Difference Between Udon and Soba
Updated: Sep 18
Japan is home to a variety of beloved noodle dishes, including pasta, ramen, soba, and udon. Among these, soba and udon stand out as two of the most iconic and traditional Japanese noodles, each with a rich history and unique culinary characteristics. In this blog, we will explore the history of soba and udon, their distinct features, and recommend some notable places to enjoy these dishes in Tokyo.
Table of Contents
What is Soba?
Soba is a thin noodle made primarily from buckwheat flour, giving the noodles a grayish-brown color. While it is often made with a mix of buckwheat and wheat flour, "juwari soba", which is 100% buckwheat, is also quite popular. Soba has a light and smooth texture with a subtle nutty flavor from the buckwheat. It can be enjoyed in various ways, such as cold "zaru soba" or hot "kake soba".
Health Benefits of Soba
Soba is known for its nutritional value, being rich in protein, fiber, and vitamins such as B vitamins. It is also relatively low in calories, making it a popular choice for health-conscious diners. Since soba noodles often use wheat flour as a binding agent, they typically contain gluten. If you are looking for a gluten-free option, choose juwari soba, which is made from 100% buckwheat flour and does not contain any wheat.
The History of Soba
Soba, thin noodles made from buckwheat flour, has a long history in Japan, dating back to the Nara period (8th century). However, it wasn't until the Edo period (17th–19th century) that soba became popular in its current form. During this time, soba shops became common in Edo (now Tokyo), serving up quick and delicious meals to the city’s bustling population. Soba was particularly favored for its convenience and became a staple for the busy lifestyles of the Edo townsfolk, making it one of the earliest forms of fast food in Japan.
The soba culture continued to evolve over the centuries, with different regions developing their unique variations, but the fundamental styles of "zaru soba" (cold soba with dipping sauce) and "kake soba" (hot soba in broth) remain timeless favorites.
Popular Soba Dishes
Zaru Soba
Cold soba served on a bamboo tray with a dipping sauce, typically enjoyed with wasabi, green onions, and nori (seaweed) on the side. This dish is refreshing, especially during the summer months.
Kake Soba
A hot version where soba noodles are served in a simple broth, perfect for warming up during colder weather.
Tempura Soba
Soba is served with crispy tempura, offering a delightful contrast between the light broth, chewy noodles, and crunchy tempura.
3 Best Soba Restaurants in Tokyo
Here are the 3 best Soba restaurants in Tokyo. The following information below is current as of September 2024. These are subject to change, so please check each official websites in advance.
1. Nagasaka Sarashina Nunoya Tahee Azabu Sohonten
Source: Tabelog
Nagasaka Sarashina Nunosawa Tahei Azabu Sohonten is a historic soba restaurant located in Azabu, Tokyo. With a history spanning over 230 years, it is one of the oldest and most renowned soba establishments in Japan, tracing its origins back to the Edo period.
It is particularly famous for its Sarashina Soba, a type of soba noodle that is white and thin, made from the first-milled flour of buckwheat, known as the "first flour." This unique preparation gives the soba a delicate aroma and a smooth texture.
Hours of Operation
Weekdays 11:00 AM - 3:00 PM (Last entry 2:30 PM), 4:30 PM - 8:00 PM (Last entry 7:30 PM)
Weekends 11:00 AM - 8:00 PM (Last entry 7:30 PM)
Map
Click here for more details about "Nagasaka Sarashina Nunoya Tahee Azabu Sohonten"
2. Aoyama Kawakamian
Source: Kawakami An
The soba at Aoyama Kawakamian, located on Omotesando, is coarsely ground, thinly sliced nihachi-soba (a blend of 80% buckwheat flour and 20% wheat flour) made in-house using a custom-made millstone.
The hot and thick dipping sauce of the “Kamo Seiro” is the perfect match for the soba and the rich flavor of the duck, gently combined with the aroma of the soup stock, filling your mouth with deliciousness. The combination of cold soba and hot dipping sauce is a true feat.
Hours of Operation
11:00 AM - 10:30 PM (Last entry 9:30 PM)
Map
Click here for more details about "Aoyama Kawakamian"
3. Kaminarimon Maruka
Next, we would like to introduce you to Kaminarimon Maruka, a soba noodle restaurant located right next to Kaminarimon in Asakusa.
This soba restaurant uses carefully selected buckwheat flour from Otoneppu, Hokkaido, which has a strong but elegant aroma so that the original aroma and flavor of soba can be enjoyed.
The soup stock is made from bonito, and no preservatives, additives, or chemical seasonings are used. The elegant flavor has been preserved for many years.
Hours of Operation
11:00 AM - 7:00 PM (Last entry 6:30 PM)
Closed on Tuesdays and the first and third Wednesday
Map
What is Udon?
