Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko).
They are 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 in supermarkets, but they taste best if freshly made by hand from flour and water.
Soba making has also become a popular tourist attraction for domestic and international travelers.
The activity is offered by many community centers and travel tour companies.