"Abura soba" is a dish of hearty noodles coated in a rich sauce.

Recently, abura soba has been introduced with a variety of innovative noodles and toppings, but did you know that its roots lie in Tokyo?

This time, we will introduce the characteristics and history of "Abura Soba," which has been gaining popularity in recent years, as well as how to eat it deliciously.

What is Tokyo's local gourmet dish, "Abura Soba"?

A Tokyo specialty, "Abura Soba" is a new type of ramen without soup.
The dish is made using a unique sauce and oil as a base, and is topped with bamboo shoots, roasted pork slices, spring onions, and other ingredients.

Many of the seasonings are based on soy sauce, and the boiled noodles are mixed with the sauce and toppings before eating.
When you hear the term "abura soba," you might imagine a flavor that's a little difficult to eat, but the recipe is actually one that takes into maximum consideration the balance of the noodles, sauce, and oil.

Additionally, while the original abura soba used medium-thin curly noodles, recently thicker straight noodles that can stand up to the richer flavor are sometimes used.

From here, I will introduce three attractive points of Abura Soba. The first is the volume of noodles. Abura Soba has a lot of noodles because it does not have soup.
However, the satisfying taste of this dish is what draws people in.

The second reason is its affordability. One bowl of abura soba is satisfying and can often be had for the same price as a regular lunch or even cheaper.
Being able to eat your fill at an affordable price is great for consumers, too.

The biggest feature of abura soba is that it has no soup. Therefore, you can directly taste the harmony of the noodles and sauce, and the taste of the toppings. The greatest appeal of abura soba is being able to enjoy the unity of the noodles, sauce, and ingredients.

The history and origin of Aburasoba

There are two main theories about the origin of Aburasoba.

The first theory is that it was first served at a restaurant in Kunitachi City that opened in 1952 as a dish that goes well with alcohol. The other theory is that it was first served at a restaurant in Musashino City that opened in 1954. These two restaurants are said to be the origins of Abura Soba.

Several decades later, abura soba became popular, but it is still unclear when this happened.

One theory is that this dish became popular after a dry noodle dish won second prize at a competition to choose Nagoya's local dish in 2013 and was featured in the media.

It was around this time that a large number of restaurants began adding "abura soba" to their menus, and it is said that each restaurant began offering the soup-free noodle dish under a variety of names in order to differentiate their products.

How to make Aburasoba

Abura soba is often served at restaurants, but what ingredients are used in the sauce and oil?

The ingredients used in the sauce for Aburasoba vary depending on the restaurant, but it is generally based on soy sauce and contains oyster sauce and vinegar.

Additionally, oil, which is the essence of abura soba, is also an important element.
Some restaurants seem to use sesame oil and lard as the main ingredients, add green onions and ginger, and heat the oil to add flavorful aromatic oils.

After boiling the noodles, lightly drain them and place them in the oil mixed with the sauce. Toppings such as spring onions, roasted pork, bamboo shoots, and nori seaweed are added on top and the dish is complete. It is recommended to mix the noodles and sauce well before eating.

How to eat abura soba deliciously

One of the best things about abura soba is that you can enjoy the change in flavor as you eat it.
Recently, the variety of toppings has increased, including vinegar, chili oil, garlic, back fat, and green onions.

Adding vinegar makes the strong flavor milder, and the moderate acidity whets the appetite. If you like spicy food, we recommend adding shichimi pepper in addition to chili oil. Another nice feature is that you can simply add the spiciness and reduce the amount of oil.

In addition, adding a small amount of garlic enhances the flavor and umami, completely changing the impression of the abura soba. It is also recommended for those who want to accentuate the flavor.

You can also have fun adding toppings.
In addition to the standard roast pork, there are many other types, such as fragrant spring onions, fish powder that gives the dish a dashi flavor, and raw eggs.

Also, some restaurants will serve you soup by diluting it with the remaining sauce. Try adding your favorite seasonings and toppings to fully enjoy your abura soba.

Recommended spots around Musashino City

Now, we will introduce you to some tourist spots in Musashino City, the birthplace of abura soba.

Located a 5-minute walk from Kichijoji Station, Inokashira Park is a lush urban park. There are many spots you can enjoy empty-handed, such as strolling around Inokashira Pond or taking a boat ride.
The cherry blossoms around the pond bloom in full bloom in the spring, and in the fall the scenery changes to beautiful yellow and red foliage.

The park also has facilities that children will enjoy, such as a zoo and a sports land.

The zoo is home to over 170 species of adorable animals, including squirrels, guinea pigs, and penguins, and the Sports Land offers affordable rides such as merry-go-rounds and teacups.
If you visit Inokashira Park, be sure to check it out.

Access to Musashino City

From here, I will introduce how to access Musashino City.

There are three stations on the JR Chuo Line in Musashino City: Kichijoji, Mitaka, and Musashisakai. If you're going to Kichijoji, it's convenient to use the Keio Dentetsu Inokashira Line, Chuo Line, or Sobu Line.

Also, if you are going to Mitaka, you can arrive there without having to change trains by using the JR Sobu Line or the Tokyo Metro Tozai Line.

You can arrive at the station within 40 minutes with one or no transfers from major stations in Tokyo.

It takes about 15 minutes from Shinjuku to Kichijoji, about 20 minutes from Shibuya, about 30 minutes from Tokyo Station, and about 40 minutes from Shinagawa/Ueno Station. Please use this as a reference when traveling.

Location of Musashino City, Tokyo

summary

Aburasoba, which originated in Tokyo, is a dish that has no soup, so you can directly taste the flavors of the noodles, sauce, and toppings. Please try it for yourself, as it is a hearty and satisfying meal with a wide variety of flavors.

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