Kids Web Japan

c) Slurp down the noodles.

Buckwheat noodles have been eaten in Japan for more than 400 years and today rival sushi and tempura as standard Japanese fare. The fresh noodles are made by combining water and the ground nuts of the buckwheat plant, kneading the mixture, rolling out the dough, and slicing it into thin strips, which are boiled before serving. During the Edo period (1603-1868), soba was a popular dish among commoners because it was cheap and easy to eat. It was an Edo fast food, but much more healthy and nutritious than its modern counterparts.

Buckwheat noodles are generally served either chilled with a cold dipping sauce or in a hot broth. Chilled soba are called mori-soba because they are piled up (moru) on a bamboo rack, and hot soba are called kake-soba because a broth is poured (kakeru) over them. Soba often come with toppings, such as finely sliced seaweed, scallions, and deep-fried strips of tofu. The noodles should be slurped, and it is fine to make loud noises.

When eating mori soba, transfer a few of the noodles from the bamboo rack to the small bowl containing the sauce. Because the sauce is concentrated, only dip half the noodles in it. The sauce should not be poured over the noodles.