When we think of soba shops today, we often picture specialized restaurants dedicated to serving delicious buckwheat noodles. However, the origins of soba shops in Japan tell a different story. In fact, they were once more akin to izakaya, or Japanese-style pubs, where people would gather to drink sake. Interestingly, sobagaki, a type of grilled soba cake, was originally conceived as a snack to accompany alcohol. In this article, we’ll delve into the fascinating history of soba shops and explore how sobagaki became a beloved sake companion.
Soba Shops as Izakaya in Edo Period Japan
During the Edo Period (1603-1868), soba shops, known as “sobakiri,” were not only places to enjoy buckwheat noodles but also popular spots to drink sake. These establishments would stay open late into the night, catering to patrons who wanted to enjoy a warm meal and a few drinks after a long day.
The reason behind soba shops serving alcohol lies in the fact that there were limited options for late-night dining and drinking in Edo-period Japan. Soba shops were among the few places allowed to operate during the evening hours, making them a natural gathering spot for those seeking food, drink, and companionship.
Sobagaki: The Perfect Sake Snack
Sobagaki, a simple dish made from grilled soba dough, has its roots as a sake snack. The strong, rich flavors of sobagaki were specifically designed to complement the taste of alcohol, enhancing the overall drinking experience.
Historical records from the Edo Period, such as “Morisada Manko” and “Edo Meibutsu Hyobanki,” praise sobagaki as the ultimate accompaniment to sake. These documents highlight the popularity and high regard for this simple yet satisfying snack among the people of Edo.
Types and Flavors of Sobagaki
There are two main types of sobagaki. The first is a simple version made by kneading soba flour with water. The second, called “tororogaki,” incorporates grated yam into the dough, adding a unique texture and flavor.
Sobagaki is typically seasoned with strong, bold flavors such as soy sauce, miso, or wasabi, which perfectly balance the taste of sake. It is usually served piping hot, as the texture can become tough and chewy when cooled.
Modern Soba Shops and the Enduring Popularity of Sobagaki
In contemporary Japan, soba shops have evolved to focus more on the noodles themselves rather than alcohol. However, sobagaki remains a beloved menu item and a popular choice as a sake snack, especially during the colder months. This enduring tradition is a testament to the deep-rooted connection between sobagaki and Japan’s drinking culture.
Today, soba shops offer a variety of sobagaki preparations, including modern twists like the addition of cheese or kimchi, or even deep-fried variations. These innovations showcase the versatility of this simple dish and the creativity of modern soba chefs.
Conclusion
The origins of soba shops as izakaya and the role of sobagaki as a sake snack offer a fascinating glimpse into the history of Japanese dining culture. From the late-night drinking establishments of the Edo Period to the specialized soba restaurants of today, sobagaki has remained a constant companion to sake. The next time you visit a soba shop, consider ordering sobagaki alongside your drink and savor the flavors and traditions of old Japan.
