nntsuzu/KFTT huggingface dataset:
English: Soba may be broken down by buckwheat flour producing area, region, and country whereby, in that case, buckwheat flour is identified as a product of Shinshu Kaiden Kogen, Hokkaido, North America, China and the like.
Japanese: 信州開田高原産・北海道産・北米産・中国産など、蕎麦粉の産地・地方・国の違い等で区分。
English: Fresh noodles (soba), cut and dusted with flour, are available in various packaging such as wrapping paper, plastic bags and plastic boxes.
Japanese: そばを切った後に、打ち粉をまぶした状態で、紙包みやポリ袋、プラスチック容器などに入れて売られる。
English: These noodles are sometimes sold in plastic containers with condiments such as green onions and wasabi, sauce or soup.
Japanese: ネギ、山葵などの薬味やつゆや出汁と共にプラスチック容器に入れて売られる場合もある。
English: These days, soba packaged for single serving is available at supermarkets and convenience stores.
Japanese: また最近では1人前などの分量でスーパーマーケットやコンビニエンスストアで売られている。
English: Instant noodles and instant soba are used in the noodles-in-a-cup group such as cup noodles, cup soba, and instant soba.
Japanese: カップ麺・カップそば・インスタントそばなどのカップ麺の蕎麦に存在する。
English: These noodles are broken down into two categories including the deep-fat fried type that has been processed to quickly develop in hot water and the non-fry type that has been cooked and hot-air dried without being deep-fat fried.
Japanese: 油で揚げて熱湯で戻るように加工されている油揚げ麺と、加熱後油で揚げず熱風乾燥させたノンフライ麺がある。
English: Buckwheat noodles made from a new crop of buckwheat berries are specifically referred to as shin soba.
Japanese: 新しく収穫したソバの実で作った蕎麦粉を使用して作られた蕎麦をあえて新蕎麦と呼ぶ。
English: Nowadays, kisoba means 'soba served at soba restaurants in general' such as nihachi soba, juwari soba, and gowari soba.
Japanese: 生蕎麦は現在では、二八蕎麦、十割蕎麦、五割蕎麦他の「蕎麦屋の蕎麦全般」を指す。
English: That term is still in use at soba restaurants as a legacy of those days that fine quality soba was referred to as kisoba.
Japanese: 蕎麦屋で生蕎麦の語が使われるのは、上等な蕎麦を生蕎麦と呼んでいた頃の名残である。
English: Kisoba originally meant noodles; that were made only from buckwheat flour, and a small amount of binding agent or from buckwheat flour and a very little additive such as wheat flour.
Japanese: 元来は「そば粉だけで打ったそば・そば粉に少量のつなぎを加えただけのそば・小麦粉などの混ぜものが少ないそば」を意味するものだった。
English: Subsequent to the middle of the Edo period, however, since nihachi soba became common, with wheat flour being introduced as a binding agent, upscale soba restaurants started to imitate using the term 'kisoba' to emphasize the good quality of their noodles.
Japanese: しかし、江戸時代中期以降、小麦粉をつなぎとして使用し始めたことにより、二八蕎麦が一般大衆化したため、高級店が品質の良さを強調するキャッチコピーとして「生蕎麦」を使うようになった。
English: The scope of the term 'kisoba' subsequently expanded to be used in conjunction with nihachi soba by the end of the Edo period.
Japanese: その後、幕末頃には「生蕎麦」の指す範囲は拡大し、二八蕎麦にも使われるようになった。
English: Nowadays, the 'kisoba' labara are proudly displayed in front of cheap stand-up-eating soba noodle shops near the station that obviously seem to serve soba with a low percentage of buckwheat content diluting its purpose.
Japanese: 現在では、蕎麦粉の割合が明らかに低いと思われる駅前の低価格立ち食い蕎麦店等でも「きそば」のぼりは堂々と掲げられており、その意味は希薄化してしまっている。
English: Consequently, the specific term 'juwari soba' or 'kikouchi soba' is generally used at those soba restaurants specializing in noodles made only from buckwheat flour.
