I have always found the greatest beauty arises from the simplest of foods. The idea of elegance and simplicity is synonymous with Soba. Soba noodles are the epitome of perfection in so many ways. The presentation is always basic, yet held to a high degree of excellence. The noodles are created and prepared with the utmost dedication and skill. The taste is subtle, yet flavorful and distinguished. Beauty and perfection truly do come in a package that is most unrevealing. When physical beauty meet genuine taste, the world is a happier place.
Soba (そば or 蕎麦) is the Japanese word for buckwheat, but it is also synonymous with the traditional Japanese noodle in the whole of Japan. Soba has a variety of meanings depending on your location in Japan and even depending on context. Soba is very versatile and is involved in both hot and cold cuisines all over Japan. Like with many Japanese noodles in Japan, soba is served drained and chilled during the summer. During the winter, soba are placed in a hot soy-based dashi broth (similar to miso) and then eaten.
The cold version of the dish is placed on a sieve-like bamboo tray called a zaru. With the dish comes tsuyu, a dipping sauce made with dashi, soy sauce, and wasabi, and the soba are ate with this dipping sauce to help add texture. It is commonly thought that the wonderful texture of the handmade soba will be greatly complimented with the flavors and hot temperature of the tsuyu. I must confirm this idea that the flavor is enhance greatly. The texture is not quite al dente, but once placed in the tsuyu it becomes perfect to the bite.
The hot version is equally as good but quite different in many respect to preparation and execution. Soba are placed into the dashi broth and then served to the customer. This dish can typically come with tempera chicken and pork. The combination of slightly overcooked soba and the extra meaty flavor broth adds for a beautiful symphony of deliciousness. I have found that my favorite form of the meal is the hot version because of the complete immersion of the broth and noodles, but I must say the texture of the summer version is superior in terms of noodle consistency and texture.
There is no better sound than the energetic slurps from happy patrons of a soba restaurant. The easiest sign of high quality soba, or any food for that matter, is customers with smiles on their faces. The most memorable time I ever had soba was when I was walking through downtown Asakusa, a small town in northeast Tokyo, and saw a packed house with slurps galore in a small six table restaurant. So, I decided to enter, take a seat and order this glorious meal. I quickly realized that I needed to put my money into a vending machine, then pick my order like I was ordering a coke out of a soda machine. I got my ticket from the machine, gave it to the chef and he quickly cooked up an amazing little soba meal. We ended up having a conversation in broken English about the simple pleasures of life. The experiences have always been sharing a beautiful meal and a equality beautiful conversation with a local. At the end of the meal he said “oishikatta desu”? and even though my Japanese was terrible at the time I knew he asked me if the meal was delicious. All I could do was smile and he knew he made my month with that meal.
Soba are a hallmark of Japanese culture, history and cuisine. Soba were for hundreds of years viewed as a rich man’s dish because of the complete infusion of proper minerals and vitamins. On a more modern take of Soba, the noodles are a true delicacy that bring rich flavors and unique textures together to create a work of art. My greatest culinary pleasures arise from trying the “simplest’ of foods, made by the greatest of culinary artist. The timing, precision, and dedication that comes from decades of producing the same product creates sheer magic in your mouth. You may be shocked at how something so simple can bring such a large smile on your face.
Japanese food: Soba (そば or 蕎麦) is a post from: EARTH EXCURSION
