Soba are udon's nuttier cousin - these are made from buckwheat, giving them a nuttier taste. Soba are often cut by hand, providing a thin straighter edge and a firmer texture than their wheat-y counterparts. Enjoy these in a dashi rich broth, pulled through a cool tskumen, fried as yaki-soba, eaten as carbs in a salad - the possibilities are certainly soba-ing.