Soba

Soba(そばor蕎麦, "buckwheat") areJapanese noodlesmade primarily frombuckwheatflour, with a small amount ofwheat flourmixed in.It has an ashen brown color, and a slightly grainy texture.The noodles are served either chilled with a dipping sauce, or hot in anoodle soup. They are used in a wide variety of dishes.
In Japan, soba noodles can be found at fast food venues like standing-up-eating(立ち食いそば,tachigui-soba)to expensive specialty restaurants.Dried soba noodles are sold in stores, along withmen-tsuyu, or instant noodle broth, to make home preparation easy.
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 (seeprotein combining). The tradition of eating soba arose in theEdo period.
The wordsoba(蕎麦) means "buckwheat" (Fagopyrum esculentum).The full name for buckwheat noodles issoba-kiri(蕎麦切り "buckwheat slices"), butsobais commonly used for short.
Historically, soba noodles were calledNihon-soba,Wa-soba, orYamato-soba, all of which mean "Japanese soba". This was meant to distinguish soba from wheat noodles of Chinese origin, such asramen,sōmen, orudon.
In more recent times,sobacan refer to noodles in general, regardless of origin or composition. For example,ramenwas traditionally calledchūka soba(中華そば) orshina soba(支那そば), both meaning "Chinese noodles", though the wordshinais now considered offensive.Sobacan be used to refer to wheat noodles, as inaburasobaoryakisoba. InOkinawa,sobagenerally refers toOkinawa soba, also made from wheat flour.
Traces of buckwheat have been found atNeolithicsites in Japan, dating to 4000-2000 BCE, during theJōmon period.
Buckwheat cultivation was first recorded in theShoku Nihongi, in an imperial edict of 722 CE issued byEmpress Genshō, instructing farmers to plant buckwheat in response todroughtandfamine. 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.However, buckwheat did not seem to be widely cultivated, and was only sporadically eaten asporridge.
In the 8th century, noodle-type foods of Chinese origin appeared in Japan.Later, the monkEnni(1202-1280) is traditionally credited for introducing noodles to Japan after returning from China.
The first specific reference to buckwheat noodles (soba-kiri) comes from a record of 1574, kept atJōshō-jitemple, which documents thatsoba-kiriwas served to workers repairing themain hall.More mentions of soba noodles follow throughout the early 1600s.
Modern soba originates from theEdo period(1603-1868), centered around the city of Edo (modernTokyo). The earliest references to soba are associated withBuddhist monasteriesandtea ceremonies.
The 1643 cookbookRyōri Monogatari(料理物語) is the first to contain a recipe for making soba. After theGreat Fire of Meirekiin 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 bysamuraiand other high status peoples.
One estimate states that every city block had one or more restaurants serving soba.These soba establishments, many also servingsake, functioned much like modern cafes where locals would stop for a casual meal.In 1860, a meeting in Tokyo concerning the price of buckwheat was attended by 3,726 shops, indicating the popularity of soba.Soba was also sold from mobile food stalls calledyatai.
At the time, much of the city's population was susceptible toberiberi, due to high consumption of white rice, which is low inthiamine.Soba, which is high in thiamine, was regularly eaten to prevent beriberi.
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 areyagō, or traditional establishments whose names have passed down over time.Some restaurants serve soba andudontogether, since both are prepared and eaten in a similar manner.
Railway stationsoften sell soba, as it is a popular and inexpensivefast food.They are frequently purchased by busysalarymen. Soba continues to be sold atyataifood stalls.
There are regional differences in the consumption of soba. A common perception is that soba is more popular in theKantō region(eastern Japan), whileudonis more popular in theKansai region(western Japan), though there are exceptions.As such, soba is considered the traditional noodle of choice for Tokyoites.
Soba is traditionally eaten onNew Year's Evein most areas of Japan. This soba is calledtoshikoshi soba("year-crossing soba").In the Tokyo area, there is also a tradition of giving out soba to new neighbors after a house move (hikkoshi soba), although this practice is now rare.
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.
Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-baseddashibroth. 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 withudon.
Chilled soba is often served on a sieve-like bamboo tray called azaru, sometimes garnished with bits of driednoriseaweed, with a dipping sauce known assoba tsuyuon the side.Thetsuyuis made of a strong mixture ofdashi, sweetenedsoy sauce(also called "satōjōyu") andmirin. Using chopsticks, the diner picks up a small amount of soba from the tray and dips it in the coldtsuyubefore eating it.Wasabiand slicednegiare often mixed into thetsuyu.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.
Soba is also often served as anoodle soupin a bowl of hottsuyu. The hottsuyuin this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced long onion andshichimi tōgarashi(mixed chili powder).
Different flavors and types of soba noodles are available. In Japan, buckwheat is produced mainly inHokkaido.Soba that is made with newly harvested buckwheat is calledshin-soba. It is sweeter and more flavorful than regular soba.
Nagano Prefectureis famous for a variety of soba calledshinshu soba, because the region's volcanic soil and temperature extremes are suited for growing buckwheat. From the Kurohime and Togakushi highlands in the north to the Kaida highlands in the south, and the prefecture boasts the second-highest production of soba in Japan. Many facilities integrate cultivation, milling and cutting, and provide soba cutting courses for customers, a major leisure activity in Nagano.Only noodles containing 40% or more buckwheat flour can carry theshinshuname.
A variation ofOkinawa sobaknown assobáis popular in the city ofCampo Grande, in theBrazilian stateofMato Grosso do Suldue to influence ofOkinawanimmigrants.It is eaten all-year long at street markets or in special restaurants called "sobarias".As of 2019, the recipe has deviated from Okinawa style to suit Brazilian local preferences.
Soba is typically eaten withchopsticks, and inJapan, 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.
Food delivery services calleddemae(出前) originally served wealthydaimyō(lords) in the 1700s.Until the lateShōwa 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.Officials of theTokyo Metropolitan Police Departmentstated: “To ride on a bicycle with piles of soba bowls on your shoulder is dangerous. It must be prohibited from the viewpoint of road traffic safety. But we will not place any stricter curb as they will lose more than half their customers,” and, “With this police assurance to overlook the illegal traffic practice, soba delivery boys will continue to race through the streets of Tokyo.”
Delivering large stacks of soba is no longer practiced. Modern restaurants deliver soba by scooters. TheHonda Super Cubmotorcycle was designed with soba delivery in mind.
100 grams of cooked soba yields 99 kcal (410 kJ) of energy.Soba contains all nineessential amino acids,includinglysine, which common wheat does not contain.
Soba contains a type ofpolysaccharidethat is easily digested. Soba noodles also containantioxidants, includingrutinandquercetin, and essential nutrients includingcholine,thiamineandriboflavin.