*Zaru soba* is a Japanese dish of chilled *soba* noodles. The dish is typically served with freshly grated wasabi, thinly sliced scallions, *tsuyu* (*mentsuyu*), and a dipping sauce made from soy sauce, [dashi](https://www.masterclass.com/articles/dashi-explained) (made with both kelp and *katsuobushi*, or dried [bonito flakes](https://www.masterclass.com/articles/bonito-flakes-explained)), mirin, and sake. Additional garnishes sometimes include grated daikon radish or grated ginger. A side of [tempura](https://www.masterclass.com/articles/vegetable-tempura-recipe) often accompanies *zaru soba*.\n\nThe name *zaru* refers to the bamboo tray on which the drained noodles are typically served—a tradition carried on from the Edo period when the noodles were served over a bamboo strainer. You can find dried *soba* noodles in most grocery stores, but if you’re looking for more variety, search online or at an Asian specialty store.\n[*Soba* noodles](https://www.masterclass.com/articles/how-to-make-soba-noodles) are long, thin noodle strands made from buckwheat flour and water that are light to dark brown with a nutty taste. In Japanese, *soba* translates to [buckwheat](https://www.masterclass.com/articles/how-to-cook-buckwheat). *Soba* noodles are classified mainly by the percentage of buckwheat flour or added flavors.\n\n1. __*Ju-wari*__ noodles use 100 percent buckwheat flour and can be quite delicate due to the lack of gluten.\n2. __*Hachi-wari*__ noodles use 80 percent buckwheat flour and 20 percent [wheat flour](https://www.masterclass.com/articles/guide-to-wheat-flour), giving them more of a typical spaghetti-style texture.\n3. __*Cha soba*__ noodles are flavored with green tea powder, which lends both an emerald hue and earthy flavor.\n4. __*Ume soba*__ noodles are flavored with pickled, tangy *ume* plums and have a light pink color.\nIn Japan, this understated noodle dish is served all summer long.