Soba is typically eaten with chopsticks, and in Japan, it is traditionally considered polite to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth acts to cool them down. However, quiet consumption of noodles is no longer uncommon.
100 grams of soba yields 344 kcal of energy. In terms of essential amino acids, soba scores higher than pasta or bread. Soba includes a lot of lysine, and therefore a good balance of amino acids.
Soba contains a type of polysaccharide that is easily digested and assimilated. Soba noodles also contain rutin, an antioxidation ingredient, one of the flavonoids, and choline. Rutin helps to prevent high blood pressure so it reduces risk of heart disease. Soba has other antioxidation ingredients beside rutin, notably quercetin, proto catechu aldehyde. Choline is needed to make acetylcholine, which is used in the brain and affects memory and intelligence. Soba also contains many water-soluble vitamins like thiamine (about twice that of polished rice) and riboflavin.
Soba is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat. It takes three months for buckwheat to be ready for harvest, so people can harvest it four times in a year; it is harvested mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido. In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan and are served by exclusive and expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.