Soba

Thin buckwheat noodles served cold with a dipping sauce or hot in a delicate dashi broth.

Soba noodles made from buckwheat have been eaten in Japan for over 1,000 years, predating wheat noodles. Buckwheat grew well in the cold mountain regions where rice could not, making soba the staple of rural Japan. The first specialised soba restaurants appeared in Edo in the early 17th century and became the fast food of the urban working class. On New Year's Eve, Japanese families eat toshikoshi soba (year-crossing noodles) for good luck, the long noodles symbolising longevity. The most revered soba chefs in Japan spend years mastering 100% buckwheat soba by hand — technically demanding as buckwheat has no gluten to bind it.

Use 100% buckwheat soba for the most authentic flavour. Never overcook — soba should be al dente. Rinse cold soba thoroughly under cold water after cooking.