蕎麦: 485 Terms and Phrases

• 蕎麦
• buckwheat (Fagopyrum esculentum)
• soba
• Japanese buckwheat noodles
• Soba (buckwheat noodles)
• Soba (noodles made from buckwheat)

• 笊蕎麦
• zaru soba (soba served on a bamboo draining basket with dipping sauce)

• 藪蕎麦
• variety of soba (buckwheat noodles)

• 狸蕎麦
• soba with tempura batter

• 生蕎麦
• buckwheat noodles

• 蕎麦田
• Sobata

• 蕎麦原
• Sobahara

• 蕎麦沢
• Sobazawa

• 蕎麦谷
• Sobaya

• 蕎麦塚
• Sobatsuka

• 掛蕎麦
• buckwheat noodles in hot broth

• 蕎麦殻
• buckwheat chaff

• 蕎麦屋
• buckwheat-noodle restaurant
• Sobaya (soba restaurants)

• 蕎麦切
• soba
• Japanese buckwheat noodles
• Sobakiri

• 蕎麦粉
• buckwheat flour

• 蕎麦飯
• soba and rice cooked together along with meat, vegetables, etc. on a metal plate
• Soba rice (rice with noodles made from buckwheat)

• 蕎麦掻
• buckwheat mash (buckwheat flour in hot water served with shoyu)

• 蕎麦湯
• soba water
• water left in the pot after one has boiled soba
• Sobayu

• お亀蕎麦
• soba in soup with slices of boiled fish paste, shiitake mushrooms, greens, seaweed, etc.

• つけ蕎麦
• Tsuke soba

• 山菜蕎麦
• Sansai soba

• 二八蕎麦
• Nihachi-soba (twenty percent wheat flour and eighty percent buckwheat flour)

• 五割蕎麦
• Gowari-soba (fifty percent buckwheat flour and fifty percent binding agent)

• 椀子蕎麦
• soba noodles in broth served continuously so that the guest or customer never has an empty bowl

• 夜鷹蕎麦
• ambulatory evening vendor of noodles (or the noodles themselves)

• 年越蕎麦
• soba noodles eaten on New Year's Eve

• 蕎麦ヶ岳
• Sobagadake

• 中華蕎麦
• Chinese buckwheat noodles
• Chinese soba
• ramen

• 蕎麦ケ岳
• Sobagadake

• 蕎麦角山
• Sobakadoyama

• 大蕎麦浴
• Oosobaeki

• 蕎麦粒山
• Sobatsubuyama
• Sobatsumuyama
• Somugiyama

• 大蕎麦山
• Oosobayama

• 盛り蕎麦
• chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce
• Mori-soba

• 焼き蕎麦
• fried soba (similar to chow mein)

• 蕎麦がき
• buckwheat mash (buckwheat flour in hot water served with shoyu)
• Sobagaki (Boiled buckwheat-flour dumpling)

• 掛け蕎麦
• buckwheat noodles in hot broth

• 晦日蕎麦
• soba eaten at the end of the month (esp. at the end of the year)

• ザル蕎麦
• zaru soba (soba served on a bamboo draining basket with dipping sauce)

• 阿亀蕎麦
• soba in soup with slices of boiled fish paste, shiitake mushrooms, greens, seaweed, etc.

• 沖縄蕎麦
• Okinawa soba (thick noodles served in a pork soup)

• 支那蕎麦
• Chinese soba
• ramen

• 更科蕎麦
• type of high quality soba

• 五目蕎麦
• soba with various vegetables, seafood, and meat
• Gomoku soba

• 月見蕎麦
• soba with egg
• Tsukimi soba (Moon soba)

• 蕎麦切り
• soba
• Japanese buckwheat noodles

• 蕎麦掻き
• buckwheat mash (buckwheat flour in hot water served with shoyu)

• ざる蕎麦
• zaru soba (soba served on a bamboo draining basket with dipping sauce)
• Zaru-soba

• 花巻蕎麦
• Hanamaki soba

• 蕎麦寿司
• Soba zushi

• 蕎麦団子
• Soba Dango (dango made from buckwheat flour)

• きつね蕎麦
• Kitsune soba

• 温かい蕎麦
• Hot soba

• おろし蕎麦
• Oroshi soba (buckwheat noodles served with grated Japanese radish on top)

• たぬき蕎麦
• Tanuki soba

• 天ぷら蕎麦
• Tenpura soba

• おかめ蕎麦
• Okame soba

• なめこ蕎麦
• Nameko soba

• 藪系の蕎麦
• Soba of yabu line

• 外二八蕎麦
• Soto nihachi-soba (the ratio of buckwheat flour and binding agent is two to ten)

• 冷たい蕎麦
• Cold soba

• 夜鳴き蕎麦
• ambulatory evening vendor of noodles (or the noodles themselves)
• Yonaki-soba

• 年越し蕎麦
• soba noodles eaten on New Year's Eve
• Toshikoshi-soba
• Toshikoshi-soba (buckwheat noodles eaten on New Year's Eve)

• 大蕎麦谷沢
• Oosobadanizawa

• 蕎麦ボーロ
• buckwheat cookie

• 三十日蕎麦
• soba eaten at the end of the month (esp. at the end of the year)

• 蕎麦の嗜好
• Geographical preferences for soba

• 世界の蕎麦
• Soba of the world

• きざみ蕎麦
• Kizami soba

• おぼろ蕎麦
• Oboro soba

• わかめ蕎麦
• Wakame soba

• 蕎麦麺の分類
• Classification of soba

• しっぽく蕎麦
• Shippoku soba

• 打っ掛け蕎麦
• soba with broth poured over it

• 蕎麦のかえし
• Kaeshi for Soba

• 蕎麦（そば）
• Soba (buckwheat)

• 冷やしかつ蕎麦
• Hiyashi Katsu-soba (cold buckwheat noodles served with a slice of port cutlet on top)

• つけとろろ蕎麦
• Tsuketororo-soba (buckwheat noodles served with a dipping sauce and grated toroto yam)

• 蕎麦料理の種類
• Variety of soba dishes

• 生蕎麦（きそば）
• Kisoba (common buckwheat noodles served in buckwheat noodle shops)

• 各地の年越し蕎麦
• Toshikoshi-soba noodles in different regions

• その他の蕎麦がき
• Other sobagaki variations

• 新蕎麦（しんそば）
• Shin soba (new crop soba)

• 蕎麦ソフトクリーム
• Buckwheat soft ice cream

• 蕎麦餅（そばもち）
• Soba mochi

• はやそば（早蕎麦）
• Haya-soba (Quick soba)

• 蕎麦粉割合による分類
• Classification by the percentage of buckwheat flour content

• つけ麺系の冷たい蕎麦
• Cold soba served with dipping sauce

• 茶を練りこんだ蕎麦。
• Cha soba is made by adding green tea powder to the buckwheat flour mixture.

• 日本各地での蕎麦文化
• Soba culture around the country

• 凍り蕎麦（北信地方）
• Kori soba (Hokushin region)

• 蕎麦パン（そばぱん）
• Soba pan (buckwheat bread)

• 蕎麦掻き（そばがき）
• Sobagaki

• かけ蕎麦 （素蕎麦）
• Kake soba (Su soba)

• 蕎麦粉を用いた「そば」
• Soba' made from buckwheat flour

• 田舎蕎麦（いなかそば）
• Inaka-soba (country style buckwheat noodles)

• 蕎麦粉の種類による分類
• Classification by the type of buckwheat flour

• ぶっかけ系の冷たい蕎麦
• Bukkake variety cold soba

• 蕎麦粉を湯がいたもの。
• Sobagaki consists of buckwheat mixed with hot water to form a soft dough.

• 手打ち蕎麦（手打ちそば）
• Hand-made soba

• 十割蕎麦（生粉打ちそば）
• Juwari-soba (kikouchi-soba) (100% buckwheat flour)

• 更科蕎麦（さらしなそば）
• Sarashina-soba

• 日本の農山村における蕎麦
• Soba in rural Japan.

• 蕎麦ボーロ（そばぼうろ）
• Soba boro (buckwheat cookies)

• とろろ蕎麦（山かけ蕎麦）
• Tororo soba (Yamakake soba)

• 細い蕎麦は汁が絡みやすい。
• Thin soba picks up the soup more easily.

• シラウオを具材に用いた蕎麦
• Buckwheat noodles served with shirauo (ice fish) on top.

• ベニバナを練り込んだ蕎麦。
• Soba with safflower being added.

• 蕎麦粉が混合されたパスタ。
• Pizzoccheri is a type of pasta containing buckwheat flour.

• と蕎麦売りはすげなく問うた
• queried the peddler, unsympathetically.

• 蕎麦饅頭（そばまんじゅう）
• Soba manju

• 巣篭り蕎麦（すごもりそば）
• Sugomori soba

• おれは蕎麦が大好きである。
• I am very fond of noodles.

• 蕎麦と酒を楽しむ趣向もある。
• Some people enjoy soba with some sake.

• 蕎麦でつくるソース焼きそば。
• Fried soba noodles seasoned with sauce.

• 蕎麦花林糖（そばかりんとう）
• Soba karinto (deep-fat fried cookies made of buckwheat)

• と蕎麦屋はあらあらしく叫んだ
• roughly exclaimed the soba-man.

• 蕎麦クッキー（そばクッキー）
• Soba cookies (buckwheat cookies)

• 京都は古くからの蕎麦屋が多い。
• There are many long-established soba restaurants in Kyoto.

• これを蕎麦屋（そばや）という。
• These places are referred to as sobaya (soba restaurants).

• 付け麺の蕎麦よりも新しい食べ方。
• Kake soba is a newer way of eating noodles than Tsuke-men (dipping noodles, cooled ramen noodles dipped in the ramen soup to eat).

• 塗箸は蕎麦が滑るので好まれない。
• The slippery lacquered chopsticks are not popular.

• これは、蕎麦の風味を味わうため。
• This is done to appreciate the flavor of the soba itself.

• 蕎麦粉を主原料とすることがある。
• Buckwheat flour is sometimes used as the main ingredient.

• 天ざる蕎麦（天ぷら付きつけ蕎麦）
• Tenzaru-soba (cold soba served with a dipping sauce and tenpura)

• ざる蕎麦と盛り蕎麦の違いについて
• Difference between zaru soba and mori soba

• 蕎麦屋の酒を「蕎麦前」と称する。
• Sake served at soba restaurants is referred to as 'sobamae' (before soba).

• 蕎麦粉の「銘柄」（製粉会社）の分類
• Classification by brand (flour mill) of buckwheat flour

• 後述の生蕎麦（きそば）とは異なる。
• Fresh noodles (soba) are different from kisoba (the common buckwheat noodles served in soba shops) that will be discussed later.

• とろろ蕎麦（東京都八王子市高尾山）
• Tororo soba (buckwheat noodles served with grated yam on top) (Mt. Takao, Hachioji City, Tokyo)

• 蕎麦や饂飩と共に食べられる事も多い。
• Tempura is often served with soba (noodles made from buckwheat) and udon wheat noodles.

• 年越し蕎麦（地方によっては他の食事)
• Toshikoshi-soba (buckwheat noodles eaten on New Year's Eve)

• 永沢寺周辺地域で食べられている蕎麦。
• Eitakuji soba consists of buckwheat noodles available in and around Eitakuji area.

• 蕎麦を食べることを「手繰る」と言う。
• 'Taguru' (to pull in or to draw in) means to eat soba.

• その地産そば粉にて作った蕎麦である。
• Kaida soba is made from local buckwheat flour.

• 茹でた鶏肉の薄切りを具材に用いた蕎麦。
• Soba served with thinly sliced chicken.

• 白山市鳥越地区産そば粉を使用した蕎麦。
• Torigoe soba is made from buckwheat flour produced in the Torigoe district of Hakusan City.

• 酢飯の代わりに蕎麦を用いた寿司巻寿司。
• Soba zushi is a type of sushi roll made with buckwheat noodles instead of vinegar rice.

• 麺が蕎麦に変わると「カレー南蛮」になる。
• Curry namban' is a Soba version of Curry Udon.

• 蕎麦を茹でた湯はごく薄い粥のようになる。
• Water in which soba has been boiled becomes something like very thin porridge.

• と蕎麦屋は自分の顔を撫でながら云った――
• cried the soba-man, stroking his own face --

• なめこと大根おろし等を具材に用いた蕎麦。
• It is a dish of buckwheat noodles served with toppings including nameko mushrooms and grated daikon radish.

• 小柱（青柳の貝柱）を具にした温かい蕎麦。
• Arare soba consists of buckwheat noodles in hot soup served with arch shell ligaments on top.

• 近隣市町村では、せんぞ蕎麦ともいわれる。
• It is called 'Senzo-soba' in neighboring cities, towns and villages.

• 機械で手打ちのように製麺された蕎麦である。
• Hand-made style soba made by machine

• 別の器に注いだ蕎麦つゆに浸けながら食べる。
• Dip a small amount of soba in the dipping sauce served in a separate dish to eat.

• このかえしを出汁で割って蕎麦汁が作られる。
• Soba dipping sauce is made by mixing water with kaeshi.

• 一方で、年越し蕎麦の風習が薄い地域もある。
• There are also regions in Japan where the custom of eating soba noodles on New Year's Eve is less popular.

• 辛味大根と醤油を合わせてつけ汁にする蕎麦。
• Echizen soba is eaten dipped in sauce made with grated hot daikon radish and soy sauce.

• 蕎麦粉を使った球状、または花状の焼き菓子。
• Small cookies in the shape of balls or flowers made from buckwheat flour and the other ingredients.

• 一番粉を使用した蕎麦が「更科蕎麦」である。
• Sarashina-soba' is made from the grade one flour.

• 蕎麦つゆと割らず蕎麦湯のみを飲む人もいる。
• Some people drink sobayu straight without mixing with soba sauce.

• 別名で天南蕎麦（天ぷら南蛮）という店もある。
• It is also referred to as Tennan soba (tenpura nanban) at some restaurants.

• 蕎麦の香りが強く、あまり露をつけずに食べる。
• Inaka-soba has pronounced buckwheat scent and is eaten with a very small amount of sauce.

• 蕎麦粉の「産地」（日本国内・世界）による分類
• Classification by buckwheat flour producing area (Japan and overseas)

• 根に強い辛味がある、蕎麦の薬味等に使われる。
• The Karami daikon has a strong pungency in the root; and is used for soba (buckwheat noodle) seasoning, among other purposes.

• 天ぷらの専門店や蕎麦蕎麦屋で多く食べられる。
• Tendon is available at tenpura specialty restaurants and soba shops.

• 蕎麦切りの太いものを「どじょう蕎麦」という。
• Thick soba is referred to as Dojo soba (loach soba).

