Sudachi Soba: A Culinary Exploration of Japanese Cuisine

I first heard about Sudachi Soba on the last day of my last Japan trip. Before that, my knowledge of soba was even more limited, and my soba preference was relatively straightforward—Zaru Soba (cold soba). I would only order Zaru Soba, making it my go-to choice during the summer, especially during summer months in Japan.

That was the original plan for our last lunch in Osaka—to have soba, specifically Zaru Soba, to combat the 40-degree weather. However, our plans changed when we encountered a soba joint featuring a bowl of Sudachi Soba replica in front of their stall. The fake bowl looked beautiful, decorated with precisely placed slices of lemon all over the soba noodles.

And it was served cold, as indicated on the menu.

That’s all I needed to quickly request a change in my order from Zaru Soba to Sudachi Soba, which equally looked appetizing.

I also ordered Onigiri because there wouldn’t be any occasion I’m willing to skip Yaki Onigiri when I see it on the menu.

Soon after our soba arrived, Fafa’s duck soba was laden with toppings, while mine was garnished with lemon slices and ice cold to the touch. It came chilled.

Chilled Sudachi Soba

My Sudachi Soba was oh-so-good—light, refreshing, and flavorful at the same time. I was initially worried about the lemon flavour dominating the soup (I’m a hot lemon-on-the-side eater). Still, the hint of Sudachi lime from the Sudachi was mild, only enhancing the flavour of the basic soba. After adding a dash of wasabi and a bite of tempura, it turned into a symphony on a summer day. It was also another delightful expansion into Japanese food culture.

We were both so full from the meal that we returned to the hotel for a nap, which is one of my favourite things to do while on holiday.

This experience opened up my soba adventure, and I am eager to try other different ones, with Oroshi Soba on top of the list.

Shinobu-an address: 1-8-3, Shinsaibashisuji, Chuo-ku, Osaka-shi, Osaka, Japan.

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