Editing Soba (section)

==Types==
[[File:Zaru-Soba-1.jpg|thumb|Cold ''zaru soba'' topped with [[nori]]]]
Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based [[dashi]] broth. Extra toppings can be added to both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Most of these dishes may also be prepared with [[udon]].

===Cold soba===
Chilled soba is often served on a sieve-like bamboo tray called a ''[[zaru]]'', sometimes garnished with bits of dried [[nori]] seaweed, with a dipping sauce known as ''soba tsuyu'' on the side.<ref>{{Harvnb|Naomichi|2014|p=251}}</ref> The ''tsuyu'' is made of a strong mixture of ''[[dashi]]'', sweetened [[soy sauce]] (also called "satōjōyu") and [[mirin]]. Using chopsticks, the diner picks up a small amount of soba from the tray and dips it in the cold ''tsuyu'' before eating it. [[Wasabi]] and sliced [[Allium fistulosum|negi]] are often mixed into the ''tsuyu''.<ref name="Ishige">{{cite book|title=History Of Japanese Food|last=Ishige|first=Naomichi|date=17 June 2014|isbn=9781136602559|publisher=Routledge|location=London, UK|pages=249–251}}</ref> Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. After the noodles are eaten, many people enjoy drinking the water in which the noodles were cooked (''sobayu'' {{lang|ja|蕎麦湯}}), mixed with the leftover tsuyu.<ref>{{cite book|url=https://books.google.com/books?id=HZRDsVUZufoC&q=Sobayu&pg=PA91|title=The folk art of Japanese country cooking: a traditional diet for today's world|first=Gaku |last=Homma|page=91|publisher=North Atlantic Books|year=1991|isbn=978-1-55643-098-5}}</ref>

*''Hadaka soba'' (naked soba 裸蕎麦): Cold soba served on its own.
*''Hiyashi soba'' ({{lang|ja|冷やし蕎麦}}): Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
**[[Dioscorea polystachya|tororo]]: puree of ''yamaimo'' (a Japanese yam with a mucilaginous texture)
**oroshi: grated [[daikon]] radish
**[[nattō]]: sticky fermented [[soybean]]s
**okura: fresh sliced [[okra]]
*''Mori soba'' ({{lang|ja|盛り蕎麦}}): Basic chilled soba noodles served on a flat basket or a plate.<ref name="Ishige"/>
*''Soba maki'': A [[makizushi]] prepared as cold soba wrapped in nori.
* Soba salad: Cold soba mixed in the sesame dressing with vegetables. It is a modern and fusion cold soba dish mostly served outside Japan.
*''Zaru soba'' ({{lang|ja|笊蕎麦}}): ''Mori soba'' topped with shredded nori seaweed.<ref name="Ishige"/>

===Hot soba===
[[File:Tanuki soba by rhosoi in Cupertino, CA.jpg|thumb|Tanuki soba with ''[[tenkasu]]'' bits]]

Soba is also often served as a [[noodle soup]] in a bowl of hot ''tsuyu''. The hot ''tsuyu'' in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced long onion and [[Shichimi|shichimi tōgarashi]] (mixed chili powder).

