Do you like Soba noodles?
Soba is one of the most popular Japanese food and getting even more and more popularity abroad in recent years. The key to this high popularity is its unique flavor, and in fact Soba is a healthy food and loved by all ages.
What we are going to introduce today is “Sobayu”, the hot water in which Soba noodles have been boiled.
Real soba lovers are not only paticular about soba but also paticular about Sobayu. Today we will show you the history of Sobayu and the way how to enjoy it.
What is Sobayu?
Sobayu is the hot water in which Soba noodles have been boiled. Soba is made from buckwheat and boiled before serving. When Soba is boiled, the contained nutrition such as vitamin B, potassium, dietary fibers and good quality starch dissolve out into the water. So, if you have Sobayu, you can take lots of nutrition, which are expected to help digestion or prevent hangover.
History of Sobayu
It is said that the origin of Soba dates back to the early Edo Period. The custom of eating soba widespread mainly in this period. However, cultivation of Soba started even before, in the Jomon Period.
It was after the Edo Period that people started have Sobayu. Now Sobayu is served at restaurants in all regions, but at first it was served at only some restaurants in Shinshu region and gradually spread to Edo (currently Tokyo).
How to Have Sobayu
In general, Sobayu is used to dilute Soba broth and people have them together. At Soba restaurants, Sobayu is served when customers finish eating Soba, and they pour it in Soba cup. Sobayu is normally enjoyed after eating up Soba.
By this, you can not only enjoy the flavor till the end but also take the nutrition effectively.
In the Edo Period, people used to like smooth and runny Sobayu, but recently more and more people like thick and rich Sobayu for its high nutrition. You can try it whichever you like.
It is a unique and elegant custom having Sobayu to relax after eating up Soba. Let’s fully enjoy the attraction of Soba by having Sobayu!