Meaning of “buckwheat cutter(Sobakiri)
In modern times, soba in its common noodle form is called “soba-kiri” (buckwheat noodles). Originally, soba was eaten in the form of buckwheat dumplings or buckwheat dumplings made from kneaded buckwheat flour. In contrast to these existing ways of eating soba, the term “soba-kiri” is said to have come to be used to refer to the thinly stretched dough that is cut into long, thin strips with a knife. There are various theories as to the origin of soba-kiri, but by the middle of the Edo period (1603-1868), soba-kiri had spread among the townspeople with the advent of nihachi-soba, an easy-to-handle and easy-to-eat type of buckwheat noodle, and by the late Edo period (1800s) there were said to be over 3,700 soba shops in Edo.
