Soba are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed 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 a noodle soup. They are used in a wide variety of dishes.
Dried soba
Mori soba, served cold with dipping sauce and negi
Stele commemorating the introduction of soba and udon noodles at Jōten-ji temple. Enni, the temple's founder, is traditionally believed to have brought noodlemaking back to Japan from China.
Print depicting Sunaba, a popular soba restaurant from Osaka. By Takehara Shunchōsai, 1796-1798
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. Noodles were introduced to Japan from China during the Song Dynasty between the Heian until the early Kamakura period.
Fresh ramen
Ramen
Soba
Udon