Soba ( or , "buckwheat") are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in.
In Japan, soba noodles can be found at fast food venues like to expensive specialty restaurants.
The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining). The tradition of eating soba arose in the Edo period.
Etymology
The word 3=soba means "
buckwheat" (
Fagopyrum esculentum).
The full name for buckwheat noodles is , but
soba is commonly used for short.
Historically, soba noodles were called Nihon-soba, Wa-soba, or Yamato people-soba, all of which mean "Japanese soba". This was meant to distinguish soba from wheat noodles of Chinese origin, such as ramen, sōmen, or udon.
In more recent times, soba can refer to noodles in general, regardless of origin or composition. For example, ramen was traditionally called 3=chūka soba or 3=shina soba, both meaning "Chinese noodles", though the word shina is now considered offensive.[; p145] Soba can be used to refer to wheat noodles, as in aburasoba or yakisoba. In Okinawa, soba generally refers to Okinawa soba, also made from wheat flour.
History
Background
Traces of buckwheat have been found at
Neolithic sites in Japan, dating to 4000–2000 BCE, during the Jōmon period.
Buckwheat cultivation was first recorded in the Shoku Nihongi, in an imperial edict of 722 CE issued by Empress Genshō, instructing farmers to plant buckwheat in response to drought and famine. Another edict of 839 CE declared that buckwheat should be sown in August, and harvested in October, because the crop grows quickly in poor soil.
In the 8th century, noodle-type foods of Chinese origin appeared in Japan.
The first specific reference to buckwheat noodles ( soba-kiri) comes from a record of 1574, kept at Jōshō-ji temple, which documents that soba-kiri was served to workers repairing the main hall.
Edo period
Modern soba originates from the
Edo period (1603–1868), centered around the city of Edo (modern
Tokyo). The earliest references to soba are associated with Buddhist monasteries and tea ceremonies.
The 1643 cookbook Ryōri Monogatari (料理物語) is the first to contain a recipe for making soba. After the Great Fire of Meireki in 1657, soba shops became increasingly common in Tokyo.
At first, soba was considered a low-class food, but its reputation improved by the 18th century, when it began to be eaten by samurai and other high status peoples.
One estimate states that every city block had one or more restaurants serving soba.
At the time, much of the city's population was susceptible to beriberi, due to high consumption of white rice, which is low in thiamine.
File:Machikado-ya Tenzaru Teishoku 20220529-02.jpg| Zaru soba is an early form of soba, because soba was originally steamed on bamboo trays called zaru.
Three children eating, Japan LCCN2001705662.jpg|Three children eating soba, 1890–1923
Fukuyama soba restaurant 1771.jpg|Soba delivery in Fukiya-chō, Tokyo. Print by Kitao Shigemasa, 1771
Japanese Edo Soba Yatai 03.jpg|Replica of a yatai (food stall) from the Edo period
Modern
Soba continues to be popular in modern times. Restaurants dedicated to soba include Sunaba, Chōju-an, Ōmura-an, Shōgetsu-an, Masuda-ya, and Maruka, some of which are
yagō, or traditional establishments whose names have passed down over time.
[ やぶ光トピックス 三ツ沢商店街振興会公式ホームページ] Some restaurants serve soba and
udon together, since both are prepared and eaten in a similar manner.
often sell soba, as it is a popular and inexpensive fast food.
There are regional differences in the consumption of soba. A common perception is that soba is more popular in the Kantō region (eastern Japan), while udon is more popular in the Kansai region (western Japan), though there are exceptions.
Soba is traditionally eaten on New Year's Eve in most areas of Japan. This soba is called toshikoshi soba ("year-crossing soba").
Preparation
Soba is made by slicing dough into thin noodles. Historically, soba was made only from buckwheat flour, and was steamed in baskets, because they were too brittle to boil.
Modern soba is usually made from a mix of 80% buckwheat flour, and 20% wheat flour.
Fresh soba, often served at restaurants, are generally cooked immediately after slicing, when the noodles are still moist and pliable. Store bought soba are dried and straight, and come in bundles.
Types
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 to 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.
Cold soba
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 (also called satōjōyu) and
mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and dips it in the cold
tsuyu before eating it.
Wasabi and sliced negi are often mixed into the
tsuyu.
Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. After the noodles are eaten, many people enjoy drinking the water in which the noodles were cooked (
sobayu 蕎麦湯), mixed with the leftover tsuyu.
-
Hadaka soba (naked soba 裸蕎麦): Cold soba served on its own.
-
Hiyashi soba (冷やし蕎麦): 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 mucilaginous texture)
-
oroshi: grated daikon radish
-
nattō: sticky fermented
-
okura: fresh sliced okra
-
Mori soba (盛り蕎麦): Basic chilled soba noodles served on a flat basket or a plate.
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Soba maki: A makizushi prepared as cold soba wrapped in nori.
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Soba salad: Cold soba mixed in the sesame dressing with vegetables. It is a modern and fusion cold soba dish mostly served outside Japan.
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Zaru soba (笊蕎麦): Mori soba topped with shredded nori seaweed.