• それと共に、蕎麦売りの顔は卵のようになった……
• which therewith became like unto an Egg...

• これを蕎麦湯（そばゆ）という（詳しくは後述）。
• This liquid is referred to as soba-yu (hot buckwheat water) (which will be discussed later in detail).

• このため蕎麦、素麺などの薬味として利用される。
• They are used as a spice for soba, somen, etc.

• 蕎麦屋の丼物のなかでは最高級であることも多い。
• Of all the donburi varieties, Tendon is considered to be the top.

• 源頼光役は蕎麦、悪役の酒呑童子はうどんである。
• Soba played the role of MINAMOTO no Yorimitsu, whereas, udon was given the role of Shuten Doji, the villain.

• 桧枝岐産の蕎麦（前述の「裁ちそば」等）を指す。
• Soba made in Hinoemata (such as 'Tachi soba' mentioned above) is referred to as Hinoemata soba.

• 大きな丼にたっぷりと蕎麦が入っているのは野暮。
• It is unsophisticated to serve a large amount of soba in a big bowl.

• ただし、一部では蕎麦がきを指すとする説もある。
• Some scholars say 'kahimochihi' referred to soba-gaki (a warm dish made with a paste of buckwheat flour).

• 小麦粉の代わりに蕎麦粉を用いて作られた花林糖。
• Soba karinto is made from buckwheat flour instead of wheat flour.

• 商人は蕎麦売りの足下に身を投げ倒して声をあげた
• and he flung himself down at the feet of the soba-seller, crying out,

• ざるに盛った蕎麦を温かいつゆにつけて食べるもの。
• Tsuke soba consists of buckwheat noodles served in a basket and dipped in a warm sauce to eat.

• こちらの方がかけ蕎麦より古くからの食べ方である。
• This way of eating soba has been around longer than kake soba.

• 蕎麦つゆと同量に入れ、麺に絡ませる食べ方もある。
• Another tasting way of eating Dashi is to mingle it with the same quantity of soba-tsuyu (seasoning soy sauce) to add a special flavor to soba noodles.

• 酒と蕎麦の組み合わせは、栄養学的にも優れている。
• Drinking sake with soba, therefore, makes good nutritional sense.

• 小麦粉の代わりに蕎麦粉を用いて作られたクッキー。
• Cookies made from buckwheat flour instead of wheat flour.

• なお、通常暖かい蕎麦に蕎麦湯は添えて出されない。
• Additionally, sobayu is usually not offered with hot soba dishes.

• 蕎麦は「蕎麦粉」と「つなぎ」「水」にて作られる。
• Soba is made from buckwheat flour, binding agent and water.

• 布海苔を加えた蕎麦はへぎそばと称されることもある。
• Soba containing glue plant is also referred to as hegi-soba.

• 寿司や蕎麦の専門料理店ができるのもこのころである。
• It is also around this time that restaurants specializing, for example, in sushi or soba, appeared.

• 合併前に山都町が蕎麦貯蔵用の大型保冷庫を建設した。
• Prior to being amalgamated to become a part of Kitakata City, Yamato-machi built a large refrigerated warehouse to store soba.

• もりを食うときは蕎麦の先だけをつゆに浸して食べる。
• When eating mori soba, dip only the tip of the soba in the sauce.

• しかしその中になんと蕎麦屋の十助がいるではないか。
• Much to his surprise, he found Jusuke from the soba restaurant in the party.

• （違いについてはざる蕎麦と盛り蕎麦の違いについて）
• (See 'Difference between zaru-soba and mori-soba' for detailed description.)

• 汁が絡みやすい蕎麦には濃い目の汁を少量つけて食べる。
• Soba that easily picks up the sauce is eaten with a small amount of more intensely-seasoned sauce.

• 種皮の緑色が鮮やかな「藪」系の蕎麦はその香りが高い。
• 'Yabu'soba gets its vibrant green color from buckwheat berry chaff and has a pronounced scent.

• 蕎麦粉を水に浸けて取り出したでんぷんで作る寄せもの。
• It is a jelly made from buckwheat starch extracted from buckwheat flour covered with water.

• しかし、蕎麦屋 けんどん屋にて酒を飲むうち急死する。
• However, Unzen died suddenly when he was drinking Sake at Kendonya, a soba noodles shop.

• 蕎麦の太さと蕎麦の材料によって汁の絡み具合が変わる。
• How the sauce covers the soba depends on the thickness and the ingredients of the noodles.

• これを板わさと呼び、居酒屋の他に蕎麦屋でも提供される。
• This is called 'ita-wasa' (kamaboko with wasabi) and is served in an izakaya (Japanese-style pub) or a sobaya (buckwheat-noodle restaurant).

• なお、蕎麦をゆでたゆで湯は蕎麦湯として飲用に供される。
• Water used to cook soba is served as a beverage referred to as soba-yu (hot soba water).

• うどん＝西日本、蕎麦＝東日本と言う人がいるが正しくない。
• Although some people may believe that Udon is the specialty of western Japan, while Soba (buckwheat noodles) is of eastern Japan, they are wrong.

• 麺類 -蕎麦（そば）、うどん、素麺（そうめん）、ひやむぎ
• Menrui (noodles): soba, udon, somen (Japanese vermicelli), wheat noodles cooled on ice

• 海外では寿司および刺身、蕎麦、天ぷらなどがよく知られる。
• Overseas, sushi, sashimi (fresh slices of raw fish), soba (buckwheat noodles), and tenpura (a Japanese deep-fried dish) are well-known.

• ――たとえば蕎麦屋（そばや）だの、団子屋（だんごや）だの
• --for instance, noodle-house or dango shop....

• 宵に笛を吹きながら商売したので「夜鳴き蕎麦」とよばれた。
• As they served boiled buckwheat noodles in the evening by blowing a whistle, they were called 'Yonaki (night cry) soba.'

• 蕎麦殻を挽き込んだ、黒っぽい蕎麦粉により製造された蕎麦。
• Soba made from dark-colored buckwheat flour that contains ground buckwheat chaff.

• したがって、ざる蕎麦の「ざる」の対義語が「盛り」ではない。
• Accordingly, 'mori' is not the antonym of 'zaru' in zaru soba.

• また、蕎麦屋、割烹などの日本料理店で出される料理でもある。
• Nihon-ryori are also dishes offered in nihon-ryori restaurants, such as soba restaurants and kappo (Japanese-style cooking) restaurants.

• 江戸では、蕎麦を食べることを「手繰る」（たぐる）ともいう。
• In Edo, eating soba was also described as 'taguru.'

• 頼光四天王後段な、蕎麦切り・素麺、うどんか愚鈍な小新発知。
• Funa kinkan siitake sadamete (a crucian carp, kumquat, shiitake mushroom, surely [similar sounds with four characters' names in Demon Legend of Mt.Oe]) gotanna (a light meal after the dinner), sobakiri (noodles made from buckwheat) somen (Japanese vermicelli), udon (Japanese wheat noodle) ka (or) gudon na koshinbochi (stupid neophyte).

• 機械で製麺されるものに対して、手作りで製麺される蕎麦を言う。
• Hand-made soba refers to buckwheat noodles made by hand as opposed to those made by machine.

• 葱、鰹節、生姜、蕗、蕎麦の実などを用い、直火で炙って供する。
• Some name-miso is served after being broiled with green onion, dried bonito, ginger, Japanese butterbur or buckwheat seeds.

• 主に素麺、蕎麦、うどん、ひやむぎなどの麺料理と一緒に食する。
• It is mainly served as soup with noodles, such as somen (Japanese vermicelli), soba (Japanese noodles made from buckwheat), udon (Japanese noodles made from wheat), and hiyamugi (thin udon noodles served cold).

• つなぎは無使用、または極少量使用とそば粉で打った蕎麦が特徴。
• The characteristic of Tachikawa soba is that none or a very small amount of binding agent is added to buckwheat flour.

• 松尾芭蕉の「曾良旅日記」に出羽三山で蕎麦を食べた記述がある。
• In 'Travel Diary of Sora' written by Basho MATSUO, the author gave an account of eating soba in Dewa sanzan (Three mountains of Dewa).

• 新蕎麦の特徴を表す種皮の緑色が鮮やかな蕎麦はその香りが高い。
• Characterized by the brilliant green color of chaff of the new crop of buckwheat berries, shin soba has a pronounced scent.

• ほかの蕎麦屋がこの手法を真似ることで「ざる蕎麦」が広まった。
• As other soba restaurants started to follow suit in Iseya's recipe, and 'zaru soba' became widespread.

• しかし、平成5年には蕎麦に追い抜かれるなど年々縮小傾向である。
• However, its ranking was surpassed by soba (buckwheat) noodles in 1993, and the production ratio is following a yearly decreasing trend every.

• 一例として、香川県では蕎麦よりも讃岐うどんを食べる風習がある。
• For example, in Kagawa Prefecture, people customarily eat Sanuki Udon (udon noodles from Kagawa Prefecture, formerly Sanuki Province) instead of soba noodles.

• 能登半島産のそば粉とつなぎには自生するヤマノイモを使った蕎麦。
• Soba made from buckwheat flour produced in Noto Peninsula and wild yam as the binding agent.

• 日本の農山村において、伝統的に蕎麦切りはもてなしの料理だった。
• In rural Japan, sobakiri was a traditional food prepared to welcome guests.

• 蕎麦切り（そばきり）、日本蕎麦（にほんそば）とも呼ばれている。
• It is also referred to as Sobakiri (buckwheat noodles) or nihonsoba (Japanese noodles).

• 「そば（蕎麦）」には、原料植物を意味する以外に2つの意味がある。
• Aside from meaning buckwheat plant, 'soba' has 2 additional definitions.

• 抜き実の挽きぐるみ、つまり緑色の甘皮部分を挽き込んだ鶯色の蕎麦。
• Yabu soba is green-colored noodles made from buckwheat flour milled with green buckwheat berry chaff.

• 同様にざるに乗っていても海苔がかかっていなければ盛り蕎麦である。
• Similarly, if soba is served in a basket, but with no nori on top, it is identified as mori soba.

• 蕎麦やうどんに載せたり、丼物種（天丼、掻き揚げ丼）として食べる。
• It is served on top of soba (buckwheat noodles) and udon (wide white noodles) or added to donburimono (a bowl of rice with food on top) such as tendon (tenpura rice bowl) and kakiage-don (deep-fried diced shrimp and vegetables over rice).

• 「蕎麦全書」の著者、日新舎友蕎子が自家製で作っていたものである。
• This is the soup that Yukyoshi NISSHINSHA, the writer of 'Soba zensho' used for his homemade soba.

• 元々はつなぎに大豆を使い、手間を掛けて作られる蕎麦を指していた。
• Tsugaru soba originally meant the soba made by a labor-intensive manner using soybeans as the binding agent.

• 主に善光寺表参道周辺で営業している蕎麦屋やそこが出す蕎麦を指す。
• Zenkoji soba in large part means soba restaurants around omote-sando (front approach) of Zenko-ji Temple and the soba that they serve.

• 円爾が開山した｢承天寺｣には｢饂飩蕎麦発祥之地｣という石碑がある。
• There is a stone monument with the inscription 'The birthplace of Udon noodles and Soba' in 'Joten-ji Temple' established by Enni.

• ヤマノイモやナガイモのすりおろしと卵白身をあてたものをかけた蕎麦。
• Tororo soba (or Yamakake soba) is a bowl of buckwheat noodles in hot soup with the mixture of grated yam or Chinese yam with beaten egg whites on top.

• うどん・蕎麦などの麺類や、牛丼などの薬味として使われることが多い。
• Shichimi togarashi is typically used as a flavoring for noodles such as udon (Japanese wheat noodle) and Soba (buckwheat noodle), or sometimes gyudon (rice covered with beef and vegetables).

• 煮物や蕎麦つゆ、素麺つゆ、蒲焼のタレや照り焼きのつや出しにつかう。
• It is used in stews as well as sauces that accompany soba noodles, somen noodles, kabayaki and teriyaki.

• ただ麗々と蕎麦の名前をかいて張り付けたねだん付けだけは全く新しい。
• Only the price-list, on which was glaringly written 'Noodles' and which was pasted on the wall, was entirely new.

• 杉野十平次は「夜泣き蕎麦屋の十助」として吉良邸の動向を探っていた。
• Juheiji SUGINO was spying on the Kira residence by disguising himself as 'Jusuke at Yonaki Soba Restaurant.'

• 蕎麦粉は使用せずに小麦粉とかん水を使用して作った中華麺の一種である。
• Noodles used to cook Okinawa Soba are a kind of Chinese noodles made from flour and brine, not buckwheat powder.

• なお、冷たい蕎麦に刻んだ海苔を散らすようになったのは明治以降である。
• It was subsequent to the Meiji era that they started to put cut pieces of nori on top of cold noodles.

• 蕎麦屋を考える上で逸することができないのが、出前という仕組みである。
• The system known as demae (delivery) is something that one cannot overlook when thinking about soba restaurants.

• 花巻蕎麦が誕生したのは江戸・安永年間（1772-81）の頃とされる。
• It is considered that Hanamaki soba came into existence around 1772 to 1781.

• 子供でも簡単に作れるので、蕎麦産地では昔からおやつとして定番だった。
• It has been eaten as a familiar snack since old times in buckwheat-flour producing areas because even children can easily make it.

• 店を構えた蕎麦屋が増えるのは1700年代後半のことと考えられている。
• It is considered that store-based soba restaurants became widespread during the latter half of the 1700's.

• 多くの蕎麦好きは、新蕎麦の季節ともなれば特に蕎麦の香りを重要視する。
• Many of soba enthusiasts take the scent of soba seriously, particularly, during the fresh buckwheat crop season.

• カップ麺・カップそば・インスタントそばなどのカップ麺の蕎麦に存在する。
• Instant noodles and instant soba are used in the noodles-in-a-cup group such as cup noodles, cup soba, and instant soba.

• 地方出身の単身者が多かった江戸では、蕎麦やてんぷらなどの屋台が栄えた。
• In Edo where many single persons, not living with their families, from outside Edo, lived in Edo, street stalls serving soba and tenpura flourished.

• その他、寿司や蕎麦などの料理も移動式の店舗で販売された（屋台を参照）。
• In addition, the dishes like sushi or soba (buckwheat noodle) were sold at mobile shops (Refer to 'Yatai').

• 太平洋戦争以前の蕎麦屋には、蕎麦を食べる以外のさまざまな用途があった。
• Prior to the World War II, a soba restaurant was used for a variety of purposes in addition to being a place to eat soba.

• この蕎麦湯を残った蕎麦つゆに湯桶から注ぎ入れて割り、最後の締めに飲む。
• When the noodles are finished, transfer some sobayu from yuto to the dish of soba sauce to mix with the remaining sauce and drink it to finish off the meal.