Udon is a thick noodle made from wheat flour, known for its soft and chewy texture. It is often served in a hot broth, like in "kake udon", or with a variety of toppings in dishes like "tempura udon". Cold udon, such as "zaru udon", is also a popular option.
Health Benefits of Udon
Udon is known for being easy to digest, making it a great option for a light yet satisfying meal. It is also ideal for recovery after illness or for those seeking a comforting dish without the heaviness of more complex meals.
The History of Udon
Udon noodles, thick and chewy wheat noodles, have an even longer history in Japan, believed to have been introduced from China during the Nara period. Originally more like dumplings, udon evolved into its noodle form during the Kamakura period (12th–14th century), especially in the Kansai region. By the Meiji period, udon dishes had become widely popular across Japan, with various regional styles such as “Kitsune Udon” (udon with sweet fried tofu) and “Curry Udon” (udon in curry-flavored broth) becoming local favorites.
Unlike soba, which has a more refined and subtle flavor profile, udon is cherished for its hearty and chewy texture, making it a comforting choice for many Japanese households.
Popular Udon Dishes
Kitsune Udon
A classic dish featuring thick udon noodles in a light broth, topped with sweet, simmered fried tofu. It is both savory and slightly sweet, creating a delightful balance.
Niku Udon
Udon noodles topped with tender, thinly sliced beef that has been simmered in a savory and slightly sweet sauce. The beef adds a rich flavor to the light broth.
Bukkake Udon
Cold udon noodles served with a thickened dipping sauce, topped with tempura bits, green onions, and grated ginger. This dish is simple yet flavorful, perfect for summer.
3 Best Udon Restaurant in Tokyo
Here are the 3 best Udon restaurants in Tokyo. The following information below is current as of September 2024. These are subject to change, so please check each official websites in advance.
1. Tsurutontan Shinjuku
Source: TableCheck
Tsurutontan is an udon specialty restaurant located in Kabukicho, about a 7-minute walk from the East Exit of Shinjuku Station. The udon noodles are made with the finest ingredients and carefully pounded by artisans, making them very firm and smooth.
Unusually for an udon restaurant, a live music space is set up inside the restaurant, where live music sessions of various genres are held every day, including professional musicians and young musicians who have passed auditions. You can enjoy both gourmet food and music together.
Hours of Operation
11:00 AM - 8:00 AM (Last entry 7:00 AM)
Sundays and National holidays 11:00 AM - 11:00 PM (Last entry 10:00 PM)
Map
Click here for more details about "Tsurutontan Shinjuku"
2. Nezu Kamachiku
Source: Tripadvisor
Kamachiku is a famous kama-age udon restaurant located in Nezu, downtown Tokyo.
The menu offers only two types of udon: kama-age udon and zaru udon, allowing customers to enjoy the sweetness and texture of the flour and the true flavor of the udon. The owner is a certified sake sommelier and offers a wide variety of sake and other dishes that go well with sake.
Kamachiku's exterior and interior are also a must-see. The building was designed by world-renowned Japanese architect Kengo Kuma, who was involved in the design of the New National Stadium, and was converted from a stone warehouse.
Hours of Operation
6:00 PM - 3:00 AM (Last entry 2:30 AM)
Closed on Sundays and Mondays
Map
Click here for more details about "Nezu Kamachiku"
Konaya
Source: Tabelog
Konaya is a curry udon restaurant located in the Sugamo areas of Tokyo.
The “Curry Udon” is popular for its perfect balance of creamy curry soup made from 22 carefully selected ingredients and sticky udon noodles. The restaurant is so popular that customers line up in line at lunchtime.
Hours of Operation
Weekdays 11:00 AM - 4:30 PM (Last entry 4:00 PM)
Weekends and National holidays 11:00 AM - 6:30 PM (Last entry 6:00 PM)
Map
Click here for more details about "Konaya"
Why You Should Try Soba and Udon
Soba and udon each offer a unique glimpse into Japan's culinary heritage, with centuries of history that have shaped their development. Whether you prefer the nutty flavor and health benefits of soba or the chewy, comforting qualities of udon, Tokyo provides plenty of opportunities to explore these traditional noodles. Next time you're in the city, make sure to visit some of these recommended shops and experience the diverse world of Japanese noodles firsthand!
Patia’s Jiro-style Ramen Making Class in Tokyo
We run Japanese cooking classes in Tokyo. We also offer a Jiro-style Ramen making class with an English-speaking instructor. In this class, participants can go to a local supermarket in Akihabara to buy ingredients, make Jiro-style ramen from scratch, and eat it. We are hoping you to enjoy Japanese food experiences and create unforgettable memories in Tokyo.
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