Nihachi Soba - FAQ, Restaurants, and How to make!

This article explores the rich history, cultural significance, and craftsmanship of Nihachi soba, a Japanese noodle originating from the Edo period. Made from 80% buckwheat and 20% wheat flour, the name "Nihachi" translates to "two-eight," reflecting its flour ratio. This blend offers a smoother, more elastic texture compared to pure buckwheat noodles, or juwari soba. The name and pricing of Nihachi soba have sparked debates, with various interpretations linked to historical costs and slang used by Edo townspeople. The art of making Nihachi soba involves precise kneading and cutting, resulting in supple and firm noodles served with dipping sauce or hot broth. Notable restaurants uphold its traditional appeal while offering modern twists. Despite ongoing discussions about its origin, Nihachi soba remains a staple in Japanese cuisine, embodying both tradition and innovation.