Affordable, casual and tasty, soba noodles are one of the most popular foods in Japan. Whether as a light lunch, as part of an evening's carousing, or at special once-a-year ceremonies, these nourishing noodles made from buckwheat flour are enjoyed throughout the country. The custom of eating soba caught on more than three centuries ago as an affordable street food among the ordinary people of Japan. It was a specialty of the shogun's capital, Edo (modern-day Tokyo), where it dovetailed perfectly with the busy lifestyle of the townspeople. There are various types of soba noodle, and they're prepared in many different ways - cold, with a simple dip; hot in a rich, savory soup; or served with a variety of tasty toppings, such as tempura, egg, deep-fried tofu, or slices of duck meat. These preparations are enjoyed year-round. Generations of soba craftsmen have developed techniques to draw out the flavor from the plain-tasting buckwheat grain. There are still many restaurants that make their noodles in the traditional way. In recent years, there's also been a boom for home-made noodles. Soba-making classes attract plenty of aspiring soba-makers, often middle-aged or older men aiming to take their love of soba to the next level. Discover how these simple noodles developed from a humble street food and are now prized by local gourmets.