• 十割蕎麦は小麦粉を「つなぎ」に使ったいわゆる二八蕎麦よりも切れやすい。
• Juwari soba breaks more easily than the so-called Nihachi soba (soba noodle made from eighty percent buckwheat flour and twenty percent wheat flour) which contains wheat flour as a binding agent.

• 100%蕎麦粉だけでつくる蕎麦麺を「生粉打ち蕎麦」（十割蕎麦）という。
• Soba made from 100% buckwheat flour is referred to as Kikouchisoba (also known as Juwari soba or Towari soba).

• 箱館山の麓にて、ソバ栽培地が点在しており、その地産そば粉を使用した蕎麦。
• Hakodate soba and Imazu soba are made from buckwheat flour processed from buckwheat locally grown at farms scattered around the foot of Mt. Hakodate.

• 元禄年間、天台宗東叡山寛永寺貫首公弁法親王に蕎麦切りを献上し賞賛を得る。
• During the Genroku era (from 1688 to 1703), sobakiri was presented to Monk Imperial Prince Koben, the chief priest of Toeizan Kanei-ji Temple of the Tendai winning plaudits from the same.

• 江戸時代享保年間に鶴屋喜八が坂本で開いた蕎麦屋「鶴喜蕎麦」を起源とする。
• It is said that Hiyoshi soba originated from the soba restaurant 'Tsuruki Soba' founded by Kihachi TSURUYA in Sakamoto in the Kyoho era during the Edo period.

• また蕎麦（蕎麦粉）に含まれる特徴的な機能性成分としてルチンがあげられる。
• Additionally, rutin can be mentioned as a functional element characteristic of buckwheat (or buckwheat flour).

• 残った蕎麦つゆを一旦捨てて、新しい蕎麦つゆと蕎麦湯を割って飲む人もいる。
• Other people discard the remaining soba sauce and use the fresh soba sauce to mix with sobayu.

• かえしとは「煮かえし」の略された物で、蕎麦汁（そばつゆ）に使われる調味料。
• The word 'kaeshi' is an abbreviation of 'nikaeshi', a seasoning used as a soba (buckwheat noodles) dipping sauce.

• また店によっては、茹でた蕎麦を油で揚げた揚げ蕎麦が品書きにあることもある。
• Some restaurants also offer age soba, deep-fat fried boiled noodles on the menu.

• 関東でいう「たぬき蕎麦」は、関西では「ハイカラ蕎麦」と呼ばれることもある。
• 'Tanuki soba' as known in the Kanto region is sometimes referred to as 'Haikara soba' in the Kansai area.

• （つけ蕎麦は温かい汁に浸けて食べても冷たい蕎麦に分類すべきとの考えもある）
• (There is an opinion that, although it is dipped in warm sauce to eat, tsuke soba should be classified as a cold soba dish.)

• ひとつは蕎麦粉を用いた麺類の意味、もうひとつは麺類・麺料理全般の通称である。
• For one thing soba means noodles made from buckwheat flour while it is the common term for noodles and noodle dishes in general.

• 自分で出来の良いものを打つことを目標にし、蕎麦打ちを趣味として行う人もいる。
• Some people make soba as a hobby for the pleasure of producing quality noodles.

• こうした用法の場合は「蕎麦」の字は用いず、ひらがなで表記するのが通例である。
• In this case, the word 'soba' is commonly written in hiragana and kanji characters representing buckwheat (soba) are not used.

• 地産そば粉と名水百選にも選ばれている磐梯西山麓湧水群の天然水を使用した蕎麦。
• Bandai soba consists of buckwheat noodles made from the local buckwheat flour and water from natural springs in the western foot of Mt Bandai that has been designated as one of the 100 Best Natural Waters in Japan.

• また蕎麦切りを媒体にして領民とのコミュニケーションをはかったといわれている。
• He was also said to have improved communications with people of the domain through sobakiri (noodles made from buckwheat).

• 江戸時代に引越し蕎麦の風習が始まるまでは、引越しの際には粥を近所に配っていた。
• In Japan, until the custom of giving out soba to new neighbors after a house move (hikkoshi soba) began during the Edo period, people would distribute kayu after moving.

• さらに江戸時代に入ると寿司、蕎麦の普及と併せ、広く一般に普及・浸透していった。
• In the Edo period, it became popular among ordinary citizens in keeping with the spread of sushi and soba (buckwheat noodles).

• 当時の江戸人の蕎麦・うどんへの価値観の一面を描いていて、意外な資料価値がある。
• This book depicted a façade of value judgments towards soba and udon by the Edo people in those days being surprisingly worthwhile as historical material

• そして上がり込んだ苦沙弥先生宅で勝手に蕎麦の出前を取って一人で喰う描写がある。
• That passage continues with descriptions of Meitei subsequently letting himself into the house of Kushami Sensei where he ordered soba delivery and ate it by himself.

• いわゆる日本の蕎麦切りもまた、前述の国々のソバ料理のように独特のものといえる。
• It can be said that the so-called Japan's sobakiri is also as distinctive as soba cooking of the other countries mentioned above.

• 皮に蕎麦粉を使用した饅頭で、つなぎにすりおろしたヤマノイモを用いたものもある。
• Soba manju is a bun with skin made of buckwheat flour sometimes mixed with grated yam as a binding agent.

• その後吉右衛門のために「時雨ふる夜」「権三と助十」「風鈴蕎麦屋」などを書いた。
• Afterwards, he wrote 'Shigure Furu Yoru' (A Drizzling Night), 'Gonza to Sukeju' (Gonza and Sukeju), 'Furin Sobaya' (Soba Noodle Seller at Night) and so on for Kichiemon.

• なお、蕎麦湯に水溶性の栄養分が溶け出しているために蕎麦湯を飲むという説がある。
• There is an opinion that people drink sobayu for the water soluble nutrients that have liquated out of sobayu.

• 生蕎麦は現在では、二八蕎麦、十割蕎麦、五割蕎麦他の「蕎麦屋の蕎麦全般」を指す。
• Nowadays, kisoba means 'soba served at soba restaurants in general' such as nihachi soba, juwari soba, and gowari soba.

• 匂い消しのために、刺身や寿司に添えられるほか、蕎麦やうどん、茶漬けにも使われる。
• Used on sashimi and sushi to erase their odors, and used for soba, udon and chazuke (boiled rice with tea poured over it) as well.

• 天麩羅蕎麦もうちへ帰って、一晩寝たらそんなに肝癪（かんしゃく）に障らなくなった。
• My return home and sleep over night greatly rounded off my rugged temper over the tempura affair.

• 日本蕎麦はなくなり中華蕎麦（ラーメン）になり、笛もチャルメラという物に変わった。
• Their items were changed from Japanese buckwheat noodles to Chinese noodles called ramen and a flute called charumera replaced the whistle.

• 天ぷらの海老の数で天ぷら蕎麦2本、天南蕎麦1本とメニューでわけている場合もある。
• In some cases, it is referred to as tenpura soba if there are two tenpura prawns and Tennan soba if there is just one tenpura prawn depending on the number of tenpura prawns on top of noodles.

• また、盛り蕎麦の「盛り」の語は、現在の掛け蕎麦である「ぶっかけ」の対義語である。
• The term 'mori' for mori soba is an antonym of 'bukkake' which is the kake soba of today.

• 蕎麦専門店だけではなく、うどんも提供する店もありこのような店も「蕎麦屋」と呼ぶ。
• The term 'sobaya' (soba restaurant) includes restaurants that offer both soba and udon, in addition to those specialized in soba.

• 新しく収穫したソバの実で作った蕎麦粉を使用して作られた蕎麦をあえて新蕎麦と呼ぶ。
• Buckwheat noodles made from a new crop of buckwheat berries are specifically referred to as shin soba.

• 蕎麦屋で生蕎麦の語が使われるのは、上等な蕎麦を生蕎麦と呼んでいた頃の名残である。
• That term is still in use at soba restaurants as a legacy of those days that fine quality soba was referred to as kisoba.

• 17世紀中期以降、蕎麦切りは江戸を中心に急速に普及し、日常的な食物として定着した。
• Starting from Edo, sobakiri rapidly gained popularity subsequent to the mid seventeenth century and became established as part of the daily diet.

• なお寛延4年(1751年)の書物「蕎麦全書」には、つゆの製法が2種類存在していた。
• Also, 'Soba zensho' (All About Soba), a book written in 1751, introduces two kinds of production methods for soba dipping sauce.

• その地産そば粉を使用して作った蕎麦で、つなぎに亀岡産ヤマノイモを用いたものもある。
• Additionally, there is soba made from locally produced buckwheat flour with yam grown in Kameoka as the binding agent.

• その観念は容易に抜き難く、現在でも東京では、うどんより蕎麦の方が優勢なままである。
• That idea is hard to eliminate and soba remains dominant over udon in Tokyo at present.

• 地元産で石臼挽きのそば粉100%で作った麺と、だしはアゴ（トビウオ）を用いた蕎麦。
• Osaki soba consists of buckwheat noodles made of 100% stone-ground local buckwheat flour served with soup made from flying fish stock.

• それは道側（みちばた）に屋台を下していた売り歩く蕎麦屋の提灯に過ぎない事が解った。
• It proved to be only the lantern of an itinerant soba-seller, [2] who had set down his stand by the road-side;

• その後、幕末頃には「生蕎麦」の指す範囲は拡大し、二八蕎麦にも使われるようになった。
• The scope of the term 'kisoba' subsequently expanded to be used in conjunction with nihachi soba by the end of the Edo period.

• このために、蕎麦粉を用いていないにもかかわらず「そば」の名が定着している食品もある。
• As a result, there are some food products in which the term 'soba' has been established even though they contain no buckwheat flour.

• 信州開田高原産・北海道産・北米産・中国産など、蕎麦粉の産地・地方・国の違い等で区分。
• Soba may be broken down by buckwheat flour producing area, region, and country whereby, in that case, buckwheat flour is identified as a product of Shinshu Kaiden Kogen, Hokkaido, North America, China and the like.

• その影響で、ここ近年で続々と蕎麦屋が誕生し「そば街道」と呼ばれる新名所になっている。
• As a result, other soba restaurants have opened one after another in recent years whereby this area has become a new landmark being referred to as the 'Soba Highway.'

• 蕎麦はたんぱく質を最も多く含む穀物で、米と大豆と共に摂ったと同じ栄養バランスがある。
• Buckwheat is the most protein-rich cereal with a nutritional balance equivalent to eating rice and soybeans together.

• 蕎麦を食べる前提で作られた濃厚なつゆをうどんに用いるのも、これに起因すると見られる。
• It seems that the Tokyo custom of using the highly seasoned soup made on the premise in conjunction with soba for udon stems from the idea mentioned above.

• 江戸っ子の蕎麦に対するこだわりや、関西との違いとして上げられる点は以下の様な点がある
• The Edo people's preferences relative to soba and the differences in relation to eating soba between Tokyo and the Kansai district are discussed below:

• 今日までは数学と骨董で蕎麦を忘れていたが、こうして看板を見ると素通りが出来なくなる。
• Up to this time I had forgotten the noodle on account of mathematics and antique curios, but since I had seen thus the sign of noodles, I could hardly pass it by unnoticed.

• 小諸藩主時代には、早くから殖産興業に目を向け、蕎麦を名産品にしようと取り組んでいた。
• During the period of the lord of Komoro Domain, he paid attention to the local industry and worked to make soba (noodles made from buckwheat) special local products.

• 現在は、省略して単に蕎麦と呼ぶことが多いが、「蕎麦切り」の呼称が残る地域も存在する。
• Today, it is commonly referred to as soba for short but the term 'sobakiri' still remains in existence in some areas.

• ざる蕎麦と同じように茹であげた麺のヌメリを取り、冷水で冷やし、ざるなどに盛って食べる。
• Like Zaru-Soba (soba topped with sliced nori seaweed served on a sieve-like bamboo tray), Udon noodles are washed to remove the sliminess after boiled, chilled in cold water and then served on a sieve-like bamboo tray.

• このつゆは通常「ぬき」（蕎麦ぬきの意）とよばれるタネをつゆで煮たものを出す場合が多い。
• Often times, this sauce is the soup referred to as 'nuki' (meaning without soba) in which toppings are cooked in.

• それなら、それでいいから、初手から蕎麦と団子の嫌いなものと注文して雇（やと）うがいい。
• If it was the case, they ought to have specified when calling for a teacher one who does not eat noodle and dango.

• 蕎麦屋は江戸時代中期ごろから見られる商売で、会席や鰻屋に比べると安価で庶民的とされる。
• Soba restaurant is business that has been around since the mid Edo period and it is considered cheaper and provides more volume than kaiseki (the traditional multi-coursed and often expensive Japanese dinner) and eel restaurants.

• その一方で、蕎麦を食することを下賎の風習として上流階層が敬遠していたとする史料もある。
• Meanwhile, there were some historical papers describing the upper class shying away from soba and dismissing eating soba as a lower class custom.

• 蕎麦粉を麺の形態に加工する調理法は、16世紀末あるいは17世紀初頭に生まれたといわれる。
• It is said that the method of processing buckwheat flour to make noodles was conceived in the end of the sixteenth or early seventeenth century.

• これは、蕎麦粉を一切使わず、100%小麦粉で、ラーメン製法と同じくアルカリ水溶液で練る。
• Okinawa-style noodles are made from 100% wheat flour by kneading with alkaline water solution a similar method to make ramen noodles containing no buckwheat flour.

• なお、沖縄で「（日本）蕎麦」を普通に食べるようになったのは沖縄復帰後であるとされている。
• It is said that it was after the return of Okinawa when (Japanese) soba started to be commonly eaten there.

• 年を越す前に食べきらなければならず、蕎麦を残すと翌年金運に恵まれないなどと言われている。
• It is said that people must eat all of the soba (buckwheat noodles) they are offered before the new year dawns, or else they will be unlucky with money in the coming year.

• まず、町内の人間が湯の帰りなどに気軽に立ち寄り、蕎麦を手繰ってゆくざっかけない店である。
• First of all, a soba restaurant was a simple and casual place for people in the neighborhood to stop in for a quick bowl of noodles on the way home from a visit to a public bath house.

• 通常、蕎麦を食わせる店は蕎麦の専門店、もしくは蕎麦とうどんのみを扱う店であることが多い。
• Most of the restaurants that serve soba usually offer either exclusively soba or nothing, but soba and udon.

• 京都ではくずあんを掛けて細切りの油揚げを載せたものを指し、大阪では前述のきつね蕎麦を指す。
• In Kyoto, Tanuki soba means a bowl of soba in soup thickened with arrowroot starch topped with thinly sliced fried tofu, whereas, in Osaka, it means the soba dish which is known as Kitsune soba in the foregoing.

