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46-481: In Japan, soba noodles can be found at fast food venues to expensive specialty restaurants. Dried soba noodles are sold in stores, along with men-tsuyu , or instant noodle broth, to make home preparation easy. The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining ). The tradition of eating soba arose in

92-406: A zaru , sometimes garnished with bits 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 "satōjōyu") and mirin . Using chopsticks, the diner picks up a small amount of soba from the tray and dips it in the cold tsuyu before eating it. Wasabi and scallions are often mixed into

138-421: A light brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce ( shōyu ) added, and the mixed product is widely referred to as simply ponzu . It is made by boiling mirin , rice vinegar , katsuobushi flakes, and seaweed (konbu) over medium heat. The liquid is cooled and strained to remove the katsuobushi flakes. Finally, the juice of yuzu , sudachi , daidai , and kabosu , or lemon

184-593: A line or pose particularly well-executed, especially a pose or line associated with the actor's namesake. Artists, writers and poets in Japan, like in other parts of the world, would often take on pen names or pseudonyms. These were sometimes derived from the names of their mentors (particularly in painting studios), in which case they could be considered yagō . More often, these art-names or pen names are called kagō ( 家号 ) , or simply gō ( 号 ) , in Japanese. During

230-438: A lower alcohol content—14% instead of 20%. There are three general types. The first is hon mirin (lit. true mirin), which contains alcohol. The second is shio mirin , which contains alcohol as well as 1.5% salt to avoid alcohol tax. The third is shin mirin (lit. new mirin), or mirin-fu chomiryo (lit. mirin-like seasoning), which contains less than 1% alcohol yet retains the same flavour. Rice vinegar (よねず　also 米酢）is

276-505: A major leisure activity in Nagano. Only noodles containing 40% or more buckwheat flour can carry the shinshu name. A variation of Okinawa soba known as sobá is popular in the city of Campo Grande , in the Brazilian state of Mato Grosso do Sul due to influence of Okinawan immigrants. It is eaten all-year long at street markets or in special restaurants called "sobarias". As of 2019,

322-461: A mixture of Japanese soy sauce, rice vinegar and vegetable oil . There are many variations flavoured with additional ingredients such as aonori , grated ginger , umeboshi puree, wasabi or citrus fruits such as yuzu . Yag%C5%8D Yagō ( 屋号 ) , literally meaning "house name", is a term applied in traditional Japanese culture to names passed down within a guild, studio, or other circumstance other than blood relations. The term

368-559: A similar manner. Railway stations often sell soba, as it is a popular and inexpensive fast food . They are frequently purchased by busy salarymen . Soba continues to be sold at yatai food stalls. There are regional differences in the consumption of soba. A common perception is that soba is more popular in the Kantō region (eastern Japan), while udon is more popular in the Kansai region (western Japan), though there are exceptions. As such, soba

414-425: A store or business they owned. There are similarities in the origins and evolution of family names in other cultures around the world. Yagō also came to be used to help differentiate the status of lineages with the same last name, or simply to differentiate between people with the same family name within a village. Houses might come to be known simply by their location, such as in a meadow ( 原 , Hara ) or at

460-489: A type of polysaccharide that is easily digested. Soba noodles also contain antioxidants , including rutin and quercetin , and essential nutrients including choline , thiamine and riboflavin . List of Japanese condiments#Mentsuyu This is a list of Japanese condiments by type. Mirin (みりん also 味醂）is an essential condiment used in Japanese cuisine . It is a kind of rice wine similar to sake , but with

506-480: A very mild and mellow vinegar and ranges in colour from colourless to pale yellow. There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as awasezu or seasoned rice vinegar is made by adding sake , salt and sugar. Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing. Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which

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552-435: Is a fermented sauce made from soybeans (soya beans), roasted grain , water and salt . It is traditionally divided into five main categories depending on differences in ingredients and method of production. Most Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend toward an alcoholic sherry -like flavor, due to

598-410: Is a Japanese sauce consisting of salt , sugar , and soy sauce , used, for example, in preparing sukiyaki . See also the Japanese article . Wasabi is a member of the family Brassicaceae , which includes cabbages , horseradish and mustard . Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavour. Its hotness is more akin to that of a hot mustard than

