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 Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko,“soba” means “buckwheat”) and wheat flour (komugi-ko) which gives it a dark brownish-gray color. They are of medium thickness, roughly as thick as spaghetti, and prepared in various hot and cold dishes The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu). Like pasta, soba noodles are available in dried form. but taste best if freshly made by hand from flour and water. Soba is available in several varieties, including jenenjo soba, which contains wild yam flour; cha soba, made with tea leaves and buckwheat; and youmugi soba, made with buckwheat and mugwort.
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