For those of
you, like me, who did not know soba are buckwheat noodles. Zarusoba (笊蕎麦 or
ざる そば) are boiled noodles traditionally served cold on a bamboo mat or
Wanko soba (
椀子蕎麦 or わんこそば) is a specialty of Iwate Prefecture which involves eating
numerous small bowls of soba with a dipping broth which can be flavored in a
multitude of various ways.
"Northeastern Morioka City is famous for a
tournament it holds during hare no hi [special days] festivals. This
tournament is called 'Wanko soba' is conducted by having participants see
how many bowls of soba they can eat in a certain time., while an attendant
fills the bowl a couple of bites at a time." Quoted from: The Folk Art of
Japanese Country Cooking: A Traditional Diet for Today's World, by Gaku
Homma, North Atlantic Books, 1990, p. 165.
Kake soba (掛け蕎麦
かけそば) is buckwheat noodles in hot broth.
"...served... with ingredients like fried tofu,
vegetables and meat." (Quote from: What's What in Japanese Restaurants,
by Robb Satterwhite, Kodansha International, 1996, p. 71) Today both kake
soba and/or kake udon come with a bowl on the side of "...shichimi (a
powdered mixture of seven spices, including cayenne pepper), but it is
rather spicy so be careful." (Ibid., p. 72)
Mori soba (盛り蕎麦 or もりそば) "...here the noodles are
piled on bamboo screens. The plain noodles are dipped in a cold broth with
scallions and green Japanese horseradish (wasabi)." (Ibid., p. 71)
Jim Breen's web site defines
mori soba as "soba served in a shallow steaming basket."
Te-uchi soba ((手打ち蕎麦 or てうちそば)
are hand-kneaded. This is more important in modern times to stand in
distinction from machine made noodles. "Some of the better restaurants serve
only hand-kneaded... soba, which is prized for its texture (slightly rougher
and more uneven than machine-made soba)." (Ibid. p. 72)
Tanuki soba (狸蕎麦 or たぬきそば)
are tempura soba (天麩羅蕎麦 or てんぷらそば).
(Ibid., p. 73)
Kitsune soba (狐蕎麦
is topped with fried tofu. (Ibid.)
Tsukimi soba (月見蕎麦
or つきみそば) or moon-viewing soba made with raw eggs and seaweed. (Ibid.)
Nishin soba (鰊蕎麦 or にしんそば)
is a dish of the noodles topped with a broiled or boiled herring. (See the
image below shown courtesy of Nightshadow28 at
(茶蕎麦 or ちゃそば) which is a form of soba made with the addition of green
Below is a picture of cha
soba posted at Flickr by punzy.
(蓬蕎麦 or よもぎそば) is soba made with mugwort.
It is bright green with a
slightly bitter flavor.
soba (年越蕎麦 or としこしそば) is "year-crossing" soba eaten on the eve of a new year
and intended to bring long life.
Its udon counterpart "...is called tsunagi udon (or
tie), udon meant to symbolize tying the old and new years." (The Folk Art
of Japanese Country Cooking: A Traditional Diet for Today's World, p.
Jinejo soba - buckwheat soba
made with a mixture of wild mountain yams. It is light brown and said to be
sturdier than other soba.
Lotus root soba is lighter
in color and is made by adding dried ground lotus root. It takes on its
Ito soba is thin like angel
And there seem to be plenty
of other soba dishes.