Soba
Template:Short description {{#invoke:other uses|otheruses}} Template:Infobox food
Soba (Template:Linktext or Template:Linktext, "buckwheat") are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in.<ref name="Naomichi p249">Template:Harvnb</ref> It has an ashen brown color, and a slightly grainy texture.<ref name="Naomichi p249" /> The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes.
In Japan, soba noodles can be found at fast food venues like Template:Nihongo to expensive specialty restaurants.<ref name="Mente2">Template:Cite book</ref> Dried soba noodles are sold in stores, along with men-tsuyu, or instant noodle broth, to make home preparation easy.<ref name="Andoh2">Template:Cite book</ref>
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 (see protein combining). The tradition of eating soba arose in the Edo period.
EtymologyEdit
The word soba (蕎麦) means "buckwheat" (Fagopyrum esculentum).<ref>Template:Cite book</ref> The full name for buckwheat noodles is soba-kiri (蕎麦切り "buckwheat slices"), but soba is commonly used for short.
Historically, soba noodles were called Nihon-soba, Wa-soba, or Yamato-soba, all of which mean "Japanese soba". This was meant to distinguish soba from wheat noodles of Chinese origin, such as ramen, sōmen, or udon.
In more recent times, soba can refer to noodles in general, regardless of origin or composition. For example, ramen was traditionally called chūka soba (中華そば) or shina soba (支那そば), both meaning "Chinese noodles", though the word shina is now considered offensive.<ref name="Cwiertka2006">Template:Cite book; p145</ref> Soba can be used to refer to wheat noodles, as in aburasoba or yakisoba. In Okinawa, soba generally refers to Okinawa soba, also made from wheat flour.<ref name="Honbano_OkinawaSoba">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="Nahanavi2018">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
HistoryEdit
BackgroundEdit
Traces of buckwheat have been found at Neolithic sites in Japan, dating to 4000-2000 BCE, during the Jōmon period.<ref>Template:Harvnb</ref>
Buckwheat cultivation was first recorded in the Shoku Nihongi, in an imperial edict of 722 CE issued by Empress Genshō, instructing farmers to plant buckwheat in response to drought and famine. 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.<ref>Template:Harvnb</ref> However, buckwheat did not seem to be widely cultivated, and was only sporadically eaten as porridge.
In the 8th century, noodle-type foods of Chinese origin appeared in Japan.<ref>Template:Harvnb</ref> Later, the monk Enni (1202-1280) is traditionally credited for introducing noodles to Japan after returning from China.<ref name="faure p320" />
The first specific reference to buckwheat noodles (soba-kiri) comes from a record of 1574, kept at Jōshō-ji temple, which documents that soba-kiri was served to workers repairing the main hall.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Harvnb</ref> More mentions of soba noodles follow throughout the early 1600s.
Edo periodEdit
Modern soba originates from the Edo period (1603-1868), centered around the city of Edo (modern Tokyo). The earliest references to soba are associated with Buddhist monasteries and tea ceremonies.
The 1643 cookbook Ryōri Monogatari (料理物語) is the first to contain a recipe for making soba. After the Great Fire of Meireki in 1657, soba shops became increasingly common in Tokyo.<ref>Template:Harvnb</ref>
At first, soba was considered a low-class food, but its reputation improved by the 18th century, when it began to be eaten by samurai and other high status peoples.<ref>Template:Harvnb</ref>
One estimate states that every city block had one or more restaurants serving soba.<ref name="Naomichi p122-123">Template:Harvnb</ref> These soba establishments, many also serving sake, functioned much like modern cafes where locals would stop for a casual meal.<ref name="Watson">Template:Cite book</ref> In 1860, a meeting in Tokyo concerning the price of buckwheat was attended by 3,726 shops, indicating the popularity of soba.<ref name="Naomichi p122-123" /> Soba was also sold from mobile food stalls called yatai.<ref>Template:Harvnb</ref>
At the time, much of the city's population was susceptible to beriberi, due to high consumption of white rice, which is low in thiamine.<ref name="Lien">Template:Cite book</ref> Soba, which is high in thiamine, was regularly eaten to prevent beriberi.<ref name="Udesky">Template:Cite book</ref>
- Machikado-ya Tenzaru Teishoku 20220529-02.jpg
Zaru soba is an early form of soba, because soba was originally steamed on bamboo trays called zaru
- Three children eating, Japan LCCN2001705662.jpg
Three children eating soba, 1890-1923
- Fukuyama soba restaurant 1771.jpg
Soba delivery in Fukiya-chō, Tokyo. Print by Kitao Shigemasa, 1771
- Japanese Edo Soba Yatai 03.jpg
Replica of a yatai (food stall) from the Edo period
ModernEdit
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 are yagō, or traditional establishments whose names have passed down over time.<ref name="mitsuzawa">やぶ光トピックス 三ツ沢商店街振興会公式ホームページ</ref> Some restaurants serve soba and udon together, since both are prepared and eaten in a similar manner.
