Wanko soba

Description

Wanko soba is a fast-paced noodle meal from Iwate Prefecture, of tiny, single-bite portions of boiled buckwheat noodles served in rapid succession. A server stands beside the table with a large tray filled with small wooden bowls, watching the main eating bowl closely. As soon as the bowl is emptied, another small portion of noodles is dropped in, often with loud, rhythmic phrases meant to maintain the pace. The cycle continues until the bowl is quickly covered with a flat wooden lid before the next serving can be added. The number of portions eaten is tracked by stacking the empty bowls on the table, with many sittings reaching 60 to 100 bowls. To keep the flavor from becoming repetitive, various savory yakumi are kept within easy reach. Grated daikon radish, chopped scallions, raw quail eggs, nameko mushrooms, flaked tuna, and ground walnuts can be added to the bowl to change the taste between servings. The noodles are made from finely milled buckwheat flour mixed with a small amount of wheat flour and water, then kneaded into a firm dough. The dough is rolled flat, cut into thin, even strands, briefly boiled, and quickly chilled to preserve a firm, chewy texture. A soy-based broth seasoned with dried bonito flakes and mirin lightly coats the noodles in each small serving. This serving style developed in Iwate as a practical way to feed large gatherings while keeping the noodles fresh, since small portions could be distributed quickly before they softened. The name comes from the regional word wanko, meaning a small wooden bowl.