Thick Soba Noodles with Sesame or Walnut Dipping Sauce

Thick Soba Noodles with Sesame or Walnut Dipping Sauce, known in Japan as *kishimen* or *futomono soba*, are a hearty variation of traditional thin soba. Originating in the Nagoya region, these noodles are characterized by their flat, wide shape and chewy texture, made from a blend of buckwheat and wheat flour to provide structural integrity. The dish is typically served cold with a separate dipping sauce (*tsuyu*), which can be based on ground sesame seeds for a nutty, savory profile or ground walnuts for a richer, creamier flavor. A great version is distinguished by noodles that are firm and springy, never mushy, and a sauce that is deeply aromatic, balanced with soy sauce, mirin, and dashi, often garnished with nori, scallions, and wasabi.

Regional variations include the Nagoya-style *kishimen*, which is wider and flatter, and the more common *inaka soba* (country-style) with a higher buckwheat content. In Shibuya, Japan, the venue **Ita Kurya Ebisu** is noted by *Messinger Guides* for serving an exemplary version, where the thick noodles are paired with a choice of sesame or walnut dipping sauce, highlighting the dish's versatility. The key to excellence lies in the sauce's texture—smooth yet substantial—and the noodles' ability to cling to it without becoming soggy.