13. Soba

Soba (蕎麦) are thin Japanese noodles made from buckwheat flour, or a mixture of buckwheat and wheat flour. They are a staple in Japanese cuisine, served either chilled with a dipping sauce or hot in a broth.

Preparation and Consumption

The primary ingredient is buckwheat flour, and the percentage of buckwheat flour used impacts the texture and flavor. Noodles made with a higher percentage of buckwheat flour are generally considered more flavorful and may be more fragile.

Soba noodles are typically cooked by boiling and then rinsed under cold water to remove excess starch. They can be served in a variety of ways:

• Zaru Soba: Chilled soba noodles served on a bamboo draining basket ("zaru") with a dipping sauce called tsuyu. Common accompaniments include chopped green onions, wasabi, and grated daikon radish.

• Kake Soba: Hot soba noodles served in a broth usually made of dashi, soy sauce, and mirin. Common toppings include scallions, kamaboko (fish cake), and tempura.

• Yakisoba: Although the name suggests soba, yakisoba is typically made with steamed wheat flour noodles.

Variations

Many regional and seasonal variations of soba exist, incorporating different ingredients and cooking methods. Some examples include:

• Toshikoshi Soba: Eaten on New Year's Eve for good luck and longevity.

• Cha Soba: Soba noodles flavored with green tea.

• Sarashina Soba: Made from refined buckwheat flour, resulting in a whiter color and delicate flavor.

Nutritional Information

Soba noodles are generally considered a healthy option, being a good source of fiber, protein, and manganese. The nutritional content varies depending on the proportion of buckwheat flour used.

Etymology

The word "soba" refers to buckwheat in Japanese.