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Japanese Recipe – Zarusoba


Japanese Soba

Japanese Recipe – Zarusoba (Cold Japanese Noodle)

     I was shocked when I first see Japanese salary man stand and “slurping” Soba (Japanese noodle made from buckwheat flour) within 10 minutes, and then continue to rush into a train in Tokyo. In Japan, we called it  “Tachigui” (立ち食い), literally translates as “stand-and-eat” and more loosely as fast food. You can find stalls for tachigui include soba (Japanese noodle bowl) or gyudon (beef bowl) located at the train station. They are concentrating their service on speed rather than quality or taste. So, it is quite difficult to find a really good taste Tachigui-Soba. So, I would recommend to go to Japanese restaurant rather than Tachigui-soba stall if you not in hurry.

     This post here is to introduce my favorites Japanese Soba Recipe – Zarusoba, cold chilled Japanese soba served on a sieve-like bamboo tray called Zaru. Zarusoba is often served during summer in Japan. It garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on side. With the combination of wasabi, scallions, and grated ginger mixing into the tsuyu, you will experience its’ cool and delicious Japanese recipe during hot summer.


  100g dried soba (Japanese buckwheat noodles)
  100ml noodle dipping soup (mentsuyu)
  nori seaweed cut into strip
  green onion finely chopped
  wasabi paste


  1. Boil water and add dried soba noodles in the boiling water with following the package instructions.
  2. Drain soba noodles and wash with cold water
  3. Put soba noodles onto the Zaru (bamboo-tray)
  4. Pour noodle dipping soup in a cup
  5. Serve finely chopped green onion and wasabi paste on a small plate

  More Japanese Recipes

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