Japanese: そのため、蕎麦粉だけの蕎麦を売りにしている蕎麦屋は、わかりやすく表示するため「十割蕎麦」あるいは「生粉打ちそば」という表現を用いるのが一般的である。
English: There are additional interpretations of 'kisoba' such as 'uncooked fresh noodles' and 'noodles with high water content such as in fresh and boiled noodles' but, such case, uncooked fresh noodles are referred to 'nama soba' (uncooked noodles) and not 'kisoba.'
Japanese: また「茹でる前の生麺」、「生麺・ゆで麺など水分を多く含んだ麺」いう解釈もあるが、この場合「きそば」ではなく「なまそば（生そば）」と異称される。
English: To enjoy the natural scent of buckwheat flour and the sensation when swallowing soba, mori soba, and zaru soba are popular options when eating soba.
Japanese: そば粉本来の香りと喉越しを味わう為には、盛りやざるで食べられることが多い。
English: Mori soba and zaru soba are made by rinsing boiled buckwheat noodles in cold water to bring out the chewy texture that will be served in seiro (steamer), a rectangular wooden or bamboo tray lined with a bamboo mat or basket.
Japanese: 茹でたそばを水で締め、木製か竹製の四角形の器の底にすのこを敷いた蒸篭（せいろ）や笊（ざる）に盛り付けたもの。
English: Wasabi may be either mixed in the sauce or, not to diminish the flavor of wasabi, directly placed on soba.
Japanese: わさびはつゆに溶く場合と、わさびの味を損なわないためつゆに溶かずそばに乗せて用いる場合がある。
English: As for daikon radish, hot varieties known as karami (hot) daikon and nezumi (rat) daikon are sometimes used.
Japanese: 大根はときには、辛味大根、ねずみ大根とよばれる刺激の強いものを用いる。
English: Today, distinction is made by referring to soba with nori on top as 'zaru soba,' whereas, soba with no nori on top being referred to as 'mori soba.'
Japanese: 現在では海苔のかかったものを「ざる蕎麦」、かかっていないものを「盛り蕎麦」と呼んで区別している。
English: The original differences between zaru soba and mori soba included the serving dishes (with zaru soba being served in a basket) and dipping sauce (with the dipping sauce for zaru soba being richer than ordinary sauce).
Japanese: 元来、ざる蕎麦と盛り蕎麦の区別は、蕎麦の器（容器）の違い（ざる蕎麦はざるに乗せる）と、蕎麦つゆ（「ざる蕎麦」は通常よりコクのあるつゆ）の違いだった。
English: There are additional perspectives that there is a difference in the quality of noodles (such as the quality of buckwheat flour and variety) and that zaru soba is 'fine' while mori soba is 'average' in terms of the noodle rating.
Japanese: なお、蕎麦そのもの麺質（粉質や種類など）に違いがあるとする考え方や、ざる蕎麦が「上」で盛り蕎麦が「並」とする考えもある。
English: Seiro (wooden steamer with the bottom made of reeds) is also used as a serving dish for soba but, even if soba is served in a seiro, it is still identified as zaru soba as long as there is nori on top.
Japanese: また、蕎麦の器には「せいろ」もあるが、せいろに乗った蕎麦でも海苔がかかっていればざる蕎麦である。
English: Zaru soba was originated when Iseya, a soba restaurant located near Sunosaki Benzaiten (Shrine in Fukagawa Koto Ward, Tokyo) in Fukagawa served soba in shallow bamboo baskets, it became a popular big seller.
Japanese: ざる蕎麦の発祥は、深川の州崎弁財天前にあった伊勢屋が、蕎麦を竹ざるに乗せて出したところ評判が良く、大いに売れたことによる。
English: It was subsequent to the Meiji era that they started to put cut pieces of nori on top of cold noodles.
Japanese: なお、冷たい蕎麦に刻んだ海苔を散らすようになったのは明治以降である。
English: It is therefore considered that there was no nori on top of Iseya-style zaru soba in those days, but this is yet to be confirmed.
