Zaru Soba (Chilled Buckwheat Noodles)

Boiled soba noodles are dipped in a soy sauce-based broth rich in dashi. This dish offers the simplest and purest way to enjoy the unique aroma of soba.

• by Yuko Ihara

Soba is a traditional Japanese noodle made primarily from buckwheat, known for its nutty aroma. “Zaru soba” gets its name from the way it's served—boiled soba placed on a bamboo tray called a “zaru”, eaten by dipping into a soy-based noodle soup base called “tsuyu”. You can enjoy it with condiments like wasabi or chopped green onion, either placed on top of the noodles or mixed into the tsuyu. Since the tsuyu has a strong flavor, dipping only lightly allows you to better appreciate the natural flavor of the noodles.

Dishes made with buckwheat flour have existed since ancient times, but it was during the Edo period (1603 - 1867) that dashi and soy sauce became widespread, leading to the creation of soba tsuyu (noodle soup base) and increasing soba’s popularity. The key to soba tsuyu is soy sauce; its richness and aroma add depth to the sauce’s flavor and enhance the natural fragrance of the soba noodles.

Soba noodles have a light coating of flour on their surface, which can make the cooking water thick and prone to boiling over. To prevent this, use as large a pot as possible and boil the noodles in plenty of water. A large pot also allows the water to circulate more easily, helping the noodles cook evenly.

After boiling, drain the noodles in a colander and rinse them under running water. Gently rub them with both hands while rinsing—this removes the surface starch and cools the noodles, giving them a firmer texture and a smoother mouthfeel.

Soba (dried soba noodles) - 200g (7 oz.)

Katsuobushi (dried bonito flakes) - 15g (0.5 oz.)
Water - 200ml (6.8 fl oz.)
Kikkoman Soy Sauce - 100ml (3.4 fl oz.)
Mirin - 30ml (1 fl oz.)
Sugar - 20g (0.7 oz.)

Japanese long green onion (negi) - 5cm (2 in.)
Fresh wasabi or pre-grated wasabi - to taste

Boiled soba and seafood are served as a salad with a dressing flavored with tsuyu. The flavor of the tsuyu pairs well with seafood. Enjoy by mixing with the vegetables as you eat. Feel free to use your favorite type of seafood!

The nutty aroma of soba goes perfectly with garlic and red chili peppers. Just like making pasta peperoncino, in this recipe you’ll stir-fry boiled soba noodles. If you like, sprinkle the final dish with grated cheese!

Soba comes in two main forms: fresh noodles made by kneading and cutting the dough, and the dried version of that. This recipe uses dried soba, but if you can find fresh soba, it’s highly recommended—they offer an even more pronounced soba flavor. The color and taste of soba can vary depending on the ingredients and production methods, so try different types to find your favorite!

Fresh wasabi has the most fragrant aroma, but it can be expensive and isn’t always easy to find. Tube-style grated wasabi is a common and convenient alternative!

After being soaked with the umami of soy sauce and other flavors, katsuobushi can be enjoyed as-is over rice or used as a filling for “onigiri” rice balls!

The water used to boil soba, known as “soba-yu”, contains the aroma and flavor of the soba itself. Soba lovers often drink it to savor that rich fragrance. While soba-yu can be enjoyed on its own, the most common way to enjoy it is—after eating the noodles—pouring it into the remaining tsuyu in your soba-choko and drinking it. Be sure to adjust the amount to your taste, as the tsuyu can be quite salty.

At soba restaurants, it is common for soba-yu to be served in a special vessel called a “yuto” around the time the customer finishes eating their noodles. This timing allows guests to enjoy warm soba-yu after their meal. The shape and design of the yuto can vary depending on the restaurant.

For more information about “Yuto / Soba-yu Serving Vessel”, please see our Glossary page.

A “soba seiro” is a type of steamer—usually made of wood or bamboo, and either square or round—that was traditionally used in the Edo period to steam soba noodles. Just as soba served on a “zaru” (bamboo tray) is called “zaru soba”, soba served on a soba seiro is called “seiro soba”. Although soba is no longer steamed in modern preparations, the name remains because of the serving style. Seiro soba is also sometimes referred to as “mori soba”.

For more information about “Soba Seiro”, please see our Glossary page.

Having lived in England and the U.S., Yuko Ihara is well-versed in a wide range of culinary genres. As a culinary researcher, she creates dishes for magazines and books, develops corporate menus, and also engages in product development and food consulting. She introduces easy-to-follow tips on how to make delicious food at home, emphasizing the importance of seasonality and healthful eating. When travelling, she loves to search for delicious vegetables and ingredients.

Instagram: @iharayukoo