In Japan, soba noodles can be found in a variety of settings, from “fast food” places to expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy. The tradition of eating soba arose in the Edo period. The tradition of eating soba originates from the Tokugawa period, also buckwheat quick bread the Edo period, from 1603 to 1868.
In the Tokugawa period, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would stop for a casual meal. The delivery of food called demae was originally a service for wealthy daimyō in the 1700s. Until the late Showa period, piles of soba bowls were packed on the shoulders of bicycle couriers. Some establishments, especially cheaper and more casual ones, may serve both soba and udon as they are often served in a similar manner. Soba is the traditional noodle of choice for Tokyoites. Soba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth helps cool them.
Cold soba served on its own. Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. Basic chilled soba noodles served on a flat basket or a plate. Soba maki: A makizushi prepared as cold soba wrapped in nori. Soba salad: Cold soba mixed in the sesame dressing with vegetables. It is more of a modern and fusion cold soba dish served outside Japan.