644-467: Is added. Rayu is chili -infused vegetable oil (a type of chili oil ), used in Chinese cuisine as a cooking ingredient or as a condiment . The oil is typically sesame oil and the chili pepper used is typically red, imparting a reddish tint to the oil. Other ingredients used may include soy oil, corn oil, dried aloe , ginger , guava leaves, leek leaves, paprika , and turmeric . Warishita

690-475: Is also common. Apart from salads, it is popular with dishes such as okonomiyaki , takoyaki and yakisoba and usually accompanies katsu and karaage . It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the Tōkai region , it is a frequent condiment on hiyashi chūka (cold noodle salad). Many fried seafood dishes are served with a side of mayonnaise for dipping. It

736-577: Is also not uncommon for Japanese to use mayonnaise in place of tomato sauce on pizza. Menma is a Japanese condiment made from dried bamboo . It is a common topping for noodle soup and ramen . Menma is also known as shinachiku (シナチク), but this term is now being phased out due to the negative connotations of the word Shina . Wafu dressing is a vinaigrette -type salad dressing based on soy sauce , popular in Japan . The name literally means "Japanese-style dressing". The standard wafu dressing consists of

782-473: Is considered the traditional noodle of choice for Tokyoites. Soba is traditionally eaten on New Year's Eve in most areas of Japan. This soba is called toshikoshi soba ("year-crossing soba"). In the Tokyo area, there is also a tradition of giving out soba to new neighbors after a house move ( hikkoshi soba ), although this practice is now rare. Soba is made by slicing dough into thin noodles. Historically, soba

828-521: Is famous for a variety of soba called shinshu soba , because the region's volcanic soil and temperature extremes are suited for growing buckwheat. From the Kurohime and Togakushi highlands in the north to the Kaida highlands in the south, and the prefecture boasts the second-highest production of soba in Japan. Many facilities integrate cultivation, milling and cutting, and provide soba cutting courses for customers,

874-467: Is made from the crushed seeds of Brassica juncea , frequently mixed with wasabi or horseradish to add zest . Karashi is not usually sweetened nor thinned with a liquid. However, it can be used as part of a dipping sauce when mixed with mayonnaise or ketchup. Karashi is often served with fish tempura dishes, with tonkatsu , oden , nattō , and gyōza . It is almost always served with karashinasu, pickled japanese eggplant ( 茄子 ) . Depending on

920-427: Is synonymous with iena ( 家名 ) and kadona ( 角名 ) . The term most often refers to the guild names of kabuki actors, but is also applicable to the names artists take from their masters or studios, names taken from one's business, and a few other similar circumstances. The ya ( 屋 ) of yagō , also often seen at the end of a yagō name, means "house", "roof", or "shop", and helps to illuminate

966-459: Is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced long onion and shichimi tōgarashi (mixed chili powder). Different flavors and types of soba noodles are available. In Japan, buckwheat is produced mainly in Hokkaido . Soba that is made with newly harvested buckwheat is called shin-soba . It is sweeter and more flavorful than regular soba. Nagano Prefecture

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1012-400: Is used as sashimi 's accompaniment and Oroshi is frequently used as a garnish. The pink spicy momiji-oroshi (もみじおろし, literally "autumn-leaf-red grated (daikon)") is daikon grated with chili pepper. It is often called "Mizore" means soft snow in Japanese when Oroshi covers a part of dish. Karashi is a type of mustard used as a condiment or as a seasoning in Japanese cuisine . Karashi

1058-503: Is used to season the rice used in sushi. Seasoned rice vinegar is a condiment made of sake , sugar and salt . Besides these three necessary ingredients, mirin is also sometimes used (but only rarely). It is used frequently in the Japanese cuisine , where it is used together with Japanese round rice to make sushi kome (or the sticky, sushi rice). Although it can be made at home, prepared awasezu can also be readily bought at supermarkets. Soy sauce , or shōyu （しょうゆ　also 醤油),

