Soba (buckwheat) noodles are a classic Japanese dish that is enjoyed throughout the year. However, there’s also a special kind of soba eaten only on New Year’s Eve in Japan called “toshikoshi soba.” This article will explain more about this custom, including how it came to be, at what specific moment toshikoshi soba is consumed, and more.
Bringing Good Luck with Soba for the Upcoming Year
There are several reasons for eating soba noodles on New Year’s Eve.
The long, thin shape of the noodles symbolizes a wish for longevity, while the inherent resilience of buckwheat against inclement weather represents good health. And since soba is easier to cut compared to other noodles, it serves as a symbol for severing the difficulties and misfortunes of the past year.
Furthermore, in the past, some metalworkers would use kneaded balls of buckwheat flour to collect scattered gold dust. Eventually, this led to the belief that soba could bring about fortune. In Fukuoka Prefecture, people served buckwheat “mochi” cakes—said to be the precursor to toshikoshi soba—at temples even experienced an improvement in their luck, further contributing to this belief.
In essence, each bowl of soba noodles is laden with blessings, making it a "charm" filled with hopes for a happier new year.
When Is the Best Moment to Eat Toshikoshi Soba?
While there's no strict rule, it's generally advised to finish eating toshikoshi soba by the end of December 31st, as this custom is based on the notion of leaving behind any misfortunes or challenges from the current year and not carrying them into the next. Many people choose to enjoy it during the countdown to the New Year, often while listening to the Joya no Kane (New Year's Eve bells). Soba's low calorie content and easy digestibility make it a guilt-free meal, even when eaten late at night!
Some opt to have toshikoshi soba as a lunchtime treat at a restaurant while out shopping for New Year's, while others savor it leisurely at home for dinner while watching TV. It's worth noting that leaving any soba uneaten is discouraged, as it is believed that doing so may bring financial difficulties in the new year.
Toshikoshi Soba Across Japan
Soba is typically served in either a warm broth or a richly seasoned cold soup. When eating it as toshikoshi soba, feel free to choose the style that best suits your taste.
In Hokkaido and Kyoto, people savor "Nishin soba," topped with sweetened herring. Iwate is renowned for its specialty, "Wanko soba," where the noodles are served all-you-can-eat style in small bowls, while Niigata offers "Hegi soba," a type of soba noodle with seaweed incorporated into the noodles, elegantly arranged in a wooden vessel. In Fukui, "Echizen soba" is served with a generous topping of grated daikon radish, and Shimane offers "Kamaage soba," where the soba noodles are boiled and served in its cooking broth.
In Kagawa, many locals go for the regional favorite, "Sanuki udon," instead of soba. Meanwhile, in Okinawa, the unique "Okinawa soba" with regular wheat flour noodles is the preferred choice for welcoming the New Year.
Recommended Restaurants for Toshikoshi Soba
Shizuya (Ueno)
Soba, being an uncomplicated dish, places great emphasis on the quality of its ingredients. At Shizuya, they carefully select whole buckwheat from across the nation and grind it with stone mills to craft their own soba flour. The preparation is limited to the quantity needed for the day, guaranteeing that you can enjoy freshly made soba whenever you visit. This process results in visually appealing, soft, and aromatic soba noodles.
At a soba restaurant, it's considered sophisticated to enjoy "sobamae," a variety of appetizers, while savoring Japanese sake and waiting for the main soba dish. Recommended choices for sobamae include [Sobagaki], boiled dumplings made with soba flour, and the omelet roll flavored with broth [Dashimaki] (800 JPY). While soba naturally pairs well with Japanese sake, you can try it with shochu mixed with sobayu (soba cooking broth). Alternatively, pair it with wine; [Shizuya] also offers organic wines. As a satisfying finale, try their signature dish, the [Japanese Tiger Prawn Tempura/Kakesoba] (2,200 JPY).
Shizuya
Closed: Saturday, Sunday, National Holidays
Average price: [Dinner] 3,500 JPY / [Lunch] 1,500 JPY
Access: 6-minute walk from Main Exit/Asakusa Entrance of Ueno Station, 6-minute walk from Exit 3 of Naka-okachimachi Station on Hibiya Line
Address: 2-4-3, Higashi-Ueno, Daito-ku, Tokyo Map
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Sotoroku (Shimbashi)
Sotoroku is a Japanese dining establishment that brings forth the allure of Kyushu’s ingredients, including Saga seaweed, Japanese bigfin reef squid, Saga and Miyazaki beef, various local vegetables like onions and lotus root, and regional citrus fruits.
After savoring Kyushu's distinctive delights such as the [Assorted Raw Horse Meat] (3,200 JPY) and [Silver-stripe Round Herring] (1,300 JPY) sashimi appetizers paired with carefully selected Japanese sake from around the country, the perfect conclusion to your meal ought to be the [Cold Soba Noodles] (1,360 JPY). The homemade soba noodles boast a refreshing flavor and smooth texture, making them a delight you could savor even when you're already full.
If you want to enjoy soba as a main course, visit at noon, as their lunch menu offerings are particularly great value for money and are sure to make you full. Some great set meal selections include the [Cold Soba Noodles & Tempura] (1,870 JPY) that comes with cold soba noodles and a small tempura rice bowl, and the [Kakesoba & Sashimi] (1,980 JPY), where you can enjoy warm soba noodles with a small seafood rice bowl.
Sotoroku
Closed: None
Average price: [Dinner] 6,000 JPY / [Lunch] 1,400 JPY
Access: 4-minute walk from A5 exit of Uchisaiwaicho station
Address: 18F, THE BLOSSOM HIBIYA, 1-1-13 Shimbashi, Minato-ku, Tokyo Map
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