Japanese: したがって当時の伊勢屋流のざる蕎麦に海苔はかかっていなかったと思われるがこれは未確認である。
English: The term 'mori' for mori soba is an antonym of 'bukkake' which is the kake soba of today.
Japanese: また、盛り蕎麦の「盛り」の語は、現在の掛け蕎麦である「ぶっかけ」の対義語である。
English: To differentiate from 'bukkake soba' popular in the Genroku era, soba which is dipped into a sauce to eat began to be referred to as 'mori.'
Japanese: 元禄時代に流行した「ぶっかけそば」と区別するために汁につけて食べるそばを「もり」と呼ぶようになった。
English: It is customary to serve the above-referenced cold noodles with various toppings such as cucumber, omelet slivers, kamaboko (steamed fish paste) and wakame seaweed in addition to the respective foodstuffs that they are named after that are all arranged attractively.
Japanese: これらは冷やし蕎麦に名の元になる具のみを乗せたものではなく、キュウリ、錦糸玉子、カマボコ、ワカメなどの具とともに、主となる具を綺麗に盛り付けるのが慣例である。
English: Often times, this sauce is the soup referred to as 'nuki' (meaning without soba) in which toppings are cooked in.
Japanese: このつゆは通常「ぬき」（蕎麦ぬきの意）とよばれるタネをつゆで煮たものを出す場合が多い。
English: (There is an opinion that, although it is dipped in warm sauce to eat, tsuke soba should be classified as a cold soba dish.)
Japanese: （つけ蕎麦は温かい汁に浸けて食べても冷たい蕎麦に分類すべきとの考えもある）
English: It is not a common soba dish but, in the Nagawa area of Matsumoto City, Nagano Prefecture, there is an unusual way of eating soba known as 'Nagano-ken' (Nagano Prefecture) (see Nagano Prefecture under Regional specialty soba around the country discussed later), a shabu-shabu like hot pot in which soba is dipped to eat.
Japanese: なお、一般的な蕎麦ではないが、長野県松本市奈川地方にしゃぶしゃぶのような「長野県」（後述、各地の名物そば長野県を参照）という温かい鍋に蕎麦をつけてから食す変わった食べ方の蕎麦もある。
English: Kitsune soba (fox soba) is a bowl of buckwheat noodles in hot soup with stewed fried tofu (which is considered to be the favorite food of foxes) seasoned with sugar and soy sauce on top which is popular in the areas such as the Kanto region.
Japanese: 関東などで甘く煮付けた油揚げ（キツネの好物とされる）を具とするもの。
English: It is said that there are just bits of fried tenpura batter and no 'tane' (ingredients) and, in other words, 'tanuki' is a collapsed form of 'tanenuki' (without ingredients).
Japanese: 天ぷらのかわりにのせる＝「タネ」がない、つまり「タネ抜き」がなまって「たぬき」。
English: In Kyoto, Tanuki soba means a bowl of soba in soup thickened with arrowroot starch topped with thinly sliced fried tofu, whereas, in Osaka, it means the soba dish which is known as Kitsune soba in the foregoing.
Japanese: 京都ではくずあんを掛けて細切りの油揚げを載せたものを指し、大阪では前述のきつね蕎麦を指す。
English: 'Tanuki soba' as known in the Kanto region is sometimes referred to as 'Haikara soba' in the Kansai area.
Japanese: 関東でいう「たぬき蕎麦」は、関西では「ハイカラ蕎麦」と呼ばれることもある。
English: Since soba restaurants in the Kansai area commonly offer tenkasu, along with other free condiments, on the help-yourself basis, the specific term 'Tanuki soba' does not exist for the most part.
Japanese: 天かすは薬味同様に自由に入れられるようにした店が一般的であるため、特に名称がない場合も多い。
English: Tenpura is the oldest topping for soba said to have originated when tenpura such as scallop kakiage (a type of tenpura made by deep-fat frying the mixture of scallops, chopped vegetables, and the tenpura batter) was used during the mid Edo period.
