Soba served on a zaru

Soba (蕎麦, Soba^?) is the Japanese word for buckwheat. However, it is more commonly used to refer to thin Japanese noodles made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is not uncommon in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat. Wikipedia does not have an article with this exact name. ... Wikipedia does not have an article with this exact name. ... Soba served on a zaru The Zaru (Japanese: 笊 or ざる) is a draining basket made from bamboo used in the preparation and presentation of Japanese food. ... Binomial name Fagopyrum esculentum Common Buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ... A cook making hand-pulled noodles. ... Noodle soup refers to a variety of dishes with noodles served in stock and other ingredients. ... Tempura Udon Udon (Hiragana:うどん; Kanji:饂飩, rarely 餛飩; Traditional Chinese: , wÅ«dōng, sometimes 烏冬麵, wÅ«dōngmiàn) is a type of thick wheat-based noodle popular in Japanese cuisine. ...

Because noodles made out of pure buckwheat can easily fall apart when boiled, the buckwheat flour is usually mixed with binders, often wheat flour. Under the Japan Agricultural Standards regulations, the noodles have to contain at least 30% buckwheat in order to be called soba but noodles with a high buckwheat content are seen as more desirable. The raw noodles are made by making a dough out of buckwheat flour and binder, spreading it out flat before slicing noodle strands off it using a special knife. The quality of noodles is highly dependent on the skill of the maker, especially for soba noodles with high buckwheat content. The raw noodles are boiled before being served hot or cold.

In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan, they are served by exclusive and expensive specialty restaurants, and they are also made at home. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy. Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... Passengers bustle around the typical grand edifice of Londons Broad Street station in 1865. ...

Some establishments, especially cheaper and more casual ones, may serve both soba and udon (thick wheat noodles) as they are often served in a similar manner. However, soba is traditionally the noodle of choice for Tokyoites. This tradition originates from the Edo period when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice which is low in thiamine, and are thought to have made up for this by regularly eating thamine-rich soba. Every neighbourhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would drop by casually. Tempura Udon Udon (Hiragana:うどん; Kanji:饂飩, rarely 餛飩; Traditional Chinese: , wūdōng, sometimes 烏冬麵, wūdōngmiàn) is a type of thick wheat-based noodle popular in Japanese cuisine. ... The following text needs to be harmonized with text in the article History of Japan#Edo Period. ... EDO may refer to: EDO Corporation, an American technology company Equal Division of the Octave, a system of musical tuning Extended Data Out DRAM, a type of Dynamic random access memory Edo may refer to: Edo State, a province in Nigeria Edo language, a language spoken in Nigeria The historical... Beri-beri is a nutritional disease, deficiency in vitamin 1 (thiamine). ... Sake barrels at Itsukushima Shrine. ...

Serving soba

Soba is virtually always eaten with chopsticks, and in Japan, it is traditionally considered polite to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth acts to cool them down. Hashi redirects here. ...

Common soba dishes

Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added onto both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Most of these dishes may also be prepared with udon. Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Tempura Udon Udon (Hiragana:うどん; Kanji:饂飩, rarely 餛飩; Traditional Chinese: , wūdōng, sometimes 烏冬麵, wūdōngmiàn) is a type of thick wheat-based noodle popular in Japanese cuisine. ...

Dried soba noodles, three bundles in a package

Cold Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi, scallions, and grated ginger are often mixed into the tsuyu. Image File history File links Size of this preview: 264 × 599 pixel Image in higher resolution (403 × 914 pixel, file size: 122 KB, MIME type: image/jpeg) Dried Soba noodles made from buckweat and yam in bundles This image was created by Whitebox, and is licensed under the following license... Image File history File links Size of this preview: 264 × 599 pixel Image in higher resolution (403 × 914 pixel, file size: 122 KB, MIME type: image/jpeg) Dried Soba noodles made from buckweat and yam in bundles This image was created by Whitebox, and is licensed under the following license... Soba served on a zaru The Zaru (Japanese: 笊 or ざる) is a draining basket made from bamboo used in the preparation and presentation of Japanese food. ... Nori. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Mirin (味醂) is an essential condiment of the Japanese cuisine with a slightly sweet taste. ... Binomial name Wasabia japonica Matsum. ...