• 地下茎をすりおろしたものは、日本料理の薬味として寿司・刺身・茶漬け・蕎麦などに使用される。
• The underground root of wasabi is used, after grating, as a seasoning for sushi, sashimi (sliced raw fish), chazuke (boiled rice with tea) and soba.

• 関西などでは、縁日の屋台、お好み焼き店やうどん・蕎麦店、茶店、喫茶店で供されることが多い。
• In Kansai, it is often served at food wagons at festival, okonomiyaki (savory pancake) shops, udon/soba restaurants, tea stalls and tea houses.

• たいていは店の使い走りが蕎麦を出前し、後で丼や蒸籠などの器を引き取りにゆくことが多かった。
• The shop errand boy usually delivered soba and picked up the dishes such as donburi bowls and seiro afterwards.

• つなぎを一切使用しない、地産そば粉と伏流水を使用した蕎麦で、手打ち体験にも力を入れている。
• Yamato soba is made only from the local buckwheat flour and river-bed water with no binding agents and the area is also making a strong effort in the soba-making workshop.

• 手打ち蕎麦を製麺する専門的な技術を習得した者を蕎麦職人（そばしょくにん）と呼ぶことがある。
• Persons who have mastered professional skills to make soba by hand are sometimes referred to as soba chefs.

• したがって当時の伊勢屋流のざる蕎麦に海苔はかかっていなかったと思われるがこれは未確認である。
• It is therefore considered that there was no nori on top of Iseya-style zaru soba in those days, but this is yet to be confirmed.

• カレー粉を蕎麦のつゆでのばしたもの（和風出汁のカレー）に片栗粉でとろみをつけたものをかける。
• Buckwheat noodles in hot soup which is a mixture of soba soup and curry powder thickened with potato starch (curry sauce made by using Japanese soup stock).

• 上記のたれみそが当時、江戸の蕎麦屋で使われていたつゆで、そのままではなく温めて使用していた。
• The above-mentioned taremiso, after being warmed, is what was really used at soba shops in Edo at that time.

• しかし、江戸時代中期以降、江戸での蕎麦切り流行に伴って、うどんを軽んずる傾向が生じたという。
• It is said, however, that, as sobakiri gained popularity, udon began to fall out of favor subsequent to the mid Edo period.

• ソフトクリームに蕎麦茶を加えた香ばしさのあるソフトクリームで夏季に信州地域で販売されている。
• During the summer season, soft ice cream containing buckwheat tea with the roasting aroma of that tea is available in the Shinshu area.

• 1763年(宝暦13年)に「料理珍味集」という料理書に鯨蕎麦切という鯨料理が紹介されている。
• In a cooking book titled 'Ryori chinmi-shu' written in 1763, a whale meat-based dish called 'kujira sobakiri' is described.

• 現在でも同程度の蕎麦屋とうどん屋を比べると、出す酒の種類は蕎麦屋のほうが多いのが普通である。
• Even today, comparing a soba restaurant and udon restaurant of equivalent standing class, it is common to find a larger variety of sake is available at a soba restaurant.

• このためか兵庫県では出石や篠山市など地元の蕎麦のほかに全国各地の蕎麦を出す店が多く存在する。
• While it is uncertain whether it is attributable to the background above, there are many restaurants that serve soba from every region of the country in addition to those produced in the local areas such as Izushi and Shinoyama City in Hyogo Prefecture.

• これらの屋台形式の蕎麦屋は、時代や業態によって二八蕎麦・夜鷹蕎麦・風鈴蕎麦などとも呼ばれた。
• These portable soba stalls were also referred to as Nihachi soba (soba noodle made from eighty percent buckwheat, and twenty percent wheat flour), Yotaka soba and Furin soba depending on time and type of operation.

• この時代の蕎麦はあくまで農民が飢饉などに備えて僅かに栽培する程度の雑穀だったと考えられている。
• It is considered that, back in those days, buckwheat was a minor grain that peasants grew on a very small scale to provide against emergency situations such as famine.

• 古典落語『時そば』の中にも「しっぽく」が出てくるが、現在の関東地方の蕎麦屋には無いことが多い。
• It is mentioned in the Rakugo (comic storytelling) classic 'Toki soba' but, nowadays, Shippoku soba is frequently not available at soba restaurants in the Kanto region.

• 江戸中期から後期にかけて、蕎麦つゆや蒲焼のタレに用いる調味料として徐々に使われはじめていった。
• From the mid and late Edo period, mirin gradually became used as a seasoning in soba noodle sauce and kabayaki sauce.

• 以後、江戸→東京では、蕎麦を手繰ることに一種の「粋」を見出す高い価値付けさえ生じるようになる。
• Since then, in Edo (Tokyo), eating soba even became an esteemed pursuit being sort of 'stylish.'

• ところが、近年はそばを打つ家庭が減少傾向であり、その伝統が蕎麦屋に受け継がれ現在に至っている。
• In recent years, however, the tradition of soba making has been taken over by soba restaurants as home-made soba began a downward trend which continues to be the situation today.

• 蕎麦粉と小麦粉を51の割合で混ぜて卵1個と砂糖・塩少々を加えて練り上げて卵焼き風に焼いたもの。
• Soba boro is made by frying a mixture consisting of five parts buckwheat flour and one part wheat flour, one egg, sugar and salt in a similar manner for making omelets.

• 蕎麦粉と乾燥させたゴボウの若葉などを混ぜ、小麦粉をつなぎとして加えた後に練り上げて蒸したもの。
• Soba mochi is steamed dough made by kneading together buckwheat flour and other ingredients such as young leaves of burdock with wheat flour as a binding agent.

• また、焼きそばも「そば」という名であるが、蕎麦粉を使わず、小麦粉をアルカリ水溶液で練り作られる。
• Made by kneading together wheat flour and alkaline water solution containing no buckwheat flour, yakisoba (fried noodles) is also referred to as a type of 'soba.'

• 蕎麦屋、うどん屋に出前を頼むと、煮込んでから届けるか、煮込まずに届けるかを尋ねられることがある。
• When customers ask Soba shops or Udon noodles shops to deliver Nabeyaki Udon, they may be asked whether they prefer simmered Udon noodles or regular Udon noodles.

• 蕎麦（そば）は、穀物のソバの実を原料として加工した、日本の麺類の一種、および、それを用いた料理。
• Soba is a type of Japanese noodles made from buckwheat berries and cuisine using those noodles.

• 蕎麦屋では、カレー粉をカツオだしで溶き、片栗粉でとろみを付けた和風カレーが定番のメニューである。
• At soba restaurants, one of the regular dishes is Japanese style curry in which curry powder is mixed in bonito broth and thickened with starch.

• 富裕な階層を相手にした高級料亭から、蕎麦や丼物といった庶民の味まで、さまざまな食文化が生まれた。
• Various eating cultures, ranging from high-class restaurants for rich people to dishes for common people, such as soba and donburi-mono (rice bowl dishes), were generated.

• また、新潟市北区 (新潟市)（旧・豊栄市）では、大晦日の2400に蕎麦を食するのが一般的である。
• In the Kita Ward of Niigata City (formerly Toyosaka City,) it is common to eat soba noodles at midnight on New Year's Eve.

• 一方、蕎麦掻きは、作るのが簡単であることもあり、普段、農作業の合間に口にするような食べ物だった。
• On the other hand, sobagaki, very easy to make, was something one regularly ate when working out in the fields.

• 現在では海苔のかかったものを「ざる蕎麦」、かかっていないものを「盛り蕎麦」と呼んで区別している。
• Today, distinction is made by referring to soba with nori on top as 'zaru soba,' whereas, soba with no nori on top being referred to as 'mori soba.'

• 蕎麦を茹でるのに用いたゆで湯の蕎麦湯（そばゆ）を、浸け麺の蕎麦に添えて湯桶で飲用に出す店が多い。
• Many soba restaurants offer sobayu, hot water in which soba noodles have been boiled, in yuto (lacquered pot used for pouring hot water or sake) as a beverage to accompany the tsuke-men type of soba dish.

• また、蕎麦の器には「せいろ」もあるが、せいろに乗った蕎麦でも海苔がかかっていればざる蕎麦である。
• Seiro (wooden steamer with the bottom made of reeds) is also used as a serving dish for soba but, even if soba is served in a seiro, it is still identified as zaru soba as long as there is nori on top.

• なお、蕎麦の2字で「そば」と読むようになった初出は南北朝時代 (日本)に書かれた『拾芥抄』である。
• Soba written with 2 kanji characters, 蕎麦 (meaning soba mugi or buckwheat) as it is today first appeared in 'Shugaisho' (Compendium of fragments, attributed to Kinkata TOIN) written in the period of the Northern and Southern Courts (Japan).

• この蕎麦切りの存在が確認できる最も古い文献は、長野県木曽郡大桑村須原にある定勝寺の寄進記録である。
• The oldest document verifying that this sobakiri existed was the donation record at Josho-ji Temple in Suhara Okuwa Village, Kiso County, Nagano Prefecture.

• 年越し蕎麦の由来とされる説は「細く長く達者に暮らせることを願う」というものがもっとも一般的である。
• The most commonly held explanation for the origin of Toshikoshi-soba is the wish for a 'slim but long and healthy life,' like buckwheat noodles.

• 現在では京都・香川県などで、「うどん卓袱うどん （しっぽくうどん）」の麺を蕎麦に代えたものを指す。
• Nowadays in areas such as Kyoto and Kagawa Prefecture, Shippoku soba means 'Shippoku udon' (chilled udon noodles topped with various foodstuffs such as cooked shiitake mushrooms, kamaboko (steamed fish paste), yuba (dried tofu skin), ita-fu (baked gluten sheets) and mitsuba (Japanese herb)) made with soba substituting for udon.

• 蕎麦とうどんの抗争を酒呑童子退治になぞらえた安永期の珍品黄表紙『化物大江山』（恋川春町作）がある。
• 'Bakemono Oeyama' (written by Harumachi KOIKAWA), the collector's item kibyoshi (an illustrated book of popular fiction having a yellow cover) from the Anei era is a story comparing a feud between soba and udon and the extermination of Shuten Doji (the leader of a group of bandits in the Kyoto area).

• また、本山宿本陣では寛文10年（1670年）6月4日の大名宿泊時に蕎麦切り献上の記録も残っている。
• Additionally, there is an existing record that, on July 20, 1670, sobakiri was served to a feudal lord who stayed at the army headquarters in Motoyama-juku Station.

• 米を茹でた湯は捨てられることはなく、蕎麦湯のように食後の飲料に用いられたり、他の料理に活用された。
• The water that was used to boil the rice was not thrown away, but was used as an after-dinner drink just like soba yu (hot water used in boiling buckwheat noodles) or was used in other dishes.

• この屋台蕎麦屋の伝統は姿を変えて、現在の立ち食いそば・うどん店にまで続いてると捉えることも出来る。
• It can also be considered that this tradition of portable soba stalls remains alive in the form of stand-up-eating soba/udon noodle shops today.

• 年越し蕎麦（としこしそば）とは、大晦日（12月31日）に縁起をかついで食べられる蕎麦のことである。
• Toshikoshi-soba (Buckwheat Noodles Eaten on New Year's Eve) is a term for buckwheat noodles which are eaten on New Year's Eve (December 31st) for good luck.

• 蕎麦屋の特色は、蕎麦を中心に品数があまり多くなく、酒を飲ませることを念頭においているところにある。
• Characteristics of soba restaurants include a small menu with soba being the main item and serving sake being the important aspect of the business.

• なお、各地の有名・老舗蕎麦店、立ち食い蕎麦屋、蕎麦チェーン店などについてはそれぞれ関連項目を参照。
• For soba restaurants including those well-known/long-established, stand-up-eating soba noodle shops and soba noodle chains around the country, see also the respective topic.

• 酒類を提供している蕎麦屋の一部では、焼酎(甲類)を蕎麦湯で割った「蕎麦湯割り」なるメニューがある。
• Some soba restaurants that have alcoholic beverages on the menu offer 'Sobayu wari' a drink made of shochu (distilled spirit) (korui - processed by continuous distillation to achieve high purity alcohol) and sobayu.

• 江戸の蕎麦を由来とする汁であるため、讃岐など他近辺地域のぶっかけうどんよりも濃く甘味が強い汁である。
• Originated in the soup broth of Soba in Edo, the soup broth poured on the Bukkake-Udon in Kurashiki is thicker and sweeter than in other neighboring regions like Sanuki.

• 市中の蕎麦屋では通常は海老の天ぷらを載せたものが多く、天丼のような形で天ぷらを載せるものなどもある。
• At soba restaurants in the city, prawn tenpura is often used as the topping for tenpura soba and tenpura is sometimes arranged like that for Tendon (tenpura on rice).

• 現在、カレーは立ち食い蕎麦店などで早く安く胃袋を満たすことができるファーストフードとして人気が高い。
• Currently, curry and rice is popular at restaurants including stand-up soba (buckwheat noodles) stalls as a fast food that can fill one's stomach quickly at a low cost.

• 全国ニュースでも東京の蕎麦屋の風景と香川のうどん屋の風景を併せて紹介するなど認知度が高くなっている。
• Sanuki Udon noodles have become so well-known that even a nationwide news program showed scenes from a Sanuki Udon shop in Kagawa Prefecture together with scenes from a soba noodle shop in Tokyo.

• 関西における蕎麦処の筆頭は兵庫県豊岡市出石町（出石城下町）で、皿そば「出石そば」は広く知られている。
• The leading area for soba in the Kansai district is Izushi-cho, Toyooka City, Hyogo Prefecture (Izushi-jo Castle town) and its 'Izushi soba' served on a plate is well-known.

• その晩は久（ひさ）し振（ぶり）に蕎麦を食ったので、旨（うま）かったから天麩羅を四杯平（たいら）げた。
• That night, having come across the noodle after so long a time, it tasted so fine that I ate four bowls.

• 江戸時代には今のように茹でる蕎麦ではなく、蒸篭に乗せて蒸し、そのまま客に供する形の蕎麦が主流だった。
• During the Edo period, soba was mainly steamed and served in a steamer and was not boiled as it is commonly done today.

• 冷やしの蕎麦つゆはそのまま飲むには味が濃いので、この蕎麦湯をいれて蕎麦つゆの出汁を味わう目的がある。
• As soba sauce for cold noodles is too highly seasoned to drink straight, sobayu plays a role as a diluent to allow customers to enjoy the sauce.

• これは都の上流階層である貴族や僧侶からは蕎麦は食べ物であるという認識すらなかったことの反映とも言える。
• It can be said that it reflected the lack of recognition of buckwheat being food among noblemen and priests who belonged to the upper crust of the capital city.

