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The Soba Big Three: Enjoy These Regional Variations on Your Next Japan Trip
There are more types of soba in Japan than you can shake a stick at — but these three regional styles capture the dish’s variety and depth.
By Jay Allen
Soba is one of Japan’s most beloved and well-known dishes. And there are almost more types than you can count. Let’s take a look at the so-called “Big Three” (蕎麦三大; soba sandai) — and why experiencing each should be part of your next trip to Japan.
A (very brief) history of soba
Soba, or buckwheat, has a long history in Japan. Historians have traced its existence in the country back some 9,000 years.
Soba’s use as a food staple goes back to the Nara era. However, people consumed it primarily in its milled or flour form. Because the crop can be harvested two or (if you were careful) three times a year, people in days of yore used it as an “emergency food” when times were lean.
It wasn’t until Japan’s Edo era that someone invented soba-kiri (蕎麦切り), or cutting soba…
