page_title: Soba
section_title: Soba restaurants
hierarchical_section_title: Soba / Soba restaurants
caption_attribution_description: 東京 &gt; 新宿 味彦
context_page_description: Soba is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours. They contrast to thick wheat noodles, called udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.
  In Japan, soba noodles can be found in a variety of settings, from "fast food" places to expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy. There are a wide variety of dishes, both hot for winter and cold for summer, using these noodles.
  Soba can nutritionally complement other grains like white rice and wheat flour. Thiamine, missing from white rice, is present in soba. Soba contains all eight essential amino acids, including lysine, which is lacking in wheat flour. The tradition of eating soba arose in the Edo period.
context_section_description: Sunaba, Chōjyu-an, Ōmura-an, Shōgetsu-an, Masuda-ya, Maruka are, typical Soba restaurant's Yagō in Japan (Kantō region), from old time.
  Some restaurants have delivery service by scooters (Honda Super Cub) or bicycles.
  Moreover, they are a popular inexpensive fast food at railway stations. Mainly, busy salarymen use the service.
caption: Masuda-ya
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