Most of the soba shops at Jindaiji make their noodles to the traditional nippachi ("two-eight") formula, adding two parts of wheat flour to eight of buckwheat. The natural gluten in the wheat flour binds the buckwheat flour together, so the noodles do not fall ...

I order the zaru soba for around ¥700. The noodles are served plain and chilled with just a few nori flakes sprinkled on top, with a side of dipping sauce. The sauce in most soba restaurants does, unfortunately, have fish-based dashi as an ingredient, ...