Dish

Ita soba

Itasoba

Ita soba is a hearty and flavorful dish that is perfect for a cold winter day. The chewy noodles have a unique texture that pairs well with the savory broth. The dish is typically served with a variety of toppings, including sliced scallions, kamaboko, and nori. This dish is low in fat and calories, making it a healthy option for those watching their weight. However, it does contain gluten and fish, so it is not suitable for those with celiac disease, gluten intolerance, or fish allergies.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Ita soba originated in the Niigata prefecture of Japan, and is believed to have been created during the Edo period (1603-1868). The dish became popular throughout Japan during the Meiji period (1868-1912), and is now a popular winter dish throughout the country.

Dietary considerations

Gluten-containing, Fish-containing

Variations

There are many variations of soba, including zaru soba (served cold with a dipping sauce), kake soba (served hot in a broth), and tempura soba (served with tempura shrimp).

Presentation and garnishing

The dish is typically served in a large bowl, with the noodles and toppings arranged neatly on top of the broth. The dish is often garnished with sliced scallions and nori.

Tips & Tricks

To make the broth more flavorful, simmer the dashi, soy sauce, and mirin for several hours before serving. To make the noodles extra chewy, knead the dough for several minutes before rolling it out.