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

This article explores the history and cultural significance of Nihachi soba, a Japanese noodle dish from the Edo period. The name "Nihachi" translates to "two-eight," reflecting its composition of 80% buckwheat flour and 20% wheat flour. This combination gives the noodles a smoother and more elastic texture compared to traditional soba, which uses 100% buckwheat. Nihachi soba became popular for its unique texture and taste, served either hot or cold with a dipping sauce or in a broth.

The term "Nihachi" is debated to derive from either the flour ratio or historical pricing tweaks in Edo period slang, with soba originally priced at 16 mon. Although widely accepted, the name's origin remains uncertain, and various discussions continue on this topic. The article also contrasts Nihachi soba with Juwari soba, which consists solely of buckwheat flour, highlighting the distinct flavors each offers.

The preparation of Nihachi soba involves mixing buckwheat and wheat flours, kneading the dough, rolling it out, and slicing it into thin noodles before cooking. The article further touches on the atmosphere of Edo-era soba restaurants and how contemporary establishments maintain this tradition, offering various soba dishes and accompanying delicacies.

Ultimately, Nihachi soba is valued for its fusion of tradition and culinary craftsmanship, continuing to be cherished in Japan and celebrated for its unique contribution to the cultural and culinary heritage.