*{{nihongo3|modern soba|[[:ja:ハイカラ|ハイカラ]]蕎麦|''Haikara soba''}} : ''Tanuki soba''
*''Kake soba'' {{lang|ja|掛け蕎麦}}: Hot soba in broth topped with thinly sliced negi, and perhaps a slice of [[kamaboko]] (fish cake).<ref name="Asian Foods">{{cite book|title=Asian Foods: Science and Technology|pages=120|editor-last=Ang|editor-first=Catharina Y.W.|editor2-last=Liu|editor2-first=KeShun|editor3-last=Huang|editor3-first=Yao-Went|isbn=9781566767361|year=1999|location=PA, USA|publisher=Technomic Publishing Co}}</ref>
*{{nihongo3|wild-duck à la [[nanban trade#Usages of the word "Nanban"|nanban (exotic)]]|[[:ja:鴨南蛮|鴨南蛮]]|''[[Kamo Nanban]]''}}: Topped with [[duck meat]] and [[Welsh onion|negi]].<ref name="Itoh2015">{{Cite news|url=https://www.japantimes.co.jp/life/2015/05/15/food/nanban-dishes-fit-barbarian/|title=Nanban dishes are fit for a barbarian|last=Itoh|first=Makiko|date=2015-05-15|newspaper=[[The Japan Times]]|language=en|access-date=2021-01-27}}</ref>
*{{nihongo3|literary "[[Kitsune|fox (''kitsune'')]] soba"|[[:ja:きつね (麺類)|きつね蕎麦]]|''Kitsune soba''}} (in [[Kantō region|Kantō]]) or {{lang|ja|たぬき蕎麦}} ''Tanuki soba'' ("[[Japanese raccoon dog|raccoon dog]] soba", in [[Kansai]]): Topped with ''[[aburaage]]'' (deep-fried [[tofu]]).<ref name="Itoh2018">{{Cite web|url=https://www.japantimes.co.jp/life/2018/11/17/food/comforting-udon-noodle-recipe-winter-season/|title=A comforting udon noodle recipe for the winter season|date=2018-11-17|access-date=2021-01-27|website=The Japan Times|last=Itoh|first=Makiko}}</ref><ref name="Food Culture in Japan">{{cite book|title=Food Culture in Japan|pages=37|last1=Ashkenazi|last2=Jacbons|first1=Michael|first2=Jeanne|isbn=9780313324383|publisher=Greenwood Press|location=CT, USA|year=2003}}</ref>
*{{nihongo3|Curry soba à la [[nanban trade#Usages of the word "Nanban"|nanban (exotic)]]|[[:ja:カレー南蛮|カレー南蛮]]|''Karē nanban''}}: Hot soba (or [[udon]]) noodles in curry flavored broth<ref name="Itoh2015" /> topped with chicken/pork and thinly sliced negi.
*''Nameko soba'' {{lang|ja|なめこ蕎麦}}: Topped with [[nameko]] mushroom.
*''Nishin soba'' {{lang|ja|鰊(にしん)蕎麦}}: Topped with cooked {{nihongo3|[[dried fish]] of the [[Pacific herring]]|[[:ja:身欠きニシン|身欠きニシン]]|''migaki nishin''}}.
*''Sansai soba'' {{lang|ja|山菜蕎麦}} ("mountain vegetables soba"): Topped with ''[[sansai]]'', or wild vegetables such as [[Bracken|warabi]], [[zenmai]] and [[takenoko]] (bamboo shoots).
*''Sobagaki'' {{lang|ja|蕎麦掻き}}: A chunk of dough made of buckwheat flour and hot water.
*{{nihongo3|literary "[[Japanese raccoon dog]] soba"|[[:ja:たぬき (麺類)|たぬき蕎麦]]|''Tanuki soba''}} (in [[Kantō region|Kantō]]) or ''Haikara soba'' {{lang|ja|ハイカラ蕎麦}} (in [[Kansai]]): Topped with ''[[tenkasu]]'' (bits of deep-fried [[tempura]] batter).<ref name="Itoh2018" />
*''[[Tempura]] soba'' {{lang|ja|天麩羅蕎麦}}: Topped with tempura, a large [[shrimp]] frequently is used, but vegetables are also popular. Some of soba venders use [[kakiage]] for this dish and this often is called [[Tensoba]].
*''Tororo soba'' {{lang|ja|とろろ蕎麦}} or ''Yamakake soba'' {{lang|ja|山かけ蕎麦}}: Topped with ''[[Dioscorea polystachya|tororo]]'', the puree of ''[[Dioscorea polystachya|yamaimo]]'' (a Japanese yam with a mucilaginous texture).
*''[[Tsukimi]] soba'' {{lang|ja|月見蕎麦}} ("moon-viewing soba"): Topped with raw egg, which poaches in the hot soup.<ref name="Food Culture in Japan"/>
*''Wakame soba'' {{lang|ja|若布蕎麦}}: Topped with [[wakame]] seaweed.
*''Yamakake soba'' {{lang|ja|山かけ蕎麦}}: ''Tororo soba''
<gallery mode="packed">
Image:Kitsune soba by adactio at E-Kagen in Brighton.jpg|Kitsune soba in [[Brighton, East Sussex]], UK ([[abura-age]])
Image:Tsukimi_soba.jpg|Tsukimi soba ([[raw egg]])
image:Nameko soba ãªãããã°.jpg|Nameko soba ([[Pholiota microspora|nameko]] mushrooms)
Image:Kamonanban2.JPG|Kamonanban ([[duck]])
Image:Korokke soba.jpg|[[Korokke]] soba
Image:Tempura soba of Fuji-soba.jpg|Tempura soba ([[kakiage]])
</gallery>