Oroshi Soba

Main ingredients

fresh soba noodles, daikon radish, katsuobushi (dried bonito flakes), green onion

History and origin

Soba in Fukui Prefecture is said to have begun when Asakura Takakage, after establishing his castle residence at Ichijodani (from 1473), had buckwheat cultivated as an emergency food for wartime. Later, Honda Tomimasa, who became lord of the castle at Fuchu (present-day Echizen City), took up his post accompanied by a soba maker, and thin soba topped with grated daikon is said to have spread. The name "Echizen Oroshi Soba" reportedly became known nationwide after Emperor Showa ate it.

When it is eaten

It is eaten as toshikoshi soba on New Year's Eve, as the closing dish at weddings and Buddhist services, and as a late-night meal during Hoonko ("Honkosan"), and it is commonly eaten cold even in winter. In the Tannan area, it is also served at weddings when the parents leave.

How it is eaten

Soba chilled in cold water is topped with grated daikon, katsuobushi, and green onion and eaten with a cold broth. Within the prefecture there are three main styles: serving the grated daikon separately from the broth, mixing it into the broth, or adding only the juice squeezed from the grated daikon to the broth.

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