Hot soba
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 long onion and
Shichimi (mixed chili powder).
-
: Tanuki soba
-
Kake soba 掛け蕎麦: Hot soba in broth topped with thinly sliced negi, and perhaps a slice of kamaboko (fish cake).
-
: Topped with duck meat and Welsh onion.
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(in Kantō) or たぬき蕎麦 Tanuki soba ("raccoon dog soba", in Kansai): Topped with aburaage (deep-fried tofu).
-
: Hot soba (or udon) noodles in curry flavored broth
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Nameko soba なめこ蕎麦: Topped with nameko mushroom.
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Nishin soba 鰊(にしん)蕎麦: Topped with cooked .
-
Sansai soba 山菜蕎麦 ("mountain vegetables soba"): Topped with sansai, or wild vegetables such as Bracken, zenmai and takenoko (bamboo shoots).
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Sobagaki 蕎麦掻き: A chunk of dough made of buckwheat flour and hot water.
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(in Kantō) or Haikara soba ハイカラ蕎麦 (in Kansai): Topped with tenkasu (bits of deep-fried tempura batter).
-
Tempura soba 天麩羅蕎麦: Topped with tempura, a large shrimp frequently is used, but vegetables are also popular. Some of soba venders use kakiage for this dish and this often is called Tensoba.
-
Tororo soba とろろ蕎麦 or Yamakake soba 山かけ蕎麦: Topped with tororo, the puree of yamaimo (a Japanese yam with a mucilaginous texture).
-
Tsukimi soba 月見蕎麦 ("moon-viewing soba"): Topped with raw egg, which poaches in the hot soup.
-
Wakame soba 若布蕎麦: Topped with wakame seaweed.
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Yamakake soba 山かけ蕎麦: Tororo soba
Image:Kitsune soba by adactio at E-Kagen in Brighton.jpg|Kitsune soba in Brighton, East Sussex, UK (abura-age)
Image:Tsukimi_soba.jpg|Tsukimi soba (raw egg)
image:Nameko soba ãªãããã°.jpg|Nameko soba (nameko mushrooms)
Image:Kamonanban2.JPG|Kamonanban (duck)
File:Nishin soba 2024 12 31.jpg|Nishin soba
Image:Korokke soba.jpg|Korokke soba
Image:Tempura soba of Fuji-soba.jpg|Tempura soba (kakiage)
Noodle varieties
Different flavors and types of soba noodles are available. In Japan, buckwheat is produced mainly in
Hokkaido.
Soba that is made with newly harvested buckwheat is called
shin-soba. It is sweeter and more flavorful than regular soba.
Nagano Prefecture is famous for a variety of soba called shinshu soba, because the region'
/ref> Only noodles containing 40% or more buckwheat flour can carry the shinshu name.[Story of Japanese Local Cuisine. (2018). Retrieved from Kyoudo-ryouri.com: http://kyoudo-ryouri.com/en/food/1507.html.
]
By location
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Etanbetsu soba: named after the central region of Hokkaido (around Asahikawa city)
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Izumo soba: named after Izumo in Shimane
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Izushi soba: named after Izushi in Hyōgo
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Shinshu soba or Shinano soba: named after the old names of Nagano Prefecture
By ingredients
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Cha soba: flavored with matcha
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: flavored with funori seaweed. Originated in Uonuma, Niigata
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Jinenjo soba: flavored with wild yam, Japanese yam or Chinese yam flour
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Yomogi soba: flavored with mugwort
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Sarashina soba: thin, light-colored soba, made with refined buckwheat
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Inaka soba: "country soba", thick soba made with whole buckwheat
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Ni-hachi soba: "two-eight soba", soba containing 20% wheat and 80% buckwheat
-
Towari soba or Juwari soba: 100% buckwheat soba.
Outside Japan
A variation of
Okinawa soba known as sobá is popular in the city of
Campo Grande, in the
Brazilian state of Mato Grosso do Sul due to influence of Okinawan immigrants.
It is eaten all-year long at street markets or in special restaurants called "sobarias".
[ ( Associação Okinawa de Campo Grande – MS website)] , the recipe has deviated from Okinawa style to suit Brazilian local preferences.
Etiquette
Soba is typically eaten with
chopsticks, and in
Japan, it is considered acceptable to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth helps cool them. However, quiet consumption of noodles is no longer uncommon.
Delivery
Food delivery services called 3=demae originally served wealthy daimyō (lords) in the 1700s.
Until the late Shōwa period (1926–1989), stacks of soba bowls were carried on the shoulders of deliverymen on bicycles.
In March 1961, new cycling traffic laws added restrictions.
Although soba is still delivered today, motorised scooters have replaced the bicycles. The Honda Super Cub motorcycle was designed with soba delivery in mind.
Nutritional value
100 grams of cooked soba yields of energy.
Soba contains all nine essential amino acids,
including
lysine, which common wheat does not contain.
Soba contains a type of polysaccharide that is easily digested. Soba noodles also contain antioxidants, including rutin and quercetin, and essential nutrients including choline, thiamine and riboflavin.
See also
Citations
Sources
External links
