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When I visited Kyoto during my last trip to Japan, I visited a restaurant called Sohonke Nishin-Soba Matsuba. Located right by the river, the restaurant offers a beautiful view of the water and the surrounding area. 

There are 2 types of the soba they serve, we tried both the hot and cold versions, and while both were okay delicious, I personally preferred the cold version because the noodles were still firm and had a great texture.

The cold soba is typically served with a dipping sauce made from soy sauce, mirin, and dashi, which gives it a light, refreshing flavor. The sauce is usually topped with a sprinkling of sliced scallions and grated ginger. The hot soba, on the other hand, is served in a light, savory broth made with a blend of soy sauce and dashi. Just the right amount of saltiness to complement the other flavors in the dish. It's a good balance of sweet, salty, and savory.

> Dashi and mirin are both important ingredients in Japanese cuisine.

> Dashi is a broth or stock made from simmering fish, kelp, and other ingredients. It's a fundamental ingredient in many Japanese dishes, including soups, stews, and sauces. Dashi adds a savory, umami flavor to dishes and is often used as a base for other flavors to build upon.

> Mirin, on the other hand, is a sweet rice wine used in Japanese cooking. It's similar to sake, but has a lower alcohol content and a higher sugar content. Mirin is often used as a seasoning, adding sweetness and depth of flavor to dishes. It's commonly used in marinades, sauces, and glazes, and is an essential ingredient in teriyaki sauce.



But what people order the most at Matsuba is the nishin soba. This dish is made with a big tender piece of grilled herring served on top of a bed of buckwheat noodles. The noodles are cooked to perfection and have a slightly nutty flavor that pairs perfectly with the rich, savory fish. What's great about the nishin soba is the way the fish is prepared. The herring is grilled over an open flame, which gives it a slightly charred, smoky flavor. The fish is then brushed with a sweet and salty glaze made from soy sauce, mirin, and sake. 

While the nishin soba at Sohonke Nishin-Soba Matsuba was certainly delicious, I have to admit that Kevin and I didn't personally find it to be particularly unique or standout. That being said, I'm still really glad that I gave it a try, because it's a classic and iconic dish that's a must-eat when in Kyoto.



Sohonke Nishin-Soba Matsuba
192 四条大橋東入ル川端町 Higashiyama Ward, Kyoto, 605-0075, Japan

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For the best experience view this post on [Liketu](https://liketu.com/@waybeyondpadthai/saba-soba-a-must-eat-when-in-kyoto)