The noodle dishes introduced in this page are NEVER, NEVER, NEVER ramens.

Soba are thin brownish noodles made from a mixture of sobako (buckwheat flour) and wheat flour.Soba dishes are served in two different ways, cold and hot. Cold sobas are served with a side dish of soy sauce based broth into which the noodles are dipped before being eaten. Other soba dishes consist of a bowl of the noodles in hot broth, together with toppings. The broth is made from soy soy sauce, mirin (sweet sake), and bried bonito based stock.

	Mori Soba is the most popular form of cold soba. The soba is served on a bamboo rack in a lacquer box, with a small bowl of broth of chopped negi and wasabi (Japanese horseradish).

Another form of cold soba is Zaru Soba. It is exactly the same as Mori Soba except that it is covered with thin strips of Nori (dried seaweed), making it slightly more expensive. Soba's variation is in accordance with toppings as well as of Udon's. The fololwings are representative Soba's variations.
	Ten zaru is combined cold soba dish with assorted Tempura, which are coated in batter made from wheat flour and deep-fried. The highlight among tempuras is Ebiten, prawn temura. Tempuras are to be dipped in the same sauce as for noodles. Oil coming out of tempura gives the sauce different flavour from straight one.

Kakiage zaru is another combined cold soba dish with Tempura. Kakiage tempura is battered & deep-fried shrimp, chopped onion or green onions.

	Kamo means duck, tha this soba dish consists of soft duck meat sliced thinly and boiled in soba broth, together with toasted with negi (Welsh onion). The broth is served hot, in which cold noodles are to be dipped before eaten.

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