Ramen

Oil Soba

  • 13Tokyo

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  • 13Tokyo

Dish log

Oil Soba
Image attribution: AI-generated image · GPT Image 2.5 Sunburst

A soupless noodle dish that spread from the Musashino area of Tokyo, eaten by coating the noodles with the tare and oil at the bottom of the bowl.

Dish profile

About this dish

Main ingredients
noodles, soy sauce-based tare, sesame oil, chili oil (rayu), vinegar, onsen tamago (soft-cooked egg), shredded nori, menma, chashu, green onion
History and origin
One theory is that a shop near Hitotsubashi University in Kunitachi City began serving it as a snack to go with drinks in the Showa 30s (1955–1964); another is that a shop near Asia University in Musashino City launched it, inspired by Chinese banmian (mixed noodles). It spread from the Musashino area of Tokyo and is said to have become popular from around 1996.
When it is eaten
Having spread with the support of students, it has in some cases become a signature menu item at student cafeterias.
How it is eaten
Chili oil or vinegar is added to taste to the sesame oil and soy sauce-based tare at the bottom of the bowl, and this is mixed into the noodles before eating. Typical toppings include onsen tamago, shredded nori, menma, chashu, and green onion.

Sources

Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.

Dietary guidance

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  • VegetarianNo direct clue found (this does not mean suitable)

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  • HalalNo direct clue found (this does not mean suitable)

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  • Gluten-freeClues to confirm: wheat or noodles

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  • PorkPork: no direct clue found (absence is not confirmed)
  • Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)

Family travel check

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  • SpicinessNot confirmed by the dish information.

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  • Ease of eatingNot confirmed by the dish information.

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  • Venue settingNot confirmed by the dish information.

    Seating, child facilities, and crowding are not included in the food record.

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