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A Cultural History of Noodle Slurping

  • The author, a soba enthusiast, demonstrates the proper way to eat Japanese buckwheat noodles.

    The author, a soba enthusiast, demonstrates the proper way to eat Japanese buckwheat noodles.

  • Chef-owner Horii Yoshinori of the famed Sarashina Horii soba shop, established in 1789.

    Chef-owner Horii Yoshinori of the famed Sarashina Horii soba shop, established in 1789.

  • The main attraction at Sarashina Horii is the shop’s famous Sarashina soba (¥930). The thin, pale noodles, made from highly polished buckwheat, are fine-grained and fragrant—and ideally suited for slurping.

    The main attraction at Sarashina Horii is the shop’s famous Sarashina soba (¥930). The thin, pale noodles, made from highly polished buckwheat, are fine-grained and fragrant—and ideally suited for slurping.

  • After slicing a batch of noodles, the soba maker carefully gathers them into a neat bundle.

    After slicing a batch of noodles, the soba maker carefully gathers them into a neat bundle.

  • Sarashina Horii’s English-language pamphlet illustrates the finer points of soba eating.

    Sarashina Horii’s English-language pamphlet illustrates the finer points of soba eating.

  • Sarshina Horii displays its offerings in a food sample case and also provides an English menu.

    Sarshina Horii displays its offerings in a food sample case and also provides an English menu.

  • A Cultural History of Noodle Slurping

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