Tororo Soba
Tororo Soba is a classic Japanese noodle dish featuring chilled buckwheat soba topped with a sticky, viscous paste made from grated yamaimo (mountain yam). The dish is often served with a light dipping sauce (tsuyu) and garnishes like nori seaweed or wasabi, and it's particularly popular in the Kanto region, especially around Tokyo.
🍽️ Nutrition at a glance
This dish is moderate in carbohydrates from the soba noodles, low in fat, and provides a good source of plant-based protein and dietary fiber. A typical serving contains roughly 300-400 calories, with key nutrients including manganese, thiamine, and various minerals from the buckwheat.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 10 g |
| Carbs | 50 g |
| Fat | 2 g |
| Fiber | 4 g |
| Sugar | 2 g |
| Sodium | 900 mg |
| Potassium | 400 mg |
| Manganese | 1.2 mg |
| Vitamin B6 | 0.2 mg |
| Phosphorus | 150 mg |
| Magnesium | 45 mg |
| Iron | 1.5 mg |
| Zinc | 1.2 mg |
| Selenium | 10 mcg |
Per 1 bowl (350 g) · estimated, varies by recipe
💡 What's interesting
The grated yamaimo has a uniquely slimy, mucilaginous texture prized in Japanese cuisine for its potential digestive benefits and silky mouthfeel. Culturally, soba itself is associated with longevity and is traditionally eaten on New Year's Eve (toshikoshi soba) to symbolize cutting off the old year's hardships.
