The deep world of "Japan's Three Great Soba." Learn the differences and characteristics and visit famous restaurants in Iwate, Nagano, and Shimane

[Column] The history of soba in Japan

We have introduced the three major soba noodles in Japan, but the history of soba in Japan is actually quite long. If you know its roots, you may be able to appreciate soba more deeply.

Unlike wheat flour, which is the raw material for udon and pasta, soba is made from buckwheat seeds.
Buckwheat seeds are said to have originated from the continent, having been brought to Japan from China or the Korean Peninsula, and are believed to have existed in Japan during the Jomon period, before rice cultivation became widespread. Buckwheat pollen has been found in ruins in Kochi Prefecture dating back more than 9,000 years, suggesting that buckwheat may have been cultivated at that time.

Soba first appeared in literature during the Heian period. In the past, it was common to eat soba in the form of mochi-like dough made by kneading buckwheat flour with hot water, called "sobagaki" or "soba mochi."

Buckwheat has the characteristic that it grows easily even in barren land without being affected by the weather. Also, because it can be harvested two to three times a year, it was widely cultivated all over Japan to stave off hunger, and it seems to have developed into a Japanese food.

In the Edo period, soba began to be eaten in the form of noodles as we know it today. To distinguish it from "sobagaki" and "soba mochi," soba cut into thin strips with a knife was called "sobakiri." Sobakiri spread to each region as feudal lords began to gather in Edo on alternate attendance trips.

Thus, in addition to the three major types of soba in Japan, each region has developed its own unique style, such as Edomae soba and Hegi soba. Recently, more and more soba varieties that are not bound by tradition have been created. Furthermore, they are attracting attention as a superfood due to their high nutritional value.

The charm of soba is that you can enjoy different ways of eating it depending on the region. If you eat soba while traveling, you can also experience the culture of the region. Why not visit the three major soba places in Japan and experience the sophisticated soba culture in various parts of Japan?

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