• 蕎麦のタンパク質はアミノ酸スコア92%と必須アミノ酸を豊富に含み、穀物として優秀な栄養価をもっている。
• Buckwheat protein is essential amino acid rich with its amino acid score being ninety-two percent, having excellent nutrition value as grain.

• 「あつもり」（『蒸篭に入れて蒸した麺』、または『敦盛と「厚盛り・熱いもり」を掛けた洒落』）である蕎麦。
• The name 'atsumori' is a pun, meaning; 'noodles steamed in a steamer,' 'thick pile' or 'hot mori-soba.'

• 公辨が深大寺を訪れた際にも蕎麦が供応され、公辨はこの蕎麦切りを非常に気に入り殿中でも盛んに話題にした。
• When soba (buckwheat noodles) was served on the occasion of his visit to Jindai-ji Temple, Koben was pleased with it very much and thereafter he often took up soba as a topic of conversation in the shogun's residence.

• なぜか、「ひもかわうどん」だけは蕎麦側についており、蕎麦一色だった江戸でも例外的に人気があったようだ。
• For some reason, 'himokawa udon' belonged to the soba camp suggesting its exceptional popularity in Edo where soba was the overwhelming favorite.

• 前者は牛丼店における「牛皿」、後者は蕎麦屋におけるいわゆる「蕎麦蕎麦屋」といったものがそれに相当する。
• An example for the former is 'gyu-sara' (literally, beef plate) in a beef bowl restaurant while one for the latter is 'nuki' (literally, removal) in a soba (buckwheat noodle) restaurant.

• 原料の蕎麦粉の善し悪しおよび各工程の出来が、香り・喉ごし・見栄え・食感（かたさ他）を左右し味に影響する。
• Quality of buckwheat flour as well as the result of each process influences the scent, smooth sensation when swallowing, appearance and texture (firmness and other) affecting the taste of soba.

• 特に江戸前期にはまだ麺類としてのそば（そば切り）が一般に普及しておらず、 蕎麦がきとして食べられていた。
• Especially in the early Edo period, Soba was generally eaten as Soba-dumplings (Sobagaki), because Soba-noodles (Sobakiri) had not become popular yet.

• ネギやからしを途中で加えずに、蕎麦のネギやわさびと同様に最後に少しだけ載せた方がおいしいという人もいる。
• Some say it tastes better if leek or mustard isn't added while stirring but small quantity of them are placed on the top after stirring, similar to the manner of adding leek or wasabi (Japanese horseradish) when eating soba (buckwheat noodles).

• 犬甘野高原地帯産ソバは品質の良さから1997年（平成9年）度に社団法人日本蕎麦協会会長賞を受賞している。
• In 1997, soba made on the Inukanno plateau area won the Japan Noodle Association President Award for its excellent quality.

• 信濃国山ノ内町・栄村では、大根の細切りした所に、蕎麦粉、熱湯を加えて、かき混ぜ、そばつゆを付けて食べる。
• In Yamanouchi-cho and Sakae-mura in Shinano Province, shredded daikon (Japanese radish) is mixed with buckwheat-flour and water and dipped in sobatsuyu to eat.

• 手打ちそばの場合、蕎麦粉（製法は蕎麦粉を参照のこと）を鉢と呼ばれる木製の鉢に入れ、水を加えて練り上げる。
• For handmade buckwheat noodles, put buckwheat flour (which has been discussed under Sobako, buckwheat flour) in a wooden bowl referred to as hachi, add water and knead the mixture into dough.

• 元々は寛延年間の江戸で、しっぽくうどんの影響を受けて成立した種もの蕎麦で、おかめ蕎麦の原型とも言われる。
• Shippoku soba originally came into existence inspired by Shippoku udon during the Kanen era in Edo and it is said to be the prototype of Okame soba.

• 蕎麦店が江戸に誕生してから時間をおかず、蕎麦に関する技術が山形に伝わって定着し、常食されるようになった。
• Soon after soba restaurants emerged in Edo, the art of soba making was introduced into and was established in Yamagata whereby buckwheat noodles became part of the regular diet in that area.

• 蕎麦粉に含まれるタンパク質は小麦粉と違ってグルテンを形成しないので、水だけを加えて練ってもまとまりにくい。
• Since, unlike protein contained in wheat flour, the protein contained in buckwheat flour does not form gluten; it is difficult to make dough with buckwheat flour if it is mixed with water alone.

• 良水を多量に使用する店では蕎麦湯はサラッと薄く、ゆで湯が少なめで使いまわしている店ほど濃くなる傾向にある。
• At restaurants where plenty of good water is used to boil soba, sobayu is very light, whereas, at restaurants where a smaller quantity of water is repeatedly used, sobayu tends to be thick.

• 蕎麦とイノシシ・ヒツジの肉との合食禁（食い合わせを禁ずる例）を解説しているが、今日における科学的根拠は無い。
• In 'Shugaisho,' there is an explanation that gasshokin (bad combination of foodstuffs) (examples of prohibited food combinations) applies to the combination between buckwheat and boar or lamb but there are no scientific grounds to support that claim.

• 他にも、その他の雑穀類と同様、団子にしたり、野菜を煮立てた中に蕎麦粉を入れてかき混ぜるような食べ方もあった。
• Other ways of eating soba included dango (balls) as with other minor cereals and mixing buckwheat flour into the vegetable stew.

• また、信濃を統治していた仙石氏が但馬出石に転封した際、信濃の蕎麦を出石に持ち込んだため、出石そばが発祥した。
• When the Sengoku clan, the former ruler of Shinano area, was transferred to Izushi of Tajima Province, bringing Shinano soba with them, Izushi Soba (buckwheat noodles) was born.

• 蕎麦を食べ終わる時間を見計らって蕎麦湯の湯桶を時間差で持ってくる店が多いが、蕎麦と同時に持ってくる店もある。
• At many restaurants, yuto containing sobayu is brought to the table just as the customer finishes soba but there are some places where sobayu arrives with soba.

• 1643年（寛永20年）に書かれた料理書「料理物語」には、うどん、切麦などと並んで蕎麦切りの製法が載っている。
• Recipe for sobakiri, along with that for the other related food such as udon and kirimugi (cut wheat noodles) appeared in the cookbook 'Ryori Monogatari' (Cooking Story) written in 1643.

• 寛永寺の末寺である深大寺の寺領は土地が痩せ稲作に向かなかったため、小作人はかわりに蕎麦を栽培し寺に納めていた。
• As the land owned by Jindai-ji Temple, a branch temple of Kanei-ji Temple, was not suitable for rice farming because it was so infertile, kosakunin (tenant farmers) used to cultivate buckwheat and deliver it to the temple.

• 蕎麦が好まれる江戸には特にその数が多く、関東大震災以前は各町内に一軒もしくは二軒の蕎麦屋があるのが普通だった。
• In Edo where soba was popular, soba restaurants were particularly numerous and, prior to the Great Kanto Earthquake, it was common to see one or two sobaya on every block.

• この蕎麦の調味として作られる「蕎麦つゆ」や「蕎麦汁」は、主に西と東では色・濃さ・味になどに明らかな違いがある。
• There is an obvious difference in color, concentration and taste of 'soba-tsuyu' (dipping sauce or soup for soba) and 'soba-jiru' (dipping sauce or soup for soba), the seasoning for soba, depending largely on whether it is made in the eastern or western part of Japan.

• そうした蕎麦の香りを存分に味わうには、空気と一緒に啜り込み、鼻孔から抜くようにして食べるのが最良であるとされる。
• It is said that, to fully appreciate the scent of soba, it is best to slurp it and exhale the air, which was allowed into the mouth with soba while slurping, through the nose.

• 焼畑農法でソバを栽培していたような山村にあっても、蕎麦切りは祭礼や正月、来客時のごちそうであると認識されていた。
• Even in rural areas where buckwheat was cultivated by slash-and-burn farming, sobakiri was recognized as a treat for special occasions such as holidays, New Year's and when having company.

• しかし現在ではもり蕎麦とざる蕎麦の違いは海苔だけの店が多く、御前がえしを利用したざる汁を出す店は非常に稀である。
• However, only difference between mori-soba (soba served on a small wickerwork tray) and zaru-soba is the addition of sliced nori seaweed in most restaurants today, and very few restaurants serve zaru-soba using gozen-gaeshi.

• 蕎麦屋やうどん屋でも定番のメニューであるが、調理に時間や手間がかかるため、立ち食い形式の店ではほとんど見られない。
• While it is a regular item on menus at soba noodle restaurants and udon noodle restaurants, it is rarely served at stand-up stalls because cooking it takes time and effort.

• ゴマ、抹茶、大豆、蕎麦粉、ラッカセイを生地に混ぜる事もあり、現在ではいわゆる駄菓子から高級品まで様々なものがある。
• Sesame seeds, powdered green tea, buckwheat flour or peanuts may be mixed in the karinto dough and there are various types of karinto with its category ranging from the so-called dagashi to the premium product.

• 1921年に早稲田大学の学生・中西敬二郎が考案したという説や新宿区馬場下町の蕎麦屋三朝庵の店主が考案した説がある。
• Some say that the tamagotoji katsudon was invented by Keijiro NAKANISHI who was a student of Waseda University in 1921, while others believe that it was the invention of the owner of a soba restaurant Sanchoan located in Babashita-cho, Shinjuku Ward.

• 東京に居（お）った時でも蕎麦屋の前を通って薬味の香（にお）いをかぐと、どうしても暖簾（のれん）がくぐりたくなった。
• While I was in Tokyo, if I passed by a noodle house and smelled the seasoning spices, I felt uncontrollable temptation to go inside at any cost.

• うどん屋が利用者のニーズに応えて「そば」も出しているという概念が強く、蕎麦屋であってもうどんを提供する店も存在する。
• In Osaka, there is a strong notion that udon restaurants are offering soba to address the needs of users and there are some soba restaurants serving udon.

• 天麩羅蕎麦（そば）を食っちゃならない、団子を食っちゃならない、それで下宿に居て芋ばかり食って黄色くなっていろなんて、
• Don't eat tempura, don't eat dango, and then get turned yellow by feeding on sweet potatoes only, in the boarding house.

• 過去に、給食でそば粉を使用した蕎麦を食べた事が原因で発作をおこし、吐瀉物が気管に入って小学生が窒息死した事故があった。
• In the past, there was an incident where an elementary school pupil suffocated to death when his own vomit blocked his bronchial tube after eating buckwheat noodles served for lunch at school that caused an allergy seizure.

• まな板に移し、「小間板」（駒板）と呼ばれる定規を当てながら蕎麦切り包丁で幅1-2mm程度の線状に切断して麺の形とする。
• Transfer the above-mentioned sheet onto a cutting board and, using a ruler referred to as 'komaita,' (a ruler-like utensil used to guide the soba cleaver to ensure that noodles are cut in consistent thickness) cut the noodle sheet into one to two millimeter-wide strips.

• 寿司、蕎麦、蒲焼、天ぷらといった江戸で生まれた料理は濃口醤油の誕生なくしては存在していなかったと言っても過言ではない。
• It may be no exaggeration to say that dishes created in Edo such as Sushi, Soba (Japanese wheat noodles), Kabayaki (grilled dish with sweetened soy-sauce), Tenpura (deep-fried vegetables and fish with seasoned coating) would not exist without the invention of koikuchi soy-sauce.

• どこの家でも素人ながらに蕎麦打ちの技術を持っており、来客があると、家の主人もしくは主婦が蕎麦を打ち、食事として供した。
• While not professionally trained, everyone knew how to make soba and when visitors came, the host or hostess made soba for them.

• かえしにさらに味醂を加え寝かせた物を御膳（前）がえし（ごぜんがえし）または上がえしといい、ざる蕎麦用のざる汁に使われる。
• Once again adding mirin to kaeshi and letting it stand produces what is called gozen-gaeshi or uwa-gaeshi, which is used to make zaru-soba (soba topped with sliced nori seaweed served on a latticed bamboo tray) sauce.

• 抹茶はアイスクリームなどの菓子に風味を付けたり、蕎麦に加えて茶そばにしたり、塩と合わせて天ぷらの味付けに使われたりする。
• Green powdered tea is used to flavor sweets including ice cream, to make cha soba (green tea buckwheat noodles), or to season tempura with salt.

• 福島県の会津では、大晦日でなく元旦に蕎麦を食べる風習がある（蕎麦以外にも「二日にもち、三日とろろ」といった風習がある）。
• In the Aizu district of Fukushima Prefecture, soba noodles are customarily eaten on New Year's Day instead of New Year's Eve; in addition, 'mochi' (sticky rice cake) is eaten on the second day and 'tororo' (grated yam) is eaten on the third day of the New Year.

• 十割蕎麦では、湯を加えて蕎麦粉のデンプンの糊化を促進するか、別途蕎麦粉を糊化させたものをつなぎとして使用する場合もある。
• As the binding agent for Juwari soba, either hot water is added to buckwheat flour to accelerate starch gelatinization or buckwheat flour which has been gelatinized separately is sometimes used.

• なお、蕎麦そのもの麺質（粉質や種類など）に違いがあるとする考え方や、ざる蕎麦が「上」で盛り蕎麦が「並」とする考えもある。
• There are additional perspectives that there is a difference in the quality of noodles (such as the quality of buckwheat flour and variety) and that zaru soba is 'fine' while mori soba is 'average' in terms of the noodle rating.

• 蕎麦屋は老舗や地域おこしの地域資源として新たに誕生した店もあり、活性化の一環として秋には「日光そばまつり」が行われている。
• As for soba restaurants, some are old establishments while the other are new comers that have opened as local resources for the regional economic development project and, as part of the revitalization plan, the Nikko Soba Festival is organized in the fall.

• 蕎麦売りは客に請われると担いだ屋台を降ろし、行灯の明かりで椀に蕎麦玉を入れつゆをいれて箸と共に客に渡し、客は立ち食いした。
• When asked by a customer, Soba vendors took the pole off their shoulders, and then, put soba in a bowl and poured broth in it and handed it to a customer with chopsticks, and customers ate standing.

• ざる蕎麦の発祥は、深川の州崎弁財天前にあった伊勢屋が、蕎麦を竹ざるに乗せて出したところ評判が良く、大いに売れたことによる。
• Zaru soba was originated when Iseya, a soba restaurant located near Sunosaki Benzaiten (Shrine in Fukagawa Koto Ward, Tokyo) in Fukagawa served soba in shallow bamboo baskets, it became a popular big seller.

