Twists on Tradition: Discovering the Diversity of Soba Across Japan

You’re missing out if you’ve never tried a hot or cold bowl of soba. Food lovers in Japan and other countries can’t get enough of the most popular buckwheat noodles in the world. We’ll explore the composition, diversity, and cultural impact of soba. In the end, you’ll have a better understanding of the food and how to use it in your kitchen.

Introduction to Soba

Soba is a type of Japanese noodle made mainly from buckwheat flour. It often contains a small amount of wheat flour, which prevents the noodles from being too fragile. The term soba is also the Japanese word for “buckwheat,” and soba-kiri is the actual term for ”buckwheat noodles.” However, most people use the shortened term to refer to the noodles.

Generally, buckwheat flour makes up from 40% to 100% of the noodles, depending on the preference of the creator. Soba noodles are as thin as spaghetti pasta, and they have a dark brown color and a grainy texture.

Japan is home to many traditional types of noodles, and soba is definitely among the top 3. In terms of popularity, its only rivals are ramen and udon. In fact, people have been eating it in Japan for more than 400 years now. They love it for the nutty flavor and earthy taste it brings to both hot and cold noodle dishes. Many people also consider it a healthier alternative to pasta because it is gluten-free, rich in protein and minerals, high in thiamine, and low in fat. Before we dive into how soba noodle is made and its different variations, let’s explore its rich history.

The History of Soba in Japanese Cuisine

The story of soba began with the introduction of buckwheat to Japan in the Jomon period (c. 14,000-300 BC). However, noodle foods did not exist in the country until they were introduced from China in the 8th century. People invented other types of noodles before the first appearance of soba noodles in the 16th century.

During the Edo era (1603–1868), it was initially considered food for tea ceremonies and Buddhist events. But when shops in Tokyo began to cook soba noodles, its reputation shifted, and it became known as food for commoners. In the 18th century, the noodle’s reputation shifted once again. This time, it evolved into a luxury food enjoyed by the samurai and members of high society.

By the 19th century, there were thousands of soba food stalls and shops in Tokyo alone. The noodles continued to gain popularity across the country, partly due to their thiamine content, which helped to prevent and manage beriberi, a common disease at the time.

Eventually, soba became a countrywide delicacy, albeit with several regional variations. Today, you’ll find it in restaurants, railway stations, yatai (food stalls), and fast food eateries. It has become a popular everyday meal, especially in the Kantō region, which includes Tokyo and six other prefectures.

How Soba is Made: From Buckwheat to Noodles

Anyone can make soba using nothing but simple kitchen tools, buckwheat flour, and a small amount of wheat flour. The wheat flour used in making soba could be as little as 10% the volume of the flour mixture or as high as 60%. The first step to making soba is mixing the two kinds of flour in a round bowl. Add water and mix the flour mixture until it turns into a crumbly dough.

Using your hands, knead the dough into a round ball. At this point, it should be moderately smooth and firm. Next, use a roller to roll out the dough on a clean and flat surface. It will turn into a flat sheet. You want to get it as square as possible so feel free to trim the edges.

Fold the flat sheet in half, add some tapioca starch, and fold it once more. You can then proceed to cut the noodles into different strands, each about as thick as spaghetti. The result is buckwheat noodles that can be used to make a wide variety of soba dishes.

Types of Soba Noodles

Soba is famous for being one of the most versatile noodles in the world. Some soba types are served cold, others are served hot, and a few can be enjoyed hot or cold. Most times, it’s served with a dipping sauce, or tsuyu, which is made up of soy sauce, mirin, dashi, and sugar. 

The following are various types of soba noodles from Japan:

1. Zaru and Mori Soba: Zaru soba is the most basic type of soba noodles. Eaten as a cold dish, it does not contain special ingredients other than simple toppings and dipping sauce. Mori soba is almost identical to Zaru soba. The only difference is the lack of shredded nori seaweed as a topping in mori soba.  

2. Kake Soba: This is basically hot soba served in a clear broth. Kake soba is so simple that it’s often used as the base for other types of soba. It may contain special toppings such as sesame seeds, grated daikon, and scallions. You may also dress it with toasted sesame oil, ginger, maple syrup, or honey.

3. Tsukimi Soba: In Japan, tsukimi is the word for “moon-viewing.” This type of hot soba is topped with a raw egg, which resembles the moon; hence, the name.

4. Kitsune Soba: Topped with seasoned and deep-fried tofu (aburaage), this dish can be served hot or cold.  

5. Tempura Soba: This food includes tempura, either as a side dish or topping. You can serve it hot or cold. 

6. Nanban Soba: It includes chopped green onions and duck meat served in hot broth.

7. Tanuki Soba: Served hot or cold with tenkasu (tempura scraps), the dish is a reference to Japan’s racoon dog. It’s called haikara soba in Osaka.

