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Japanese Food File 3


  • Name :Zarusoba
  • Tastes like :Soba(buckwheat noodles),salty-sweet soy sauce of Tsuyu(sauce) + Negi (green onion/condiments) + Wasabi(Japanese horseradish/condiments) + Nori(dried laver)
  • Ingredients :Soba noodles(rehydratable noodle),stock sauce for Soba or Udon, condiments(green onion,Wasabi etc.), Nori(dried laver)
  • How it's cooked :chilled in running water after boiled
  • How much it costs :around 700 yen

Zarusoba is a kind of cold Soba dish eaten by dipping them in a sauce called Soba-Tsuyu.

There is a similar dish called "Morisoba", however, Zarusoba usually costs more in Soba restaurants and are distinguished from Morisoba with an additional topping of Nori(dried laver).

The oldest style of Soba dish is told to have been a simple cold dish called Tsukesoba(literally meaning dipping Soba), but in the middle of Edo Period(1688-1703), a new type of Soba called "Bukkakesoba(literally, Tsuyu splashed Soba)" became all the rage especially among Edoites who often tended to be hot tempered saying, "since it's such a bother dipping Soba every time you eat it, why don't we just splash the Tsuyu over the noodle right from the start?"Because Tsukesoba that was already there had to be distinguished from this "Bukkake" and for that reason, it was served in a heap. It is said that people came to call it "Morisoba(literally, heaped Soba)".

Around the same time, a Soba restaurant called Iseya in Suzaki, Fukagawa of Edo(now around Kiba, Koutou ward, Tokyo) started to serve Tsukesoba using superior ingredients than Morisoba on a shallow bamboo basket. It is told that this premium Tsukesoba came to be called Zarusoba(literally, bamboo basket and Soba), to make a distinction between Morisoba. Additionally, it is said that it wasn't until Meiji Period(1868-1912) that the topping of Nori(dried laver) appeared.