Known for its nutty flavor, soba is a centuries-old staple of Japanese cuisine. The noodles are made by combining buckwheat flour and water. The dough is kneaded, rolled out, and cut evenly into thin noodles, similar in thickness to spaghetti.

Gaining popularity in the 1600s during Japan's Edo period, the eating of soba noodles grew due to their health benefits and ability to prevent beriberi, a disease caused by thiamine (vitamin B-1) deficiency. Today, you can find soba noodles in restaurants around the world, served chilled with dipping sauce (zaru soba) or in a warm broth (bukkake soba).

Read more in "Why soba is an underrated Japanese dish"

Known for its nutty flavor, soba is a centuries-old staple of Japanese cuisine. The noodles are made by combining buckwheat flour and water. The dough is kneaded, rolled out, and cut evenly into thin noodles, similar in thickness to spaghetti.

Gaining popularity in the 1600s during Japan's Edo period, the eating of soba noodles grew due to their health benefits and ability to prevent beriberi, a disease caused by thiamine (vitamin B-1) deficiency. Today, you can find soba noodles in restaurants around the world, served chilled with dipping sauce (zaru soba) or in a warm broth (bukkake soba).

Read more in "Why soba is an underrated Japanese dish"