Japanese: 種物としては最も古くからあり、江戸中期に貝柱のかき揚げなどを載せたのがはじまりという。
English: At soba restaurants in the city, prawn tenpura is often used as the topping for tenpura soba and tenpura is sometimes arranged like that for Tendon (tenpura on rice).
Japanese: 市中の蕎麦屋では通常は海老の天ぷらを載せたものが多く、天丼のような形で天ぷらを載せるものなどもある。
English: At stand-up-eating soba/udon noodle shops, it is a common practice to serve kakiage east and north of the Tokai region while tenpura made from small shrimp (less than five centimeters long) with a thick batter is used west of the Kansai area, to keep the cost down.
Japanese: 立ち食いそば・うどん店では安価に供するため、東海以東・以北ではかき揚げ、関西以西では小さな海老（体長5cm未満）と大きな衣の天ぷらを用いるのが一般的である。
English: (In areas west of the Kansai district, soba with kakiage topping is frequently referred to as 'Kakiage soba' for the clarity and, if tenpura is made from large prawns as with the regular soba restaurants in the city, it is referred to as 'Jo tenpura soba' (superior tenpura soba), 'Ebi-ten soba' (prawn tenpura soba) and the like.)
Japanese: （関西以西でかき揚げを載せたものは「かき揚げそば」と明確に品名を分けることが多く、また市中の蕎麦屋と同様の大きな海老の天ぷらを載せる場合は「上天ぷらそば」「えび天そば」等の名称がある。）
English: In some cases, it is referred to as tenpura soba if there are two tenpura prawns and Tennan soba if there is just one tenpura prawn depending on the number of tenpura prawns on top of noodles.
Japanese: 天ぷらの海老の数で天ぷら蕎麦2本、天南蕎麦1本とメニューでわけている場合もある。
English: The term nanban came from nanban-ni meaning the cuisine in which foodstuffs imported from foreign countries such as cayenne pepper and green onions are used.
Japanese: 南蛮とは外国からの、南蛮煮からで唐辛子・ネギなどを加える料理からである。
English: It is said, however, that the difference in tenpura soba is currently determined whether or not green onions are heavily used.
Japanese: しかし、現在では天ぷらそばの違いは、ネギが多用されているか否かとされる。
English: Its birthplace is considered to be 'Sasaya' (a soba restaurant) that existed in Bakuro Cho in the Bunka era as mentioned in "Kiyushoran" (an encyclopedic book on cultures).
Japanese: 発祥は『嬉遊笑覧』に記述がある、文化(元号)に馬喰町に存在した「笹屋」とされる。
English: Buckwheat noodles in hot soup which is a mixture of soba soup and curry powder thickened with potato starch (curry sauce made by using Japanese soup stock).
Japanese: カレー粉を蕎麦のつゆでのばしたもの（和風出汁のカレー）に片栗粉でとろみをつけたものをかける。
English: Nameko soba was originally consumed in the areas like the interior regions of Yamagata Prefecture as well as the Tohoku and North Kanto areas where wild nameko mushrooms were collected.
Japanese: 元は山形県内陸部・東北・北関東など天然のなめこが採れる地方にて食されていた。
English: Nowadays in areas such as Kyoto and Kagawa Prefecture, Shippoku soba means 'Shippoku udon' (chilled udon noodles topped with various foodstuffs such as cooked shiitake mushrooms, kamaboko (steamed fish paste), yuba (dried tofu skin), ita-fu (baked gluten sheets) and mitsuba (Japanese herb)) made with soba substituting for udon.
Japanese: 現在では京都・香川県などで、「うどん卓袱うどん（しっぽくうどん）」の麺を蕎麦に代えたものを指す。
English: Shippoku soba originally came into existence inspired by Shippoku udon during the Kanen era in Edo and it is said to be the prototype of Okame soba.