• 「夕方早くに蕎麦屋で独り、種物の蕎麦を肴に酒を飲む」ことが、スノッブ（俗物根性）さも臭わせる趣味として横行するまでに至る。
• It ultimately acquired the status of a popular snobbish hobby to visit a soba restaurant in the early evening alone to eat soba with toppings and drink sake.

• 古くは、同じく蕎麦粉を練った食品である蕎麦掻き（そばがき、蕎麦練りとも言う）と区別するため蕎麦切り（そばきり）と呼ばれた。
• In ancient days, to differentiate soba noodles from sobagaki (also known as sobaneri) which was also made by kneading buckwheat flour, the former was referred to as sobakiri.

• 隠岐で蕎麦は節目節目で食べられており、隠岐民謡「どっさり節」（別名「そば打ち踊り」）の踊りの中に蕎麦打ちの要素が入っている。
• In Oki, soba is eaten on occasion and there are some elements of soba making in the choreography of the dance for the Oki minyo (folk song) 'Dossari-bushi' (also known as the 'Dance of Soba Maker').

• なお、つけ蕎麦用にかえしを濃く出汁で割った汁を辛汁（からつゆ）、温かい蕎麦用に薄めに出汁で割った汁を甘汁（あまつゆ）という。
• In addition, the soup mixing soup stock containing large amount of Kaeshi for dipping soba is called Karatsuyu (spicy soup), and the soup mixing soup stock containg small amount of Kaeshi for hot soba is called Amatsuyu (mild soup).

• 食糧の自給をほとんどしなくなったことや、都会風の蕎麦の食べ方の普及により、地域ごとに特色のあった蕎麦の食べ方は廃れつつある。
• Due to the fact that a self-supporting life style has become virtually non-existent and eating soba in urban fashion has become widespread, the way of eating soba which once had the distinct characteristic of each region is on the brink of obsolesce today.

• 予約が不要の「出前」を行っている飲食店には、寿司・蕎麦・うどん・丼物・ラーメン・中華料理・カレーライス・ピザ・洋食などがある。
• Restaurants and shops that provide a 'demae' service without the need for preordering offer foods such as sushi, soba (buckwheat noodles), udon (wheat noodles), donburimono (rice dishes), ramen (Japanese noodles which originated in China), Chinese dishes, curry and rice, pizza and Western dishes.

• 君が蕎麦屋へ行ったり、団子屋へはいるのさえ取締上（とりしまりじょう）害になると云って、校長の口を通して注意を加えたじゃないか」
• I understand through the principal he stopped your going even to noodle houses or dango shops as unbecoming to the dignity of the school, didn't he?'

• 寒い夜などはひそかに蕎麦粉（そばこ）を仕入れておいて、いつの間にか寝（ね）ている枕元（まくらもと）へ蕎麦湯を持って来てくれる。
• When the night was cold, she would secretly buy some noodle powder, and bring all unawares hot noodle gruel to my bed;

• また、蕎麦粉の節約のため、細切りのダイコン（薬味とは異なる）や、春にはセリなどをゆでて、麺と混ぜて盛りつけて食べることもあった。
• To cut down the amount of buckwheat, daikon radish cut into matchsticks (not as a condiment) and boiled wild spring vegetables such as Japanese parsley were sometimes mixed with the noodles.

• ある日の晩大町（おおまち）と云う所を散歩していたら郵便局の隣（とな）りに蕎麦（そば）とかいて、下に東京と注を加えた看板があった。
• One certain night, while I was strolling about a street named Omachi, I happened to notice a sign of noodles below of which was annotated 'Tokyo' in the house next to the post office.

• 他に「蕎麦が切れやすいことから、一年間の苦労を切り捨て翌年に持ち越さないよう願った」という説もあるが、後付けの説とも言われている。
• Another theory is that, since soba noodles are easily cut, they express the hope that all burdens imposed during the last year will be 'cut off' and not carried over into the next year; however, this explanation is believed to be newer than the custom.

• しかしながら、江戸時代初期から文献では、特に寺院などで「寺方蕎麦」として蕎麦切りが作られ、茶席などで提供されたりした例が見られる。
• Starting during the early Edo period, however, there have been documented instances that, particularly, at places such as temples, sobakiri known as Terakata soba (buckwheat noodles offered in a temple) was made and served at a tea ceremony.

• これは江戸時代に蕎麦の本場だった信州上田藩の藩主仙石政明が出石藩に国替えとなった際、大勢の蕎麦職人を連れて来て以来の伝統とされる。
• When Masaaki SENGOKU, the lord of the Ueda Domain in Shinshu, which was the major soba producing area in the Edo period, transferred to the Izushi Domain, he brought many soba chefs along to his new territory and it is considered that the Izushi soba tradition began.

• 元々、江戸時代中期には月末に蕎麦を食べる「三十日（みそか）そば」という習慣があり、大晦日のみにその習慣が残ったものと考えられている。
• Originally, around the middle of the Edo period, people habitually ate 'misoka-soba' (literally, 'buckwheat noodles for the thirtieth day of the month') at the end of each month, and the New Year's Eve soba is believed to be the last surviving remnant of this custom.

• 同じく漱石作品の『坊っちゃん』（1906年）においても、江戸っ子である“坊っちゃん”が松山市で天ぷら蕎麦を注文する一場面が見られる。
• In 'Bocchan' (1906) also by Soseki, there was a passage in which the typical Edo person Bocchan ordered a bowl of tenpura soba in Matsuyama City.

• 「霧下そば」について、狭義では戸隠そばの中でも昼夜の気温差が激しく霧の発生する場所で獲れたソバやそば粉やそれで作った蕎麦だけを指す。
• With respect to 'Kirishita soba,' in the narrow sense, it is a type of it means buckwheat produced in the foggy area where there is a large temperature difference between morning and night in the Togakushi region, buckwheat flour made from the buckwheat, and buckwheat noodles made from buckwheat flour.

• 東京近郊の蕎麦屋では冷麦は蕎麦と茹で上げる時間がほぼ同じであることが多いため、夏場にはそうめんではなく、冷麦を供している場合が多い。
• Because hiyamugi noodles often boil in just about the same amount of time as the soba noodles, hiyamugi noodles are often served instead of somen noodles during summer in soba noodle shops in and around Tokyo.

• 蕎麦（蕎麦粉）は材料・加工品ともにアレルギー物質を含む食品として食品衛生法施行規則、別表第5の2による特定原材料として指定されている。
• Soba (buckwheat flour), as a food ingredient and also as processed food, has been designated as a specific raw material being a foodstuff which contains allergen in accordance with the Enforcement Regulation of the Food Sanitation Law, Schedule 5-2.

• 義民・佐倉宗吾が幕府へ直訴するために江戸へ向かう際、禁制を犯して渡し舟を出しその後印旛沼に身を投じた渡し守「甚兵衛」の名前を使った蕎麦。
• Jubei soba was named after the ferryman who drowned himself in Inbanuma subsequent to rowing the boat for the man of righteousness Sogo SAKURA by violating prohibition when Sakura went to Edo to make a direct plea to the Shogunate.

• この地域では家庭毎に蕎麦打ちの技術が伝えられていたこともあって長らく蕎麦屋が無かったが、本山手打そば振興会の手によって蕎麦屋が開店した。
• In this region, due in part to the tradition of passing down the art of soba making for generations at each household, there were no soba restaurants for a long time but, in recent years, some soba eateries were started by Motoyama Teuchi-Soba Shinkokai (Promotion Society for Motoyama Hand-Made Buckwheat Noodles).

• また、風味付けに加えられる素材によって、胡麻切り蕎麦（黒ゴマを使用）、海苔切り蕎麦（海苔を使用）、茶蕎麦（抹茶を使用）などの種類がある。
• There are additional types of soba identified by the materials for flavor such as gomakiri-soba (with black sesame seeds being added to the soba dough), norikiri-soba (with nori (dried sheets of a type of red algae) being added to the soba dough) and cha-soba (with green tea powder added to the soba dough).

• 現在ではラーメンのほか蕎麦やうどん、やきそばやスパゲッティ、そうめん、冷麺、春雨 (料理)、フォーなどもあり、麺類全般が製品化されている。
• At present, noodles in general are commercialized such as ramen, soba, udon, yakisoba, spaghetti, somen (fine white noodles), reimen (cold noodles in Korean style), harusame (bean-starch vermicelli) (cuisine), and pho (noodles in Vietnamese style).

• 蕎麦屋、うどん屋、牛丼屋、寿司屋・回転寿司、カレーショップ、ファミリーレストラン、定食屋、お好み焼き屋、カフェ・喫茶店、出前・ケータリング
• Soba restaurant, udon restaurant, gyudon (beef bowl) restaurant, sushi restaurant and 'conveyor belt' sushi bar, curry shop, family restaurant, set meal restaurant, okonomiyaki (savory pancake) shop, cafe and teahouse, and restaurant meal delivery service and catering

• 新潟県では、大晦日でなく1月14日（小正月の前日）に蕎麦を食べる「十四日（じゅうよっか）そば」や1月1日（元旦）に蕎麦を食べる風習もある。
• In Niigata Prefecture, soba noodles are customarily eaten on the fourteenth day of January (the eve of the lunar New Year), when they are called 'Juu-yokka soba' (literally, 'soba noodles for the fourteenth day), as well as on the first day of January (New Year's Day) instead of New Year's Eve.

• こうした地域は、蕎麦やサトイモなどの自己の土地から産する作物を神仏に捧げ、またこうした食材を主体として雑煮などを作っていたと考えられている。
• In these regions, indigenous products, such as buckwheat noodles or taro are thought to have been offered to the deities and these ingredients were probably used to prepare zoni.

• その他、微細製粉により手打ち十割蕎麦をつくる方法、押し出し麺により製造する方法、粗挽き蕎麦粉を水練りにより製造する熟練の手打ち製法等がある。
• There are additional methods for making Juwari soba such as; by fine milling buckwheat flour, by using a noodle machine to push soba dough through fine holes or by kneading coarsely milled buckwheat flour and water by hand of a master soba chef.

• 「乾めん類の日本農林規格」(JAS)の「干しそばの規格」において、蕎麦粉の配合割合が40%以上の麺を標準品、50%以上の麺を上級品としている。
• According to the 'Standard for dried buckwheat noodles' under the 'Japan Agricultural Standards (JAS) for Dried Noodles,' soba with a minimum of forty percent buckwheat flour content is rated as standard quality and that with a minimum of fifty percent buckwheat flour content is rated as superior quality.

• だんまりで辞令を下げておいて、蕎麦を食うな、団子を食うなと罪なお布令（ふれ）を出すのは、おれのような外に道楽のないものにとっては大変な打撃だ。
• To give an appointment without reference to the matter at first, and then to proclaim that noodle or dango should not be eaten was a blow to a fellow like me who has no other petty hobby.

• ちょっとした客をもてなすために、あるいは年越し蕎麦を一家で食べるために、町内の蕎麦屋から出前を取る風習は古く、江戸時代から見られるものである。
• The custom of having soba delivered to entertain a visitor or to eat toshikoshi-soba (buckwheat noodles eaten on the New Year's Eve) with family goes back a long way and it has been around since the Edo period.

• もとより蕎麦は長時間の持ち運びに適さない食物であるが、むかしは蕎麦屋の数が多く、出前の範囲も比較的狭かったために、蕎麦は店屋物の代表格だった。
• By nature, soba does not travel well over a period of time but, in the olden days, since there were so many soba restaurants and, hence, the delivery distance was relatively short, soba was the leading delivery food.

• 近年の蕎麦ブームのため、蕎麦喰いが一般的になり、蕎麦湯での塩分のとりすぎに注意する旨の表示も見られ、蕎麦湯のみを飲む（味わう）人が増えてきた。
• As eating soba has become common with the booming popularity of soba in recent years, posters warning people against over consumption of salt by drinking the sauce with sobayu began to be displayed and, as a result, the number of people who drink the plain sobayu is on the rise.

• 沖縄県では、以前は年越し蕎麦を食べる習慣はなかったが、近年は食べる人も多くなっている（ただし、日本そばではなく沖縄そばを食べる人の割合が多い）。
• There was formerly no custom of eating soba noodles on New Year's Eve in Okinawa Prefecture; however, many people have recently begun to eat soba noodles in this way, although many of them eat Okinawan soba noodles instead of 'Nihon-soba'noodles (literally, Japanese buckwheat noodles).

• 戦後は自転車やオートバイを利用することも多く、高く積み重ねた蒸籠を曲芸さながら肩に担いで片手でハンドルを握る姿は、いっとき蕎麦屋の象徴であった。
• After the war, bicycles and motorcycles began to be commonly used with the delivery man balancing a tall stack of numerous seiro on a shoulder with one hand while holding the handlebar with the other which was the symbolic sight of soba restaurant business at one time.

• このため、1976年（沖縄復帰4年後）に公正取引委員会は、蕎麦粉を使わない「沖縄そば」という名称にクレームをつけ「そば」と称すべきではないとした。
• In 1976 (four years after the return of Okinawa to Japan), the Fair Trade Commission consequently raised an objection about buckwheat-free noodles being named 'Okinawa soba' and subsequently presented their opinion that those noodles not be referred to as 'soba.'

• 屋台は江戸時代に大きく繁栄し、江戸（後の東京）では、寿司や蕎麦、天ぷらといったすぐに提供できる食べ物（ファーストフード）が屋台で初めて提供された。
• The street stall business prospered greatly in the Edo period, food (first food) which a seller could immediately offer; such as sushi, soba (noodles made from buckwheat), and tenpura; vendors first opened street stall stores in Edo (later Tokyo).

• だが、蕎麦の茹で時間が30-60秒と極めて短く、溶け出す量は限られること、またルチンは不溶性であること等から考えると、あまり理にかなってはいない。
• This explanation, however, is not logically sound considering the facts such as that cooking time for soba is extremely brief being only thirty to sixty seconds which limits the amount of the nutrients to liquate out and that rutin is water insoluble.

• このため深大寺蕎麦の名は大いに高まり、諸藩諸家から深大寺に蕎麦を求める使者が立つようになり「献上蕎麦」として全国に知られるようになったといわれる。
• As a result, Jindai-ji soba became very famous and it became well-known across the nation as 'soba suitable as a present' because a lot of domains and families sent for Jindai-ji soba.

• その名が逆に会津から高遠地区に伝わって「からつゆ」蕎麦を「高遠そば」とも呼ぶようになり、それに対して出汁の効いた醤油味のつゆは「あまつゆ」とも呼ぶ。
• That term 'Takato soba,' subsequently traveled from Aizu to the Takato area where 'karatsuyu soba' became also known as 'Takato soba' and, on the contrary, the soy sauce-based sauce made of rich stock was referred to as 'amatsuyu' (sweet sauce).

