Soba is the Japanese noodle traditionally made with buckwheat flour, and “soba” is also the Japanese word for buckwheat.
Soba noodles are usually thin and can be served either chilled with a dipping sauce or hot in a broth. Because buckwheat contains no gluten, many soba products include wheat flour to improve elasticity and prevent breakage. The proportion of buckwheat can therefore vary between products and regional styles.
Soba is distinct from udon, which is a thick wheat noodle, and ramen, whose noodles are also wheat-based and usually contain alkaline salts. In Japan, eating soba has long been associated with New Year customs, particularly the tradition of toshikoshi soba. Its long strands are commonly linked symbolically with longevity, although recipes and serving styles differ across the country.