• Mori soba 盛り蕎麦 – Basic chilled soba noodles served on a flat basket or a plate.
• Zaru soba 笊蕎麦 – Mori soba topped with shredded nori seaweed.
• Bukkake soba ぶっかけそば – Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
  • tororo – puree of yamaimo (a Japanese yam with a slimy texture)
  • oroshi – grated daikon radish
  • natto – sticky fermented soybeans
  • okra – fresh sliced okra

• Soba maki – Cold soba wrapped in nori and prepared as makizushi.

Hot Nori. ... Yams at Brixton market For the term yam as used in the United States, see sweet potato. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Natto eaten on top of rice is commonly stirred before consumption Nattō ) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. ... Binomial name Glycine max (L.) Merr. ... Binomial name Abelmoschus esculentus (L.) Moench Okra, or ladys finger, is a flowering plant in the mallow family Malvaceae, originating somewhere near present-day Ethiopia. ... Sushi (鮨 or 鮓 or 寿司) is a Japanese dish consisting of vinegared rice combined with other ingredients such as raw fish, raw or cooked shellfish, or vegetables. ...

Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced scallion and shichimi toragashi (mixed chilli powder). Noodle soup refers to a variety of dishes with noodles served in stock and other ingredients. ...

• Kake soba 掛け蕎麦 – Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake).
• Kitsune soba (in Kanto) or Tanuki soba (in Kansai) – Topped with abura age (deep-fried tofu).
• Tanuki soba (in Kanto) or Haikara soba (in Kansai) – Topped with tenkasu (bits of deep-fried tempura batter).
• Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp.
• Tsukimi soba ("moon-viewing soba") – Topped with raw egg, which poaches in the hot soup.
• Tororo soba – Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture).
• Wakame soba – Topped with wakame seaweed

Bold textMason Struthers (Japanese Kanji: ?) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... Kanto can mean: The Kanto region of Japan. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... Tofu, also called Doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Kanto can mean: The Kanto region of Japan. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Segment of a Dioscorea opposita tuber Grated Dioscorea opposita (Japanese tororo) Tororo udon Dioscorea opposita (also Dioscorea batatas, Dioscorea japonica, Dioscorea polystachya, Dioscorea oppositifolia, nagaimo, yamaimo, Chinese yam, Japanese mountain yam, Korean yam) is a type of yam (Dioscoreaceae) that may be eaten raw. ... Segment of a Dioscorea opposita tuber Grated Dioscorea opposita (Japanese tororo) Tororo udon Dioscorea opposita (also Dioscorea batatas, Dioscorea japonica, Dioscorea polystachya, Dioscorea oppositifolia, nagaimo, yamaimo, Chinese yam, Japanese mountain yam, Korean yam) is a type of yam (Dioscoreaceae) that may be eaten raw. ... Binomial name Undaria pinnatifida (Harvey) Suringar, 1873 Wakame ), Undaria pinnatifida, is a type of edible kelp. ...

Soba served on special occasions

Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition which survives to this day. In the Tokyo area, there is also a tradition of giving out soba to new neighbours after a house move, although this practice is now rare. New Years Eve is a celebration held the day before New Years Day, on December 31, the final day of the year. ...

Varieties of soba noodles

Izumo soba, named after Izumo, Shimane Prefecture

The most famous Japanese soba noodles come from Nagano. Soba from Nagano is called Shinano Soba or Shinshu soba. Ni-hachi (two-eight) soba, consists of two parts of wheat and eight of buckwheat. Image File history File linksMetadata Download high resolution version (1600x1200, 734 KB) ファイルの概要 Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Soba Izumo, Shimane Metadata This file contains additional information, probably added from the digital camera or scanner... Image File history File linksMetadata Download high resolution version (1600x1200, 734 KB) ファイルの概要 Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Soba Izumo, Shimane Metadata This file contains additional information, probably added from the digital camera or scanner... Izumo soba, a variety of soba named after Izumo Izumo (出雲市; -shi) is a city located in Shimane, Japan. ... Shimane Prefecture ) is located in the Chugoku region on Honshu island, Japan. ... Nagano Prefecture (長野県; Nagano-ken) is located on Honshu island, Japan. ...