• 調理方法として、蕎麦粉に熱湯をかけて混ぜ、粘りがでた状態のものを食べる「椀がき」と、小鍋に蕎麦粉と水を合せコンロで加熱しながら練る「鍋がき」がある。
• It has two cooking methods: 'Wan-gaki' which is cooked by mixing buckwheat-flour and boiled water into gruel, and 'Nabe-gaki' which is cooked by heating and kneading the mixture of buckwheat-flour and water in a pot on a stove.

• そのため、蕎麦粉だけの蕎麦を売りにしている蕎麦屋は、わかりやすく表示するため「十割蕎麦」あるいは「生粉打ちそば」という表現を用いるのが一般的である。
• Consequently, the specific term 'juwari soba' or 'kikouchi soba' is generally used at those soba restaurants specializing in noodles made only from buckwheat flour.

• 元来、ざる蕎麦と盛り蕎麦の区別は、蕎麦の器（容器）の違い（ざる蕎麦はざるに乗せる）と、蕎麦つゆ（「ざる蕎麦」は通常よりコクのあるつゆ）の違いだった。
• The original differences between zaru soba and mori soba included the serving dishes (with zaru soba being served in a basket) and dipping sauce (with the dipping sauce for zaru soba being richer than ordinary sauce).

• 現在では、蕎麦粉の割合が明らかに低いと思われる駅前の低価格立ち食い蕎麦店等でも「きそば」のぼりは堂々と掲げられており、その意味は希薄化してしまっている。
• Nowadays, the 'kisoba' labara are proudly displayed in front of cheap stand-up-eating soba noodle shops near the station that obviously seem to serve soba with a low percentage of buckwheat content diluting its purpose.

• 発祥としては1241年（仁治2年）に宋 (王朝)より帰朝した聖一国師円爾（しょういちこくしえんに）などの僧により茶・饂飩・蕎麦・饅頭が日本にもたらされた。
• Monks including Shoichi Kokusi Enni introduced tea, Udon noodles, Soba and steamed buns into Japan when they returned from the Sung Dynasty in 1241.

• 戦後はこうした雰囲気も徐々に薄れてきたが、いまだに味のよい蕎麦と酒を出し、静かな雰囲気で他の料理屋とは違う一種独特な風情を楽しむことができる店も存在する。
• After the war, this sort of ambiance has gradually faded, but there are still some restaurants that offer good soba and sake in hushed calmness where one can enjoy a unique atmosphere which sets them apart from other places.

• すうどん・かけ蕎麦に載せることで、たぬき (麺類)（関東地方）ハイカラうどん（関西地方）となり、醤油出汁に不足している油のコクを安価に加えることができる。
• Plain udon or soba noodle with tenkasu on it turns tanuki noodle (in the Kanto region) or haikara noodle (in the Kansai region) that enables addition of inexpensive rich, oily taste that plain shoyu noodle soup doesn't have sufficiently.

• 蕎麦粉とつなぎとして使用する小麦粉などの配合割合に応じて、十割蕎麦（生粉打ち蕎麦）、九割蕎麦、八割蕎麦（二八蕎麦）、七割蕎麦、六割蕎麦などと名称が変わる。
• Soba is called by various names including juwari-soba (or kikouchi-soba) (100% buckwheat flour), kuwari-soba (90% buckwheat and 10% binding agent), hachiwari-soba (or nihachi-soba) (80% buckwheat flour and 20% binding agent), nanawari-soba (70% buckwheat flour and 30% binding agent) and rokuwari-soba (60% buckwheat flour and 40% binding agent) depending on the ratio between buckwheat flour and binding agent such as wheat flour.

• これらは冷やし蕎麦に名の元になる具のみを乗せたものではなく、キュウリ、錦糸玉子、カマボコ、ワカメなどの具とともに、主となる具を綺麗に盛り付けるのが慣例である。
• It is customary to serve the above-referenced cold noodles with various toppings such as cucumber, omelet slivers, kamaboko (steamed fish paste) and wakame seaweed in addition to the respective foodstuffs that they are named after that are all arranged attractively.

• また、客が店内のカウンターで立ったまま食べる（立ち食い）・簡易椅子に腰掛けて食べるスタイルの営業形態を基本とした蕎麦屋『立ち食いそば・うどん店』も多数存在する。
• Additionally, there are numerous stand-up-eating soba/udon noodle shops where customers eat at the counter standing or sitting down on inexpensive folding chairs.

• 内容物がインスタントラーメンのものをカップラーメン、蕎麦、うどんのものをカップそば、カップうどん、やきそばのものをカップやきそば（インスタント焼きそば）とも言う。
• Also those whose contents are instant ramen noodles are called Kappu-ramen, soba (noodles made from buckwheat) and udon (noodles made of wheat flour) are called Kappu-soba and Kappu-udon respectively, and yakisoba (fried noodles) are called Kappu-yakisoba (instant yakisoba).

• ゆでた蕎麦・うどんを丼に入れ、場合によって群雲（むらくも）に見立てた海苔を敷いてから、生卵を割り入れて、汁と薬味を添えたものを「月見うどん」、「月見そば」と呼ぶ。
• Boiled soba (buckwheat noodles) and udon (wheat noodles) put in a bowl, and sometimes after putting nori (dried seaweed) to resemble gathering clouds, cracking a raw egg into it and adding soup and condiments, are called 'Tsukimi soba' and 'Tsukimi udon,' respectively.

• 1986年（昭和61年）農林水産省の山村振興対策事業を導入し「三瓶製めん類加工生産組合」に組織改編して拠点となる加工場を建設、蕎麦産業の中心的役割を果たしている。
• In 1986, with implementation of a rural development project designed by the Ministry of Agriculture, Forestry and Fisheries, Kuichi Soba no Kai was reorganized as the Sanbe Noodle Manufacturing Association with the newly constructed processing plant as it business base and, thus, that association is playing a key role in the buckwheat industry of the area.

• 1957年に経営難から閉鎖された後は、大阪では地域の有志が寺や公民館、蕎麦屋などを会場に「地域寄席」という形で寄席文化を継承してきた（「田辺寄席」「岩田寄席」など）。
• After 1957, when the theater closed due to financial difficulties, the yose culture in Osaka was kept by local supporters in the style of 'local yose' by using temples, civic halls and soba-noodle shops as rakugo theaters (for example, 'Tanabe yose' and 'Iwata yose').

• 水を加えて加熱することで、蕎麦粉のでんぷんを糊化（アルファ化）させることにより、消化吸収がよく蕎麦の栄養を効率よくとることができるため、健康食としても見直されている。
• The sobagaki is recognized as a healthy food because nutrition in buckwheat can be taken efficiently due to good digestion and absorption which are attributed to starch gelatinization occurring when buckwheat-flour is mixed with water and heated.

• 蕎麦屋の起源は不明だが、江戸時代後期に書かれた2種の書物『三省録』・『近世風俗志』にて、1664年（寛文4年）に「慳貪（けんどん）蕎麦切」の店が現れたとの記述がある。
• While the origin of the soba restaurant is unknown, there was a description of a 'Kendon Sobagiri' (which means buckwheat noodles sold per serving dish) restaurant that opened in 1664 found in two different documents including 'Sanseiroku' and 'Kinsei Fuzokushi' written during the late Edo period.

• 江戸でうどんよりも蕎麦が主流となった背景には、白米を多食する人に見られ「江戸わずらい」と呼ばれた脚気を、ビタミンB1を多く含む蕎麦を食べることで防止できたことにもよる。
• One of the factors for soba prevailing over udon in Edo was that the vitamin B1 rich buckwheat was effective in preventing beriberi referred to as the 'Edo disease' common among people often eating polished rice.

• 元々は、つなぎは玉子でそれにそば粉100%で作る蕎麦だったが、麺が切れやすく食感の好みも分かれるため、近年この地域にある蕎麦店では各店毎に独自性出した蕎麦を作っている。
• Toga soba was originally made from 100% buckwheat flour and eggs as the binding agent but, since it broke easily and its texture was not to everyone's liking, each soba restaurant in the area has been making noodles based on their own individual recipes in recent years.

• （記録としては蕎麦がきの様なものが麺状に切られたのが「1574年（天正2年）初めの建物修復工事完成に際しての寄進物一覧の中に「振舞ソハキリ 金永」というくだりが確認できる）
• (However, there is a description of 'Mr. KANENAGA donating Sobakiri' on the list of donations for cerebrating the completion of restoration work of a building in early 1574, which suggests that Sobagaki was cut in thin noodle-shape at that time.)

• 古く屋台の蕎麦も江戸時代頃まではリヤカーもなく、天秤棒の両端が箱になったものに照明としての行灯が組み込まれ、食器などや食材を収めるスペースが組み込まれたものが巡回していた。
• No street stalls of soba (noodles made from buckwheat) used a trailer towed by bicycle till the Edo period, and street venders made a round carrying a pole with boxes at both ends equipped with andon (a paper-covered lamp stand) as lighting and a space for dishes and foodstuffs..

• 司馬遼太郎が、日吉大社の近所の「鶴喜蕎麦」を目指して来たが、間違えて屋号が「日吉そば」（同名の立ち食い蕎麦チェーン店とは無関係）の蕎麦屋に入ってしまう行が街道をゆくにある。
• In his work 'Kaido-o-yuku,' there is a passage describing that Ryotaro SHIBA came to visit 'Tsuruki Soba' near Hiyoshi-taisha Shrine but, by mistake, he went to another soba restaurant by the name of 'Hiyoshi Soba,' (unrelated to the soba-chain restaurant of the identical name) instead.

• そういうことから、蕎麦湯に残った蕎麦の風味や、ゆで湯の水の味（蕎麦屋では良水をゆで湯使用することが多い）など、蕎麦湯そのものを味わう楽しみにも焦点があてられるようになった。
• Consequently, the pleasure of tasting sobayu itself including the lingering flavor of soba in sobayu and the taste of cooking water (as good water is often used to boil soba at soba restaurants) became the focal point of drinking sobayu.

• ロサンゼルスでは、後にリトル東京と呼ばれる地域に日本食レストラン「見晴亭」が1893年開店し、1903年に蕎麦屋、1905年には天ぷら屋、そして1906年には寿司屋が開店する。
• In Los Angeles, 'Miharashi-tei,' Japanese restaurant, opened in 1893 in an area which came to be called little Tokyo later, a soba restaurant opened in 1903, a restaurant of tenpura (Japanese deep-fried dish) opened in 1905, and a sushi restaurant opened in 1906.

• ドロッと白濁した濃い蕎麦湯を好む客も多く、サラッと薄い蕎麦湯に文句を言う客もいるため、わざわざゆで湯を煮詰めたり、そば粉や小麦粉を溶かし込んでわざわざ濃い蕎麦湯を作る店もある。
• Since many customers prefer thick cloudy sobayu who complain if sobayu is light and thin, some restaurants actually boil the cooking liquid down or mix buckwheat flour or wheat flour in to make thick sobayu.

• たとえば、コッペパンなどに挟んだサンドイッチはコロッケパン、蕎麦やうどんにコロッケをのせたものはコロッケ蕎麦・コロッケうどん、カレーライスにのせたものはコロッケカレーと呼ばれる。
• For example, korokke in sandwiches are called korokke pan (bread), soba and udon noodles with korokke on top are called korokke soba noodles and korokke udon noodles, and curry and rice with korokke on top is called korokke curry.

• 1686年に江戸幕府より出された禁令の対象に「うどんや蕎麦切りなどの火を持ち歩く商売」という意味の記載があり、この頃にはすでに持ち歩き屋台形式の蕎麦屋が存在したことが推測できる。
• An interdict issued by the Edo bakufu in 1686 covered an item which amounted to 'a business requiring fire to be carried around to operate such as udon or sobakiri' suggesting that portable soba stalls were already in existence in those days.

• しかし、江戸時代中期以降、小麦粉をつなぎとして使用し始めたことにより、二八蕎麦が一般大衆化したため、高級店が品質の良さを強調するキャッチコピーとして「生蕎麦」を使うようになった。
• Subsequent to the middle of the Edo period, however, since nihachi soba became common, with wheat flour being introduced as a binding agent, upscale soba restaurants started to imitate using the term 'kisoba' to emphasize the good quality of their noodles.

• 1988年（昭和63年）頃、昔からあった在来種を栽培していた農家と、水田の裏作として栽培していた個々の農家が集まり協議会活動を開始、本格的な蕎麦栽培が広がり始めたが収穫量は少ない。
• Around 1988, farmers who had been growing the local variety of buckwheat and those who had been growing buckwheat in paddy fields during the off-season got together to begin consultation activities and a full-scale buckwheat farming consequently started to spread but the crop yields have been small.

• 「取締上（とりしまりじょう）不都合だから、蕎麦屋（そばや）や団子屋（だんごや）へさえはいってはいかんと、云うくらい謹直（きんちょく）な人が、なぜ芸者といっしょに宿屋へとまり込んだ」
• 'Why the one who is so strict as to forbid others from going even to noodle house or dango shop as unbecoming to instructors, stayed over night at a hotel with a geisha!'

• 白飯にのせ、タレをかけた「天丼」、蕎麦・うどんにのせた「天麩羅蕎麦」・「天麩羅饂飩」も一般的な料理であり、多くの蕎麦屋では丼類、麺類それぞれの最高級メニューとして花形を飾っている。
• Tendon (tempura placed on top of steamed rice in a bowl with sauce sprinkled over it),' 'Tempura-soba (buckwheat noodles topped with tempura prawns)' and 'Tempura-udon (wheat noodle topped with tempura prawns)' are common dishes, and these three kinds of dishes are the most expensive and star dishes in donburi and noodle menus in many soba restaurants.

• その他のメニューは、天ぷら、チキンやサーモンのテリヤキ、鉄板焼き、焼き鳥、うどん、蕎麦、シャブシャブ、焼肉、ラーメン、カレーライス、和洋折衷の料理（フュージョンと称する）などである。
• Tempura (Japanese deep-fried dish), teriyaki of chicken or salmon, teppanyaki, yakitori (grilled chicken), udon (Japanese wheat noodle), soba (buckwheat noodle), shabushabu (a hot-pot dish of thinly sliced meat), yakiniku (grilled meat), ramen, curry and rice, and semi-Western cooking (called 'fusion') are also listed on the menu.

• この地域はソバ栽培に適した条件が整っていたことや国営総合農地開発事業にて拡大化した農地の活用方法として1992年（平成4年）からソバ栽培に取り組み、それに伴って蕎麦屋も開店している。
• As this area has the proper conditions for growing buckwheat and to utilize the increased farm land as part of the national comprehensive agricultural land development project, buckwheat cultivation began in 1992 and, as a consequence, soba restaurants started to open.

