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Soba (そば or 蕎麦) is a type of thin Japanese noodle made from buckwheat flour (soba-ko) and wheat flour (komugi-ko). It is served either chilled with a dipping sauce, or in hot broth as a noodle soup.

The cold soba is considered the best in Tokyo. Chilled soba is often served on a sieve-like bamboo tray called zaru, sometimes garnished with beats of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce (also called "kaeshi") and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi and scallions are often mixed into the tsuyu. Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency.

Soba is served in more regions such as Shinshu, Etanbetsu, Izumo, Izushi, Memil. However, soba is traditionally the noodle of choice for Tokyoites. This tradition originates from the Tokugawa period, when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It was discovered that beri beri could be prevented by regularly eating thiamine-rich soba.

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Traditional Tokyo cuisine,

Soba Noodles,