1104-601: The Edo period . The word soba (蕎麦) means " buckwheat " ( Fagopyrum esculentum ). The full name for buckwheat noodles is soba-kiri (蕎麦切り "buckwheat slices"), but soba is commonly used for short. Historically, soba noodles were called Nihon-soba , Wa-soba , or Yamato -soba , all of which mean "Japanese soba". This was meant to distinguish soba from wheat noodles of Chinese origin, such as ramen , sōmen , or udon . In more recent times, soba can refer to noodles in general, regardless of origin or composition. For example, ramen

1150-631: The Jōmon period . Buckwheat cultivation was first recorded in the Shoku Nihongi , in an imperial edict of 722 CE issued by Empress Genshō , instructing farmers to plant buckwheat in response to drought and famine . Another edict of 839 CE declared that buckwheat should be sown in August, and harvested in October, because the crop grows quickly in poor soil. However, buckwheat did not seem to be widely cultivated, and

1196-426: The capsaicin in a chili pepper , producing vapors that irritate the nasal passages more than the tongue . The plant grows naturally along stream beds in mountain river valleys in Japan. There are also other species used, such as W. koreana , and W. tetsuigi . The two main cultivars in the marketplace are W. japonica cv. 'Daruma' and cv. 'Mazuma', but there are many others. Wasabi is generally sold either in

1242-547: The main hall . More mentions of soba noodles follow throughout the early 1600s. Modern soba originates from the Edo period (1603-1868), centered around the city of Edo (modern Tokyo ). The earliest references to soba are associated with Buddhist monasteries and tea ceremonies . The 1643 cookbook Ryōri Monogatari (料理物語) is the first to contain a recipe for making soba. After the Great Fire of Meireki in 1657, soba shops became increasingly common in Tokyo. At first, soba

1288-447: 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. After the noodles are eaten, many people enjoy drinking the water in which the noodles were cooked ( sobayu 蕎麦湯 ), mixed with the leftover tsuyu. Soba is also often served as a noodle soup in a bowl of hot tsuyu . The hot tsuyu in this instance

1334-616: The 1700s. Until the late Shōwa period (1926–1989), stacks of soba bowls were carried on the shoulders of deliverymen on bicycles. In March 1961, new cycling traffic laws added restrictions. Officials of the Tokyo Metropolitan Police Department stated: “To ride on a bicycle with piles of soba bowls on your shoulder is dangerous. It must be prohibited from the viewpoint of road traffic safety. But we will not place any stricter curb as they will lose more than half their customers,” and, “With this police assurance to overlook

1380-517: The addition of alcohol in the product. Not all soy sauces are interchangeable. Soy sauce was introduced into Japan in the 7th century. The Japanese word tamari is derived from the verb tamaru that signifies "to accumulate", referring to the fact that tamari was traditionally from the liquid byproduct produced during the fermentation of miso . Japan is the leading producer of tamari. Tsuma and Oroshi are kind of edible garnishes used Daikon in Japanese cuisine and both can be dipped. Tsuma

1426-413: The flavor from evaporation. For this reason, sushi chefs usually put the wasabi between the fish and the rice . Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds , chopped seaweed , sugar, salt, and monosodium glutamate . Other flavorful ingredients such as katsuobushi (sometimes indicated on

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1472-454: The foot of a hill ( 坂本 , Sakamoto ) , and families took on these place-names. Yagō could also be used to denote the main ( honke ) and branch ( bunke ) lines of a family. Yagō came to be especially well-known and widely used in kabuki theater, where actors take on a name relating to their guild. The famous actor Ichikawa Danjūrō V , though he was from the Ichikawa family,

1518-451: The form of a root which must be very finely grated before use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring), usually in tubes approximately the size and shape of travel toothpaste tubes. The paste form is commonly horseradish-based, since fresh wasabi is extremely perishable and more expensive than horseradish. Once the paste is prepared it should remain covered until served to protect

1564-488: The house name when they moved. Often, a family (or individual) would come to be better known by their yagō than by their actual family name. Though it is not clear when the custom first emerged, it first appears in print in the chronicles of the Muromachi period . For many centuries, commoners in Japan did not have family names , and so yagō would often come about to describe people by their location, occupation, or by

1610-476: The illegal traffic practice, soba delivery boys will continue to race through the streets of Tokyo.” Delivering large stacks of soba is no longer practiced. Modern restaurants deliver soba by scooters. The Honda Super Cub motorcycle was designed with soba delivery in mind. 100 grams of cooked soba yields 99 kcal (410 kJ) of energy. Soba contains all nine essential amino acids , including lysine , which common wheat does not contain. Soba contains