Japanese: 元々は寛延年間の江戸で、しっぽくうどんの影響を受けて成立した種もの蕎麦で、おかめ蕎麦の原型とも言われる。
English: It is mentioned in the Rakugo (comic storytelling) classic 'Toki soba' but, nowadays, Shippoku soba is frequently not available at soba restaurants in the Kanto region.
Japanese: 古典落語『時そば』の中にも「しっぽく」が出てくるが、現在の関東地方の蕎麦屋には無いことが多い。
English: It is considered that Hanamaki soba came into existence around 1772 to 1781.
Japanese: 花巻蕎麦が誕生したのは江戸・安永年間（1772-81）の頃とされる。
English: Eaten mainly in the Kansai area, Kizami soba consists of buckwheat noodles in hot soup with unseasoned aburaage (deep-fat fried tofu) cut into strips (referred to as 'kizami') on top.
Japanese: おもに関西地区で、油揚げを煮付けたりせずにそのまま短冊切りにしたもの（これを「きざみ」と呼ぶ）を載せたもの。
English: Soba mochi is steamed dough made by kneading together buckwheat flour and other ingredients such as young leaves of burdock with wheat flour as a binding agent.
Japanese: 蕎麦粉と乾燥させたゴボウの若葉などを混ぜ、小麦粉をつなぎとして加えた後に練り上げて蒸したもの。
English: Soba manju is a bun with skin made of buckwheat flour sometimes mixed with grated yam as a binding agent.
Japanese: 皮に蕎麦粉を使用した饅頭で、つなぎにすりおろしたヤマノイモを用いたものもある。
English: Soba boro is made by frying a mixture consisting of five parts buckwheat flour and one part wheat flour, one egg, sugar and salt in a similar manner for making omelets.
Japanese: 蕎麦粉と小麦粉を51の割合で混ぜて卵1個と砂糖・塩少々を加えて練り上げて卵焼き風に焼いたもの。
English: During the summer season, soft ice cream containing buckwheat tea with the roasting aroma of that tea is available in the Shinshu area.
Japanese: ソフトクリームに蕎麦茶を加えた香ばしさのあるソフトクリームで夏季に信州地域で販売されている。
English: Food referred to as batto, kakke, or hatto is soba dough cut into strips used in various ways like when being added to the radish or a tofu hot-pot and is also eaten with condiments such as green onions or garlic.
Japanese: そば生地を短冊形に切ったもので、大根や豆腐の鍋物に入れたり、ネギやニンニクなどで味付けして食べる。
English: In a heated flat pan, melt butter and add batter made by beating together buckwheat flour, milk, eggs, and beer and cook until done.
Japanese: そば粉、ミルク、鶏卵、ビールを攪拌したものを、熱してバターを入れた平なべで焼く。
English: Many soba restaurants offer sobayu, hot water in which soba noodles have been boiled, in yuto (lacquered pot used for pouring hot water or sake) as a beverage to accompany the tsuke-men type of soba dish.
Japanese: 蕎麦を茹でるのに用いたゆで湯の蕎麦湯（そばゆ）を、浸け麺の蕎麦に添えて湯桶で飲用に出す店が多い。
English: When the noodles are finished, transfer some sobayu from yuto to the dish of soba sauce to mix with the remaining sauce and drink it to finish off the meal.
Japanese: この蕎麦湯を残った蕎麦つゆに湯桶から注ぎ入れて割り、最後の締めに飲む。
English: At many restaurants, yuto containing sobayu is brought to the table just as the customer finishes soba but there are some places where sobayu arrives with soba.
Japanese: 蕎麦を食べ終わる時間を見計らって蕎麦湯の湯桶を時間差で持ってくる店が多いが、蕎麦と同時に持ってくる店もある。
English: Other people discard the remaining soba sauce and use the fresh soba sauce to mix with sobayu.
Japanese: 残った蕎麦つゆを一旦捨てて、新しい蕎麦つゆと蕎麦湯を割って飲む人もいる。
English: At restaurants where plenty of good water is used to boil soba, sobayu is very light, whereas, at restaurants where a smaller quantity of water is repeatedly used, sobayu tends to be thick.
