Soba - Japanese food

Soba is the Japanese name for buckwheat.

At the food-conscious shop, the storekeeper is making the soba at the shop front by pulverising the soba seed, mixing with water, diluting and stretching, stretching to noodle shape, and then by boiling.

The following are called as three major noodle of Japan
Ramen

Udon

Soba

Though there is only three types of noodles, you can enjoy it many times, as there are many combinations.
There are many types of soba, and few are shown here.

Kake soba - Buckwheat noodles in hot broth

Zaru soba - Cold buckwheat noodles with dipping sauce

Tempura soba - Buckwheat noodle topped with tempura

Tororo soba - Topped with tororo, the puree of yamaimo (a potato-like vegetable with a mucilaginous texture).

Kitsune soba – Buckwheat noodle topped with aburaage (deep-fried tofu).

Tsukimi soba – Buckwheat noodle topped with raw egg, which poaches in the hot soup

So, what sobo you would like to have it now?

Preparation of soba

There must be a soba shop within the premises of any big station, and you can enjoy the soba while waiting for the train.

 

Tokyo

 

Nagoya

Osaka