1656-420: The meal, karashi may be the only condiment served, or it may be served alongside wasabi . ' Mentsuyu' ( めんつゆ , also 麺汁) is a condiment made from dashi , soy sauce, mirin and sugar. Mentsuyu is most often eaten as a dipping sauce with sōmen , soba , udon and hiyamugi . Ponzu is a citrus -based sauce commonly used in Japanese cuisine . It is very tart in flavor, with a thin, watery consistency and

1702-429: The origins and meanings of the term. A number of yagō have associated mon emblems, some of which incorporate rebuses ; see Japanese rebus monogram . Originally, yagō were place names of homes or buildings taken on by the inhabitants. Even when the house changed hands entirely from one family to another, the new family would take on the name of the house. However, the previous owners would frequently keep

1748-456: The package as bonito), salmon , shiso , egg, and vegetables are often added to the mix. Mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG , which gives it a different flavor profile from mayonnaise made from distilled vinegar . It is most often sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise. A variety containing karashi (Japanese mustard)

1794-698: The price of buckwheat was attended by 3,726 shops, indicating the popularity of soba. Soba was also sold from mobile food stalls called yatai . At the time, much of the city's population was susceptible to beriberi , due to high consumption of white rice, which is low in thiamine . Soba, which is high in thiamine, was regularly eaten to prevent beriberi. Soba continues to be popular in modern times. Restaurants dedicated to soba include Sunaba, Chōju-an, Ōmura-an, Shōgetsu-an, Masuda-ya, and Maruka, some of which are yagō , or traditional establishments whose names have passed down over time. Some restaurants serve soba and udon together, since both are prepared and eaten in

1840-460: The recipe has deviated from Okinawa style to suit Brazilian local preferences. Soba is typically eaten with chopsticks , and in Japan , it is considered acceptable to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth helps cool them. However, quiet consumption of noodles is no longer uncommon. Food delivery services called demae (出前) originally served wealthy daimyō (lords) in

1886-399: The summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added to both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Most of these dishes may also be prepared with udon . Chilled soba is often served on a sieve-like bamboo tray called

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1932-521: Was also known by the yagō of Naritaya (Narita house), which indicates his guild within the kabuki world. This therefore connects him to others of the Naritaya, and reflects his apprenticeship and study alongside certain other actors who might be from other families. Actors' yagō were often chosen to recall earlier great actors, and it remains a common practice (called kakegoe ) for audience members to shout out an actor's yagō when he performed

1978-407: Was considered a low-class food, but its reputation improved by the 18th century, when it began to be eaten by samurai and other high status peoples. One estimate states that every city block had one or more restaurants serving soba. These soba establishments, many also serving sake , functioned much like modern cafes where locals would stop for a casual meal. In 1860, a meeting in Tokyo concerning

2024-469: Was made only from buckwheat flour, and was steamed in baskets, because they were too brittle to boil. Modern soba is usually made from a mix of 80% buckwheat flour, and 20% wheat flour. Fresh soba, often served at restaurants, are generally cooked immediately after slicing, when the noodles are still moist and pliable. Store bought soba are dried and straight, and come in bundles. Like many Japanese noodles, soba noodles are often served drained and chilled in

2070-428: Was only sporadically eaten as porridge . In the 8th century, noodle-type foods of Chinese origin appeared in Japan. Later, the monk Enni (1202-1280) is traditionally credited for introducing noodles to Japan after returning from China. The first specific reference to buckwheat noodles ( soba-kiri ) comes from a record of 1574, kept at Jōshō-ji temple, which documents that soba-kiri was served to workers repairing

2116-424: Was traditionally called chūka soba (中華そば) or shina soba (支那そば), both meaning "Chinese noodles", though the word shina is now considered offensive. Soba can be used to refer to wheat noodles, as in aburasoba or yakisoba . In Okinawa , soba generally refers to Okinawa soba , also made from wheat flour. Traces of buckwheat have been found at Neolithic sites in Japan, dating to 4000-2000 BCE, during

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