Railway stations often sell soba, as it is a popular and inexpensive fast food.<ref name= "Mente">Template:Cite book</ref> They are frequently purchased by busy salarymen. Soba continues to be sold at yatai food stalls.
There are regional differences in the consumption of soba. A common perception is that soba is more popular in the Kantō region (eastern Japan), while udon is more popular in the Kansai region (western Japan), though there are exceptions.<ref name="Naomichi p249" /> As such, soba is considered the traditional noodle of choice for Tokyoites.<ref name="Barakan">Template:Cite book</ref>
Soba is traditionally eaten on New Year's Eve in most areas of Japan. This soba is called toshikoshi soba ("year-crossing soba").<ref name="Homma"/><ref>Template:Cite book</ref> 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.<ref name="Homma"/>
PreparationEdit
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.<ref>Template:Harvnb</ref> Modern soba is usually made from a mix of 80% buckwheat flour, and 20% wheat flour.<ref>Template:Harvnb</ref>
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.
TypesEdit
Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. 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 with udon.
Cold sobaEdit
Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side.<ref>Template:Harvnb</ref> The tsuyu is made of a strong mixture of dashi, sweetened soy sauce (also called "satōjōyu") and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and dips it in the cold tsuyu before eating it. Wasabi and sliced negi are often mixed into the tsuyu.<ref name="Ishige">Template:Cite book</ref> 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 {{#invoke:Lang|lang}}), mixed with the leftover tsuyu.<ref>Template:Cite book</ref>
- Hadaka soba (naked soba 裸蕎麦): Cold soba served on its own.
- Hiyashi soba ({{#invoke:Lang|lang}}): Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
- Mori soba ({{#invoke:Lang|lang}}): Basic chilled soba noodles served on a flat basket or a plate.<ref name="Ishige"/>
- Soba maki: A makizushi prepared as cold soba wrapped in nori.
- Soba salad: Cold soba mixed in the sesame dressing with vegetables. It is a modern and fusion cold soba dish mostly served outside Japan.
- Zaru soba ({{#invoke:Lang|lang}}): Mori soba topped with shredded nori seaweed.<ref name="Ishige"/>
Hot sobaEdit
Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced long onion and shichimi tōgarashi (mixed chili powder).
- Template:Nihongo3 : Tanuki soba
- Kake soba {{#invoke:Lang|lang}}: Hot soba in broth topped with thinly sliced negi, and perhaps a slice of kamaboko (fish cake).<ref name="Asian Foods">Template:Cite book</ref>
- Template:Nihongo3: Topped with duck meat and negi.<ref name="Itoh2015">Template:Cite news</ref>
- Template:Nihongo3 (in Kantō) or {{#invoke:Lang|lang}} Tanuki soba ("raccoon dog soba", in Kansai): Topped with aburaage (deep-fried tofu).<ref name="Itoh2018">{{#invoke:citation/CS1|citation
|CitationClass=web }}</ref><ref name="Food Culture in Japan">Template:Cite book</ref>
- Template:Nihongo3: Hot soba (or udon) noodles in curry flavored broth<ref name="Itoh2015" /> topped with chicken/pork and thinly sliced negi.
- Nameko soba {{#invoke:Lang|lang}}: Topped with nameko mushroom.
- Nishin soba {{#invoke:Lang|lang}}: Topped with cooked Template:Nihongo3.
- Sansai soba {{#invoke:Lang|lang}} ("mountain vegetables soba"): Topped with sansai, or wild vegetables such as warabi, zenmai and takenoko (bamboo shoots).
- Sobagaki {{#invoke:Lang|lang}}: A chunk of dough made of buckwheat flour and hot water.
- Template:Nihongo3 (in Kantō) or Haikara soba {{#invoke:Lang|lang}} (in Kansai): Topped with tenkasu (bits of deep-fried tempura batter).<ref name="Itoh2018" />
- Tempura soba {{#invoke:Lang|lang}}: Topped with tempura, a large shrimp frequently is used, but vegetables are also popular. Some of soba venders use kakiage for this dish and this often is called Tensoba.
- Tororo soba {{#invoke:Lang|lang}} or Yamakake soba {{#invoke:Lang|lang}}: Topped with tororo, the puree of yamaimo (a Japanese yam with a mucilaginous texture).
- Tsukimi soba {{#invoke:Lang|lang}} ("moon-viewing soba"): Topped with raw egg, which poaches in the hot soup.<ref name="Food Culture in Japan"/>
- Wakame soba {{#invoke:Lang|lang}}: Topped with wakame seaweed.