• なお、一般的な蕎麦ではないが、長野県松本市奈川地方にしゃぶしゃぶのような「長野県」（後述、各地の名物そば長野県を参照）という温かい鍋に蕎麦をつけてから食す変わった食べ方の蕎麦もある。
• It is not a common soba dish but, in the Nagawa area of Matsumoto City, Nagano Prefecture, there is an unusual way of eating soba known as 'Nagano-ken' (Nagano Prefecture) (see Nagano Prefecture under Regional specialty soba around the country discussed later), a shabu-shabu like hot pot in which soba is dipped to eat.

• 同寺での1574年（天正2年）初めの建物修復工事完成に際しての寄進物一覧の中に「振舞ソハキリ 金永」というくだりが確認でき、少なくともこの時点で蕎麦切りが存在していたことが判明している。
• An entry reading 'Sobakiri, donated by 金永' in the list of oblations for the occasion to mark the completion of building renovation in early 1574 has been confirmed which, at any rate, ascertained that sobakiri existed at this point of time.

• （関西以西でかき揚げを載せたものは「かき揚げそば」と明確に品名を分けることが多く、また市中の蕎麦屋と同様の大きな海老の天ぷらを載せる場合は「上天ぷらそば」「えび天そば」等の名称がある。）
• (In areas west of the Kansai district, soba with kakiage topping is frequently referred to as 'Kakiage soba' for the clarity and, if tenpura is made from large prawns as with the regular soba restaurants in the city, it is referred to as 'Jo tenpura soba' (superior tenpura soba), 'Ebi-ten soba' (prawn tenpura soba) and the like.)

• その後、保科正之が陸奥国会津藩23万cと大身の大名に引き立てられたことがきっかけで、この「からつゆ」蕎麦の食べ方も会津地方に伝わり、発祥地の名を取って「高遠そば」と呼ばれるようになった。
• Later on, when Masayuki HOSHINA was promoted to a high-ranking daimyo figure (Japanese feudal lord) of the Aizu Domain in Mutsu Province with 230,000 goku (of rice, with one koku being 180.39 liters), 'karatsuyu' soba was introduced to the Aizu region and became known as 'Takato soba' after its birthplace.

• おれは脳がわるいから、狸の云うことなんか、よく分らないが、蕎麦屋や団子屋へ行って、中学の教師が勤まらなくっちゃ、おれみたような食い心棒（しんぼう）にゃ到底（とうてい）出来っ子ないと思った。
• My 'think box' is not of superior quality, so things said by Badger were not clear to me, but I thought if a fellow can't hold the job of teacher in a middle school because he patronizes a noodle-house or dango shop, the fellow with bear-like appetite like me will never be able to hold it.

• 「うまい本物の蕎麦を作って食べよう」という発想から生まれ、併せて郷土料理を食べたり大崎地区の伝統芸能を鑑賞できる等地域活性化の催しとなっている「大崎そばの会」が1978年（昭和53年）に誕生した。
• Osaki Soba Festival was created based on the idea to make and eat real good tasting soba in 1978, is an event fostering regional vitalization where people can sample local specialty food items and enjoy the traditional performing arts of the Osaki area.

• 蕎麦がき（そばがき、蕎麦搔き）とは、蕎麦粉を使った料理で、麺（蕎麦切り）としてではなく、蕎麦粉に熱湯を加えるか、水を加えて加熱し、箸などですぐかき混ぜることで粘りを出して塊状とする点に特徴がある。
• Sobagaki is a dish made from buckwheat-flour, and one characteristic of the sobagaki is that a ball of dough, not a noodle, is made by mixing buckwheat-flour with boiled water or heating a mixture of buckwheat-flour and water and then quickly stirring the mixture into gruel with tools such as chopsticks.

• 区別が必要な場合、蕎麦入りのものを「黒そば」あるいは「和そば」、小麦粉の中華麺を「黄そば」と呼ぶ場合があるが、「黄そば（きぃそば）」と「生蕎麦（きそば）」は呼び方が似ているため紛らわしい場合もある。
• When it is necessary to make distinction, noodles with buckwheat flour content are sometimes referred to as 'kuro soba' (black soba) or 'wa soba' (Japanese soba) and those with wheat flour content 'kii soba' (yellow soba) but, because 'kii soba' sounds similar to 'ki soba,' there may be some confusion.

• おれは下宿で芋責（いもぜめ）豆腐責になってる上、蕎麦（そば）屋行き、団子（だんご）屋行きを禁じられてる際だから、そいつは結構だと、すぐ婆さんから鍋（なべ）と砂糖をかり込んで、煮方（にかた）に取りかかった。
• I had been denied the pleasure of patronizing the noodle house or dango shop, on top of getting sick of the sweet potatoes and tofu, and I welcomed the suggestion with 'That's fine,' and began cooking it with a frying pan and some sugar borrowed from the old lady.

• その他のバリエーションとして塩、蕎麦つゆ、麺つゆ、味噌、マヨネーズ、うま味調味料、ウスターソース、オイスターソース、胡麻油、XO醤、豆板醤、山葵、カレー、七味唐辛子、ラー油、すき焼きのタレなどが挙げられる。
• Other variations may include salt, sobatsuyu (Soba soup broth), mentsuyu, miso, mayonnaise, chemical seasoning, Worcester sauce, oyster sauce, sesame oil, XO sauce, tobanchan, wasabi, curry sauce, shichimi togarashi (a mixture of red cayenne pepper and other aromatic spices), chili oil, and sukiyaki sauce.

• 会津松平家の初代藩主保科正之は大変なそば好きだったと伝えられており、また二十数年信濃国高遠藩との密接な関わりがあり、この地域では味噌味（みそ+大根おろし+ネギ）のそばつゆ「からつゆ」にて蕎麦が食されていた。
• Since Masayuki HOSHINA, the founding lord of the Aizu-Matsudaira family, was reportedly a big soba lover and since the Aizu clan had a very close relationship with the Takato clan of Shinano Province for more than twenty years, soba was eaten with the miso-seasoned 'karatsuyu' (salty sauce) (made from miso, grated daikon radish and green onions) in this area.

• 他に蕎麦切り発祥地として中山道本山宿（現在の長野県塩尻市宗賀本山地区）という説、甲斐国の天目山栖雲寺（現在の山梨県甲州市大和町）説（天野信景著『塩尻』）もあるが、定勝寺文書の傍証を鑑みるに、確実な発祥地とは言い難い。
• There are other opinions that the birthplace of sobakiri was elsewhere such as Motoyama-juku Station on Nakasendo Road (the present Motoyama area Soga, Shiojiri City, Nagano Prefecture) and Seiun-ji Temple in Tenmokuzan Mountain (the present Yamato-cho, Koshu City, Yamanashi Prefecture) ('Shiojiri' written by Sadakage AMANO) but, in view of the document at Josho-ji Temple as a collateral evidence, it is hard to say that sobakiri originated in either location for sure.

• 本山宿は「そば切り発祥の地」といわれ、その所以は宝永3年（1706年）に出版された「本朝文選（風俗文選）」に『蕎麦切りといっぱ（いうのは）、もと信濃の国本山宿より出て、あまねく国々にもてはやされける』と書かれたことによる。
• Motoyama-juku Station is referred to as the birthplace of sobakiri because of the passage in 'Honcho monzen (Fuzoku monzen)' published in 1706 which read, 'Originating from Motoyama-juku Station in Shinano Province, sobakiri has become very popular nationwide.'

• 更に鎌倉時代に書かれた『古今著聞集』には、平安時代中期の僧・歌人である道命（藤原道長の甥）が、山の住人より蕎麦料理を振舞われて食膳にも据えかねる蕎麦料理が出されたことに対する素直な驚きを示す和歌を詠んだという逸話を記している。
• Additionally, there is an episode in 'Kokon Chomon ju' (A Collection of Tales Heard, Past and Present) written in the Kamakura period, that Domyo (the nephew of FUJIWARA no Michinaga), who was a priest as well as a poet in the mid Heian period, composed waka poetry expressing his honest amazement at being served the humble buckwheat dish which seemed inappropriate to be on the table in front of a mountain man.

• 前述の『三省録』でも「下賎のものは買ひて食ひしが、小身にても御旗本の面々調へて（＝買って）食ふことなし、近年いつとなく、調へて食う様には成りたり」と記して、かつては生活が苦しい小身旗本でも蕎麦を食べるような事はなかったと記している。
• In the aforementioned 'Sanseiroku,' it also said that 'eating soba is custom of a lower class and while being hard up, I am still Hatamoto (a direct retainer of the shogun) and did not eat soba before but, in recent years, I finally started to eat it,' explaining that even poor Hatamoto did not stoop low enough to eat soba way back then.

• 武家の有職故実の大家だった伊勢貞丈の『貞丈雑記』には蕎麦切りを食することは「古くありし物なれ共、表向などへ出さざる物故、喰様の方式なども記さざるなるべし」と記して、武家や公家などの間では人前で蕎麦を食するものではなかったと解説されている。
• In 'Teijo Zakki' (Teijo's Notes) written by Teijo ISE, who was the expert on Yusoku-kojitsu (knowledge of court rules, ceremony, decorum and records of the past) of the Samurai class, it was documented that 'although it had been around since ancient times, since it was not to be brought out in public, the manner in which soba was eaten need not be mentioned' explaining that soba was something that the Samurai and Noble Class people ate in private.

• 蕎麦食いの講釈をとうとうと垂れ、薬味のワサビの辛さに涙しつつやせ我慢で耐えて蕎麦を呑み込む迷亭のいささか俗物的な面も否めない粋へのこだわりぶりに比べ、胃弱症の苦沙弥先生が「うどん好き」であることで、うどんの印象は相対的に冴えないものとなる。
• Meitei eloquently lectured on the art of soba eating and swallowed soba with a condiment of hot wasabi, tears his eyes, adhering to his idea of stylishness which seemed a bit like snobbish affectation, but compared with Meitei's being a passionate stickler about soba, the impression of udon, with the dyspeptic Kushami Sensei being the 'udon lover,' seems relatively unexciting.

• 季節物の販売も多く、蓮の葉商いの傾向も強いが市や祭事の門前町などの街商は場所代や既得権が必要であったが、棒手振は歩き売りという形を取っていたのが街商などとの差異であり、また季節物ではない代表的なものとして、夜鳴き蕎麦屋や鮨屋などがあげられる。
• Botefuri sold a lot of seasonal goods, so-called Hasunohaakinai (trade of lotus leaves, which means a dealing with seasonal goods), by slowly cruising the neighborhood, which differed from stallholders who did their businesses in bazaar, festivals, or in temple towns by paying for their places and for the right to carry on their businesses; and also, some of monouri like Yonaki-soba vendors (merchants vending soba at night) and Sushi vendors sold items nothing to do with the season.

• 当時「曾波牟岐（蕎麦/そばむぎ）」（『本草和名』・『和名類聚抄』）あるいは「久呂無木（くろむぎ）」（『和名類聚抄』）と呼ばれていたソバが積極的に栽培されたとする記録は見られない（なお、『和名類聚抄』では、蕎麦（そばむぎ）をムギの1種として紹介している）。
• There are no records indicating that cultivation of buckwheat which was referred to as 'sobamugi' (buckwheat) ('Honzowamyo' (dictionary of medical plants) and 'Wamyoruiju-sho' - Kango-Japanese Dictionary in mid Heian period) or Kuromugi (buckwheat) ('Wamyoruiju-sho') was active in those days (and, additionally, buckwheat was defined as a type of wheat in 'Wamyoruiju-sho').

• 主なメニューは、各種の蕎麦や酒のほかに、種物（たねもの）の種だけを酒の肴として供する抜き（ヌキ、天ぷら、鶏肉、鴨、卵、など、天ぬきの項も参照）や蒲鉾＝「板わさ」、わさび芋、海苔、厚焼き玉子、はじかみショウガと味噌、また場合によっては親子丼などの丼ものなど。
• In addition to the various soba dishes and sake, the main items on menu include nuki, the toppings of noodles that are served as tapas (such as tenpura, chicken meat, duck meat and eggs that have been discussed under 'Ten nuki'), kamaboko (steamed fish paste) or itawasa (kamaboko and wasabi), wasabi imo (grated yam and wasabi), nori, Japanese omelet, fresh ginger and miso (fermented soybeans) paste and donburi dishes such as Oyakodon (chicken and eggs cooked in sauce served over rice).

• ここで出される店屋物がカツ丼である根拠としては、店屋物の発注先として歴史的に最もポピュラーな店舗は蕎麦屋であり、蕎麦屋に注文可能なもので取り調べのスケジュールを阻害せず、時間が経っても伸びずに、さめても魅惑的なメニューがカツ丼であったからとする見解がある。
• It seems that the ordered food was katsudon because historically speaking, one of the most popular restaurants by which the police have food delivered is the soba restaurant, and what the restaurant can serve, what neither intervenes in the interrogation schedule nor becomes soggy over time, but remains tasty even when cold is presumably katsudon.

• 蕎麦ほど徹底した美学はないものの、「鰻屋でせかすのは野暮」（注文があってから一つひとつ裂いて焼くために時間がかかる）、「蒲焼が出てくるまでは新香で酒を飲む」（白焼きなどを取って間をつなぐのは邪道。したがって鰻屋は新香に気をつかうものとされた）など、江戸っ子にとっては一家言ある食べものである。
• Although there is no thorough art like in soba (buckwheat noodles), it is a food on which an Edo native has a distinct opinion about, such as 'it is unsophisticated to rush in an eel restaurant' (it takes time because the eels are slit open individually and grilled to order) and 'drinking sake (rice wine) with shinko (pickled radishes) until the kabayaki is brought out' (it is wrong to order things like shiroyaki - eel broiled without the sauce in order to bide time, therefore, it was considered that eel restaurants paid special attention to shinko pickles).

• 近年では自転車やリヤカーをもとに形だけではなく設備も充実させ、煮炊きが出来る（ただし江戸時代から屋台では煮炊きの設備を備えていた）物売りも増え、昭和初期から昭和40年代まで品を替え（鮨や蕎麦は廃れおでん売りや菓子パン売りなどが盛んになった）世間で一般的に見られたが、江戸時代から変わらず続いた豆腐売りや納豆売りや金魚売りなども含め、今ではほとんど見る事はなくなった。
• In recent years, more and more monouri not only advanced in appearance but also got equipped with enhanced cooking facilities on their bicycles or trailers towed by bicycles (though, monouri were already equipped with cooking facilities during the Edo period,) and from around 1926 to 1974, monouri were widely seen here and there in Japan by changing their items (Japanese style hotchpotch and sweets bread replaced sushi and soba); at present, however, monouri including those who sell tofu (bean curd), natto (fermented soybeans), and goldfish, the items which were already sold in the Edo period, are fading out.