Soba in Many Forms

During New Year’s Eve, many Japanese households enjoy toshikoshi soba. This is literally “year-crossing noodles,” although people outside Japan will not understand what that means. You will need to add the explanation that toshikoshi soba is eaten in the hope that the family’s good fortune will be lengthened and extend into the New Year.

Soba noodles are made from buckwheat flour, sometimes with wheat flour, yam, or even egg white added to thicken it. Soba is nutritious and contains protein and vitamin B.

In the summer months, in a dish called zaru soba, the noodles are boiled and then served cold on a thin bamboo mat, like the one in the photo above. The noodles are dipped into a sauce with condiments like sliced onions and wasabi paste. The dipping sauce (tsuyu) consists of mirin, sugar, and dashi stock made with bonito flakes. These noodles may be accompanied by tempura, deep-fried tofu (aburaage), or even slices of duck meat. In the winter months, these noodles may be served in large bowl in a hot broth to help you warm up.

Like wheat-flour noodles (udon), soba is eaten in almost every part of Japan. But soba is particularly good in Yamagata, Nagano, and other prefectures where the soil and temperature are not ideal for growing rice but are perfect for growing buckwheat. If you travel in these areas, you will see lots of soba shops and each will have its own special flavor and texture.

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