Japanese: 良水を多量に使用する店では蕎麦湯はサラッと薄く、ゆで湯が少なめで使いまわしている店ほど濃くなる傾向にある。
English: Since many customers prefer thick cloudy sobayu who complain if sobayu is light and thin, some restaurants actually boil the cooking liquid down or mix buckwheat flour or wheat flour in to make thick sobayu.
Japanese: ドロッと白濁した濃い蕎麦湯を好む客も多く、サラッと薄い蕎麦湯に文句を言う客もいるため、わざわざゆで湯を煮詰めたり、そば粉や小麦粉を溶かし込んでわざわざ濃い蕎麦湯を作る店もある。
English: As soba sauce for cold noodles is too highly seasoned to drink straight, sobayu plays a role as a diluent to allow customers to enjoy the sauce.
Japanese: 冷やしの蕎麦つゆはそのまま飲むには味が濃いので、この蕎麦湯をいれて蕎麦つゆの出汁を味わう目的がある。
English: As eating soba has become common with the booming popularity of soba in recent years, posters warning people against over consumption of salt by drinking the sauce with sobayu began to be displayed and, as a result, the number of people who drink the plain sobayu is on the rise.
Japanese: 近年の蕎麦ブームのため、蕎麦喰いが一般的になり、蕎麦湯での塩分のとりすぎに注意する旨の表示も見られ、蕎麦湯のみを飲む（味わう）人が増えてきた。
English: Consequently, the pleasure of tasting sobayu itself including the lingering flavor of soba in sobayu and the taste of cooking water (as good water is often used to boil soba at soba restaurants) became the focal point of drinking sobayu.
Japanese: そういうことから、蕎麦湯に残った蕎麦の風味や、ゆで湯の水の味（蕎麦屋では良水をゆで湯使用することが多い）など、蕎麦湯そのものを味わう楽しみにも焦点があてられるようになった。
English: There is an opinion that people drink sobayu for the water soluble nutrients that have liquated out of sobayu.
Japanese: なお、蕎麦湯に水溶性の栄養分が溶け出しているために蕎麦湯を飲むという説がある。
English: This explanation, however, is not logically sound considering the facts such as that cooking time for soba is extremely brief being only thirty to sixty seconds which limits the amount of the nutrients to liquate out and that rutin is water insoluble.
Japanese: だが、蕎麦の茹で時間が30-60秒と極めて短く、溶け出す量は限られること、またルチンは不溶性であること等から考えると、あまり理にかなってはいない。
English: Some soba restaurants that have alcoholic beverages on the menu offer 'Sobayu wari' a drink made of shochu (distilled spirit) (korui - processed by continuous distillation to achieve high purity alcohol) and sobayu.
Japanese: 酒類を提供している蕎麦屋の一部では、焼酎(甲類)を蕎麦湯で割った「蕎麦湯割り」なるメニューがある。
English: Most of the restaurants that serve soba usually offer either exclusively soba or nothing, but soba and udon.
Japanese: 通常、蕎麦を食わせる店は蕎麦の専門店、もしくは蕎麦とうどんのみを扱う店であることが多い。
English: Soba restaurant is business that has been around since the mid Edo period and it is considered cheaper and provides more volume than kaiseki (the traditional multi-coursed and often expensive Japanese dinner) and eel restaurants.
Japanese: 蕎麦屋は江戸時代中期ごろから見られる商売で、会席や鰻屋に比べると安価で庶民的とされる。
English: In Edo where soba was popular, soba restaurants were particularly numerous and, prior to the Great Kanto Earthquake, it was common to see one or two sobaya on every block.
Japanese: 蕎麦が好まれる江戸には特にその数が多く、関東大震災以前は各町内に一軒もしくは二軒の蕎麦屋があるのが普通だった。
English: While the origin of the soba restaurant is unknown, there was a description of a 'Kendon Sobagiri' (which means buckwheat noodles sold per serving dish) restaurant that opened in 1664 found in two different documents including "Sanseiroku" and "Kinsei Fuzokushi" written during the late Edo period.
