Explore: Soba (noodles)

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

there was a Nanjing noodle restaurant (南京蕎麦所, Nankin soba dokoro). The dish was renamed shina soba (支那そば; lit. 'Chinese noodles') in 1910 by Kan'ichi

make udon and soba noodles respectively. The udonkiri is also sometimes called menkiribocho (麺切り包丁), and is distinguished from the Soba and Kashikiri

Cold noodles are dishes typically made out of noodles, soy sauce, cucumber, and various other ingredients. They are commonly served at room temperature

called soba (or suba in the Okinawan language), although this Japanese term typically refers to buckwheat noodles in mainland Japan. The noodles of Okinawa

includes "soba" in its name, the dish is made with Chinese-style noodles (chūkamen). Sōmen noodles are a very thin, white, wheat-based noodle. They are

 'fried noodle') is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese-style noodles (chuuka

consists of a small serving of soba noodles in small bowls. In this soba experience, customers quickly eat their soba noodles and get their bowl immediately

Tensoba, or tempura soba, is a Japanese dish of soba noodles and tempura. There are two varieties of tensoba: one is served with a hot broth of dashi and

because soba noodles are easily cut while eating. The custom differs from area to area and it is also called misoka soba, tsugomori soba, kure soba, jumyō