8. Sansai Soba: It’s a hot dish topped with wild vegetables such as bamboo shoots and ferns.

9. Tororo Soba: It uses grated nagaimo or raw yam as a side dish or topping for hot or cold soba noodles.

 Specialty Regional Variations

Although Hokkaido is the main source of buckwheat in Japan, different regions have developed their own styles of making raw soba, which is then cooked into a variety of hot and cold dishes. For example, shinshu soba comes from the volcanic lands of Nagano Prefecture and riga soba comes from Toyama Prefecture, where makers do not use a binding agent, making it easier to cut. There’s also green tea soba or matcha soba, that’s a staple in Uji, Kyoto.

Nutritional Benefits of Soba

Soba comes with a wide range of nutritional and dietary benefits. Let’s explore some of them.

1. Gluten-free (100% buckwheat only): Authentic soba is gluten-free because it only contains buckwheat flour. Hence, it’s a great alternative to wheat-based pasta and noodles. If you have celiac disease or gluten sensitivity, read the label carefully to confirm the product is gluten-free.

2. Low in fat: Soba only contains trace amounts of fat. You can make your meal even healthier by eating the noodles with veggies and a light broth. 

3. High in protein and fiber: The noodle’s high protein content makes it ideal for anyone looking to build muscle or boost their immune system. It’s also high in soluble fiber, which is vital for burning fat.

4. Contains Thiamin: Vitamin B-1 (thiamin) is one of soba’s most important nutrients. It helps to prevent cardiovascular diseases, beriberi, and memory loss.

5. A good source of manganese and other minerals: The nutritional compounds in soba contain a concentrated amount of manganese, which helps with bone formation, metabolism, and injury recovery. It also contains other essential minerals, including zinc, iron, potassium, magnesium, and phosphorus.

Famous Soba Shops Across Japan

If you’re in Japan, there’s no better place to enjoy authentic buckwheat noodles than one of the many soba shops in the country. We’ve compiled a list of four of the most notable establishments.

1. Ishiusubiki Soba Ishizuki (Nagoya): Located near the ever-busy Nagoya Station, this restaurant is one of the best places to enjoy fresh soba made with thoroughly ground buckwheat. Also, their dipping sauce is the perfect blend of sweet and savory. We recommend their most famous dish, cold soba topped with vegetable tempura and shrimp tempura. 

2. Kanda Yabu Soba (Tokyo): This restaurant prides itself on providing elegant dishes at affordable prices. It’s a great place to try some kake soba during the winter. Their nanban soba is also one of the best in Tokyo.

3. Jiyuan Asakawa (Nagano): In the not-so-popular Azumino district lies an eatery that offers simple yet highly-enjoyable soba noodles. This is a highly traditional riverside establishment, so you get to enjoy the nearby waters and culturally conscious decor.

4. Kohashi Soba (Hokkaido): This restaurant is famous for their cold soba. You can pair sake and tempura with the meal.

Soba in Japanese Festivals and Ceremonies

In Japan, soba is featured in different kinds of festivals and ceremonies. The most notable festival occurs on the last day of the year (New Year's Eve), when people eat Toshikoshi soba for good luck. Also called “year-end soba” or “year-crossing soba,” its long and slender shape symbolizes longevity and prosperity. Hence, people eat it in hopes that the new year will bring the same perks.

In the southern Kanto region, there’s a rare practice in which people offer soba to their new neighbors as a way to welcome them to their new home.

In early October every year, the Shinshu Matsumoto Soba Festival takes place in Nagano. It’s a three-day event that brings soba lovers and restaurants together.

Soba Making Workshops: Learning the Art Firsthand

Soba-making workshops are available for tourists and residents of Japan. Participants can expect to learn about the art and technique of making soba from an experienced chef. While most of the classes are offered in Japanese, they usually have an English translator present. These lessons tend to cover the different soba types and how to mix, knead, and cut the noodles. You’ll also learn how to make tsuyu and what to do with leftover dipping sauce.

The Future of Soba in Japanese and Global Cuisine

We expect to see a steady rise in soba consumption within and outside of Japan in the coming years. As the world becomes more health-conscious, more people will turn to soba as a healthy alternative to pasta and wheat-based noodles. This will, in turn, lead to the creation of more fusion dishes using buckwheat noodles, especially vegan options similar to sesame soba noodles.

Conclusion:

The enduring appeal of soba in Japanese cuisine is closely linked to its nutritional benefits and versatility. These are timeless traits that will ensure it not only maintains its spot as one of Japan’s most popular noodle dishes but also improves its popularity worldwide.

Enjoy the best of Japan by getting a Bokksu Snack Box Subscription today. We’ll send you a box of sweets and snacks from Japan every month. Plus, delivery to your location is absolutely free.