- Yamakake soba {{#invoke:Lang|lang}}: Tororo soba
- Kitsune soba by adactio at E-Kagen in Brighton.jpg
Kitsune soba in Brighton, East Sussex, UK (abura-age)
- Tsukimi soba.jpg
Tsukimi soba (raw egg)
- Nameko soba ãªãããã°.jpg
Nameko soba (nameko mushrooms)
- Kamonanban2.JPG
Kamonanban (duck)
- Korokke soba.jpg
Korokke soba
- Tempura soba of Fuji-soba.jpg
Tempura soba (kakiage)
Noodle varietiesEdit
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Different flavors and types of soba noodles are available. In Japan, buckwheat is produced mainly in Hokkaido.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Soba that is made with newly harvested buckwheat is called shin-soba. It is sweeter and more flavorful than regular soba.
Nagano Prefecture is famous for a variety of soba called shinshu 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.<ref>Shinshu Soba Noodles. (2014). Retrieved from Japan Brand: https://japan-brand.jnto.go.jp/foods/noodles/2801/.</ref> Only noodles containing 40% or more buckwheat flour can carry the shinshu name.<ref>Story of Japanese Local Cuisine. (2018). Retrieved from Kyoudo-ryouri.com: http://kyoudo-ryouri.com/en/food/1507.html. </ref>
By locationEdit
- Etanbetsu soba: named after the central region of Hokkaidō (around Asahikawa city)
- Izumo soba: named after Izumo in Shimane
- Izushi soba: named after Izushi in Hyōgo
- Shinshu soba or Shinano soba: named after the old names of Nagano Prefecture
By ingredientsEdit
- Cha soba: flavored with green tea powder<ref name="Belleme & Belleme"/>
- Template:Ill: flavored with funori seaweed. Originated in Uonuma, Niigata
- Jinenjo soba: flavored with wild yam, Japanese yam or Chinese yam flour<ref name="Belleme & Belleme"/>
- Yomogi soba: flavored with mugwort
- Sarashina soba: thin, light-colored soba, made with refined buckwheat
- Inaka soba: "country soba", thick soba made with whole buckwheat
- Ni-hachi soba: "two-eight soba", soba containing 20% wheat and 80% buckwheat
- Towari soba or Juwari soba: 100% buckwheat soba.
Outside JapanEdit
A variation of Okinawa soba known as {{#invoke:Lang|lang}} is popular in the city of Campo Grande, in the Brazilian state of Mato Grosso do Sul due to influence of Okinawan immigrants.<ref name="MatoGrossoTV">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is eaten all-year long at street markets or in special restaurants called "sobarias".<ref name="OkinawaCGMS2019">Template:Cite book (Associação Okinawa de Campo Grande – MS website)</ref> Template:As of, the recipe has deviated from Okinawa style to suit Brazilian local preferences.<ref name="OkinawaCGMS2019" />
EtiquetteEdit
Soba is typically eaten with chopsticks, and in Japan, 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.<ref>Template:Cite book</ref>
DeliveryEdit
Food delivery services called demae (出前) originally served wealthy daimyō (lords) in the 1700s.<ref name="soba-delivery">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Until the late Shōwa period (1926–1989), stacks of soba bowls were carried on the shoulders of deliverymen on bicycles.<ref name="soba-delivery"/>
In March 1961, new cycling traffic laws added restrictions.<ref name="soba-delivery"/> Officials of the Tokyo Metropolitan Police Department stated: “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.”<ref name="soba-delivery"/>
Delivering large stacks of soba is no longer practiced. Modern restaurants deliver soba by scooters. The Honda Super Cub motorcycle was designed with soba delivery in mind.<ref name="mitsuzawa"/>
Nutritional valueEdit
100 grams of cooked soba yields Template:Convert of energy.<ref name=USDA>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Soba contains all nine essential amino acids,<ref name="Homma">Template:Cite book</ref> including lysine, which common wheat does not contain.<ref name="Belleme & Belleme">Template:Cite book</ref>
Soba contains a type of polysaccharide that is easily digested. Soba noodles also contain antioxidants, including rutin and quercetin, and essential nutrients including choline, thiamine and riboflavin.<ref name="Belleme & Belleme"/>
See alsoEdit
- Frozen noodles
- Japanese cuisine
- List of buckwheat dishes
- List of noodles
- Ramen
- Toshikoshi soba
- Yakisoba
- Template:Portal-inline
ReferencesEdit
CitationsEdit
SourcesEdit
External linksEdit
Template:Sister project Template:Sister project
- Tokyo soba chef making noodles by hand from scratch—illustrated article in English
- Soba restaurant owner in Nagano making soba noodles—slide show with English subtitles
- Cook makes homemade soba noodles—video with English and Japanese subtitles