🍜 Soba
“Soba” is a noodle dish made from Buckwheat flour made by grinding Buckwheat seeds, adding a binder and water, and kneading the mixture before cutting it into long, thin strips. “Soba” itself has been eaten since ancient times, but it was not until the Edo period (1603-1867) that people began to eat “Soba” as noodles as we do today. For a long time,“ Soba” was made into flour and served as a kneaded dish or as a grain, but at the beginning of the Edo period, “Soba ”noodles were served in temples and gradually came to be sold alongside “Udon”（Wheat flour noodle） in Edo towns. Edo people preferred “Soba” to “Udon”, and the “Soba” restaurants, starting with “Kendon-Soba”, expanded from big “Soba” shops to “Yatai- Soba”( small-stalls). In the late Edo period, Soba noodle shop menus included “Mori-soba”(serve as cold), “Hanamaki-soba”(topped “Nori”seaweed on the hot “Soba”), “Tempura-soba”, “Arare-soba(topped grilled small mochi on the “Soba”)”, “Shippoku-soba(topped various vegetables on the “Soba”)”, and “Kamo-nanban(Duck on the”Soba”)”. It is said that "Udon in the west and Soba in the east" but it can be said that this dish was perfect for short-tempered Edo people. In the middle of the Edo period, 'Yotaka soba' (also called 'Fu-rin Soba'), which served hot “Bukkake” (broth poured over the “Soba”) a street stalls, also appeared. “Sunaba”, “Sarashina”, and” Yabu” are the three most famous”Soba” restaurants in Tokyo. “Sunaba” has thin white noodles, “Sarashina” has transparent noodles, and” Yabu” has greenish noodles made from the endocarp of the buckwheat plant. “Yabu-soba”, which is said to have its roots in “Zoshigaya”, is characterized by the salty broth favored by Edo people.