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Nishin Soba — traditional dish from Kyoto, Japan
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥600kcal
💪25gProtein
🌾90gCarbs
🥑8gFat
🌿6gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🐟 Fish 🌾 Gluten

Nishin Soba

How to order / say it
Say it にしんそば — [Nee-shin Soh-bah]
Order I'd like the Nishin Soba, please.
Locally にしんそばをお願いします。
Say locally

Buckwheat noodles served in dashi broth topped with sweetened herring.

Why try it?

This dish connects the agricultural and culinary heritage of Kyoto, showing the influence of accessible local ingredients like herring and buckwheat, reflective of Kyoto's innovative spirit in adapting limited resources.

How it tastes

Nishin Soba combines the earthy taste of buckwheat noodles with the savory and subtly sweet flavor of marinated herring. The warm dashi broth adds a comforting umami depth, ideal for cooler months.

Origin & History — first documented: 1780

Introduced to Kyoto in the Edo period (1603-1868), this dish became an economical way to enjoy fish inland. Over time, it evolved to become a winter delicacy, symbolizing the resourcefulness of Kyoto cuisine.

Recipe

Ingredients

  • 🌾 200 g soba noodles
  • 🐟 150 g herring
  • 🥣 30 ml soy sauce
  • 🍷 30 ml mirin
  • 🥣 500 ml dashi broth
  • 🍯 20 g sugar
  • 🧄 30 g sliced scallions

Method

  1. 1 Marinate herring in soy sauce, mirin, and sugar overnight.
  2. 2 Cook soba noodles separately, then rinse.
  3. 3 Prepare dashi broth and heat to a simmer.
  4. 4 Add marinated herring to the broth and cook until tender.
  5. 5 Serve noodles topped with herring and hot broth, garnish with scallions.
All Asia recipes — Japan — Kyoto — Nishin Soba
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