Soba is a type of thin Japanese noodle made from buckwheat flour.  It is actually common in Japan to refer to any thin noodle as soba in contrast to udon (thick wheat noodles). It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn.

Soba noodles are a popular, inexpensive fast food at train stations throughout Japan, but are also served by exclusive and expensive specialty restaurants.  It can be served either chilled with a dipping sauce, or in hot broth as a noodle soup.  This spicy soba noodle dish is wonderful when served hot.