Japanese: 蕎麦屋の起源は不明だが、江戸時代後期に書かれた2種の書物『三省録』・『近世風俗志』にて、1664年（寛文4年）に「慳貪（けんどん）蕎麦切」の店が現れたとの記述がある。
English: An interdict issued by the Edo bakufu in 1686 covered an item which amounted to 'a business requiring fire to be carried around to operate such as udon or sobakiri' suggesting that portable soba stalls were already in existence in those days.
Japanese: 1686年に江戸幕府より出された禁令の対象に「うどんや蕎麦切りなどの火を持ち歩く商売」という意味の記載があり、この頃にはすでに持ち歩き屋台形式の蕎麦屋が存在したことが推測できる。
English: These portable soba stalls were also referred to as Nihachi soba (soba noodle made from eighty percent buckwheat, and twenty percent wheat flour), Yotaka soba and Furin soba depending on time and type of operation.
Japanese: これらの屋台形式の蕎麦屋は、時代や業態によって二八蕎麦・夜鷹蕎麦・風鈴蕎麦などとも呼ばれた。
English: Soba was initially a quick light meal similar to present day fast food which has essentially remained the status of soba to date.
Japanese: 当初は、現在のファーストフードのような小腹を満たす食事であり、その後も軽食といった位置づけが完全に抜けることはないままに推移している。
English: It can also be considered that this tradition of portable soba stalls remains alive in the form of stand-up-eating soba/udon noodle shops today.
Japanese: この屋台蕎麦屋の伝統は姿を変えて、現在の立ち食いそば・うどん店にまで続いてると捉えることも出来る。
English: It is considered that store-based soba restaurants became widespread during the latter half of the 1700's.
Japanese: 店を構えた蕎麦屋が増えるのは1700年代後半のことと考えられている。
English: Meanwhile, there were some historical papers describing the upper class shying away from soba and dismissing eating soba as a lower class custom.
Japanese: その一方で、蕎麦を食することを下賎の風習として上流階層が敬遠していたとする史料もある。
English: In "Teijo Zakki" (Teijo's Notes) written by Teijo ISE, who was the expert on Yusoku-kojitsu (knowledge of court rules, ceremony, decorum and records of the past) of the Samurai class, it was documented that 'although it had been around since ancient times, since it was not to be brought out in public, the manner in which soba was eaten need not be mentioned' explaining that soba was something that the Samurai and Noble Class people ate in private.
Japanese: 武家の有職故実の大家だった伊勢貞丈の『貞丈雑記』には蕎麦切りを食することは「古くありし物なれ共、表向などへ出さざる物故、喰様の方式なども記さざるなるべし」と記して、武家や公家などの間では人前で蕎麦を食するものではなかったと解説されている。
English: In the aforementioned "Sanseiroku," it also said that 'eating soba is custom of a lower class and while being hard up, I am still Hatamoto (a direct retainer of the shogun) and did not eat soba before but, in recent years, I finally started to eat it,' explaining that even poor Hatamoto did not stoop low enough to eat soba way back then.
Japanese: 前述の『三省録』でも「下賎のものは買ひて食ひしが、小身にても御旗本の面々調へて（＝買って）食ふことなし、近年いつとなく、調へて食う様には成りたり」と記して、かつては生活が苦しい小身旗本でも蕎麦を食べるような事はなかったと記している。
English: Characteristics of soba restaurants include a small menu with soba being the main item and serving sake being the important aspect of the business.
Japanese: 蕎麦屋の特色は、蕎麦を中心に品数があまり多くなく、酒を飲ませることを念頭においているところにある。
English: Even today, comparing a soba restaurant and udon restaurant of equivalent standing class, it is common to find a larger variety of sake is available at a soba restaurant.
