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Basic Information
In Japan, there are two ways to eat soba: cold soba and warm soba. This article introduces the menu of cold soba, which represents Japan.
Mori Soba
Mori Soba is a cold Japanese soba dish served by boiling the soba noodles and then chilling them in cold water before being arranged on a plate. It is typically eaten with dipping sauce and garnished with green onions. The dish is especially popular during the summer months due to its refreshing texture.
Zaru Soba
Zaru Soba is a cold soba dish served by boiling the soba noodles and then chilling them in cold water before being arranged on a bamboo sieve-like platter. The difference between Mori Soba and Zaru Soba is that Zaru Soba is topped with roasted nori (seaweed), which adds a savory flavor and textural accent to the dish.
Tempura Zaru Soba
Tempura Zaru Soba is a Japanese dish that combines Zaru Soba and tempura. Zaru Soba is a cold soba dish where the boiled noodles are chilled in cold water and then arranged on a bamboo sieve-like platter. Tempura consists of vegetables, shrimp, and fish coated in wheat flour and deep-fried, resulting in a unique texture. Tempura is typically eaten with salt or tempura dipping sauce.
Juwari Soba
100% Buckwheat Soba refers to soba made entirely from buckwheat flour. While common soba often contains a mixture of wheat and buckwheat flours, 100% Buckwheat Soba is made solely from buckwheat flour, resulting in a stronger flavor and more nutritional benefits.
Nihachi Soba
Two-Eight Soba is a type of Japanese soba made by mixing buckwheat and wheat flours. The name originates from the ratio of buckwheat flour (approximately 80%) to wheat flour (approximately 20%).
Sarashina Soba
Sarashina Soba is a regional soba variety primarily consumed in Nagano Prefecture. It is made using a unique refining method that results in a pale-colored buckwheat flour. The noodles are thinner and have a smoother texture compared to other types of soba, providing a satisfying bite.
Nameko Soba
Nameko Soba is a soba dish topped with nameko, a slimy mushroom. Nameko has been a popular ingredient in Japan since ancient times and is characterized by its slimy texture. It is rich in nutrients, including dietary fiber and vitamins, and is typically seasoned with soy sauce-based sauce.
Hegi Soba
Hegi Soba is a soba dish originating from the Uonuma region of Niigata Prefecture. The noodles are made with a type of seaweed called funori and are served in a unique vessel. The noodles are typically rolled into bite-sized portions for serving.
Tori Soba
Cold Chicken Soba, a specialty of Yamagata, is a cold soba dish made with chicken. The main ingredients are chewy chicken (mature chicken) and green onions, and the dipping sauce is made from a cold chicken bone broth. The chicken is topped with a sweet and savory soy sauce-based sauce.
