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Japanese Food [SOBA NOODLES]

Soba (そば) noodles are noodles made of buckwheat flour, roughly as thick as spaghetti, and prepared in various hot and cold dishes. Soba dishes are very popular and easily available nationwide. As 100% buckwheat soba noodles tend to be brittle, many restaurants add some wheat flour when preparing their noodles. Depending on the shop, the percentage of buckwheat flour in soba noodles typically ranges between 40% and 100%. Note also that there are a few noodle dishes named soba (e.g. yakisoba, chukasoba or Okinawa Soba) that are not made with buckwheat noodles. More often than not, however, "soba" refers to buckwheat noodles. The most basic soba dish is mori soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu). Many soba dishes are eaten throughout the year, while others are only available seasonally. A special kind of soba dish is Toshikoshi Soba, a symbol of longevity, that is only eaten on New Year's Eve. Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from flour and water. Soba making has long been a popular hands-on activity for domestic and international travelers. The activity is offered by many craft villages and travel tour companies. Hegisoba Hegisoba is a soba noodle dish of Uonuma area in Niigata Prefecture. Soba noodles made with funori as its binder are cut and placed into a plate called "hegi". "Hegi" is a square plate made of hagiita (wood which bark is stripped off), and named after "hagi" (strip). Soba noodles are put into a small bundle and placed into the plate. Shredded negi, karashi and wasabi are served as condiments.    • へぎそば和田