Japanese: 現在でも同程度の蕎麦屋とうどん屋を比べると、出す酒の種類は蕎麦屋のほうが多いのが普通である。
English: In addition to the various soba dishes and sake, the main items on menu include nuki, the toppings of noodles that are served as tapas (such as tenpura, chicken meat, duck meat and eggs that have been discussed under 'Ten nuki'), kamaboko (steamed fish paste) or itawasa (kamaboko and wasabi), wasabi imo (grated yam and wasabi), nori, Japanese omelet, fresh ginger and miso (fermented soybeans) paste and donburi dishes such as Oyakodon (chicken and eggs cooked in sauce served over rice).
Japanese: 主なメニューは、各種の蕎麦や酒のほかに、種物（たねもの）の種だけを酒の肴として供する抜き（ヌキ、天ぷら、鶏肉、鴨、卵、など、天ぬきの項も参照）や蒲鉾＝「板わさ」、わさび芋、海苔、厚焼き玉子、はじかみショウガと味噌、また場合によっては親子丼などの丼ものなど。
English: Some restaurants also offer age soba, deep-fat fried boiled noodles on the menu.
Japanese: また店によっては、茹でた蕎麦を油で揚げた揚げ蕎麦が品書きにあることもある。
English: Prior to the World War II, a soba restaurant was used for a variety of purposes in addition to being a place to eat soba.
Japanese: 太平洋戦争以前の蕎麦屋には、蕎麦を食べる以外のさまざまな用途があった。
English: First of all, a soba restaurant was a simple and casual place for people in the neighborhood to stop in for a quick bowl of noodles on the way home from a visit to a public bath house.
Japanese: まず、町内の人間が湯の帰りなどに気軽に立ち寄り、蕎麦を手繰ってゆくざっかけない店である。
English: Meanwhile, much like a coffee shop of today, a soba restaurant was also used as a place to see a visitor that one would feel awkward to bring home or just a place to meet someone.
Japanese: またその一方で現在の喫茶店のように、家に連れてきにくい客と会ったり、待ち合わせをしたりする場合にも用いられた。
English: At many of soba restaurants, the main floor is usually an open eating area with tables, whereas the upstairs is partitioned off into small private rooms used for such purposes as sensitive conferences, lovers' meetings and large gatherings.
Japanese: たいてい一階が入れこみ、二階が小座敷になっていることが多く、二階は込み入った相談、男女の逢引、大勢での集まりなどにも用いられたという。
English: After the war, this sort of ambiance has gradually faded, but there are still some restaurants that offer good soba and sake in hushed calmness where one can enjoy a unique atmosphere which sets them apart from other places.
Japanese: 戦後はこうした雰囲気も徐々に薄れてきたが、いまだに味のよい蕎麦と酒を出し、静かな雰囲気で他の料理屋とは違う一種独特な風情を楽しむことができる店も存在する。
English: Buckwheat is the most protein-rich cereal with a nutritional balance equivalent to eating rice and soybeans together.
Japanese: 蕎麦はたんぱく質を最も多く含む穀物で、米と大豆と共に摂ったと同じ栄養バランスがある。
English: The system known as demae (delivery) is something that one cannot overlook when thinking about soba restaurants.
Japanese: 蕎麦屋を考える上で逸することができないのが、出前という仕組みである。
English: By nature, soba does not travel well over a period of time but, in the olden days, since there were so many soba restaurants and, hence, the delivery distance was relatively short, soba was the leading delivery food.
Japanese: もとより蕎麦は長時間の持ち運びに適さない食物であるが、むかしは蕎麦屋の数が多く、出前の範囲も比較的狭かったために、蕎麦は店屋物の代表格だった。
English: The custom of having soba delivered to entertain a visitor or to eat toshikoshi-soba (buckwheat noodles eaten on the New Year's Eve) with family goes back a long way and it has been around since the Edo period.
Japanese: ちょっとした客をもてなすために、あるいは年越し蕎麦を一家で食べるために、町内の蕎麦屋から出前を取る風習は古く、江戸時代から見られるものである。