• Sarashina soba – thin, light-colored soba, made with refined buckwheat
• Inaka soba – "country soba", thick soba made with whole buckwheat

By location

• Shinshu soba – named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu)
• Etanbetsu soba – named after the central region of Hokkaidō (Asahikawacity)
• Izumo soba – named after Izumo in Shimane
• Izushi soba – named after Izushi in Hyogo

By ingredients Nagano Prefecture (長野県; Nagano-ken) is located on Honshu island, Japan. ... Hokkaidō   (北海道, literal meaning: North Sea Route, Ainu: Mosir), formerly known as Ezo and Yesso, is the second largest island and largest prefecture of Japan. ... Asahikawa, or Asahigawa (旭川市; -shi) is a city located in Kamikawa, Hokkaido, Japan. ... Izumo soba, a variety of soba named after Izumo Izumo (出雲市; -shi) is a city located in Shimane, Japan. ... Shimane Prefecture ) is located in the Chugoku region on Honshu island, Japan. ... Izushi (出石町; -cho) is a town located in Izushi District, Hyogo, Japan. ... Hyōgo Prefecture (兵庫県 Hyōgo-ken) is located in the Kinki region on Honshu island, Japan. ...

• Tororo soba or Jinenjo soba – flavored with wild yam flour
• Cha soba – flavored with green tea powder
• Mugi soba – flavored with mugwort
• Hegi soba – flavored with seaweed
• Ni-hachi soba – soba containing 20% wheat and 80% buckwheat
• Towari soba or Juwari soba – 100% buckwheat soba

Segment of a Dioscorea opposita tuber Grated Dioscorea opposita (Japanese tororo) Tororo udon Dioscorea opposita (also Dioscorea batatas, Dioscorea japonica, Dioscorea polystachya, Dioscorea oppositifolia, nagaimo, yamaimo, Chinese yam, Japanese mountain yam, Korean yam) is a type of yam (Dioscoreaceae) that may be eaten raw. ...

Other uses of the word soba

Soba is also the Japanese word for buckwheat. Roasted buckwheat kernels may be made into a grain tea called sobacha, which may be served hot or cold. Buckwheat hulls, or sobakawa, are used to fill pillows. Tea leaves in a Chinese gaiwan. ...

Soba is occasionally used to refer to noodles in general. In Japan, ramen is sometimes called chūka soba or shina soba (both mean Chinese noodles). Parboiled chūka soba is stir-fried to make yakisoba. Note that these noodles do not contain buckwheat. This article or section does not cite its references or sources. ... Yakisoba ), literally fried noodles, is a dish often sold at festivals in Japan. ...

In Okinawa, soba usually refers to Okinawa soba, a completely different dish of noodles made out of flour, not buckwheat. Okinawa soba is also quite popular in the city of Campo Grande (Brazil), due to influence of Japanese (Okinawan) immigrants. It is eaten at street markets or in special restaurants called "sobarias". This article is about the prefecture. ... Okinawa soba (Japanese: 沖縄そば) is a type of noodle soup eaten in Okinawa. ... Nickname: Cidade Morena Motto: Poder, prosperidade e altruísmo. ... Okinawan may refer to: The languages or dialects of Okinawa (see: Ryukyuan languages, Okinawan language) The people of Okinawa (see: Ryukyuans) Of or relating to Okinawa This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ...

External links

Wikimedia Commons has media related to:

Soba

• Tokyo soba chef making noodles by hand from scratch - illustrated article in English
• A Soba and Tofu recipe (with photo)