warm sauce poured over it. You can also add condiments such as green onions and chopped nori (seaweed) for a change of taste.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    There are various theories about “Toshikoshi-soba” on New Year's Eve, such as "Since buckwheat grows thin and long, it extends the life and family fortune." and "Buckwheat is easy to cut, so we will start the new year by cutting off the hardships and disasters of the old year." but it was not until the Meiji period that people started eating it on New Year's Eve.
    Moving Soba has the meaning of “As you have moved to Soba, I wish you a long and lasting relationship with Soba.”
    In addition, long-established shops such as “Kandayabu Soba”, “Namiki Yabu Soba”, and “Matsuya”, which have been around since the Edo period, have preserved and preserved the taste of soba and the atmosphere of the old town.

RECIPE

Ingredients (1 serving)

  • “Soba” noodles (dried, boiled, frozen, etc.) 1 bundle
  • “Men-tsuyu” (soba sauce) 120 ml
  • Shredded “Nori” A little

How to cook

  • 1. Cook the “Soba”(buckwheat noodles) according to the directions, e.g. boil, drain, etc. Wash the noodles under running water and drain.

  • 2. Place the soba in a bowl and top with chopped” Nori”.

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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