The Longevity Noodle: A Traditional Recipe for Toshikoshi Soba
Tokyo, Japan – December 31 , 2025
As 2025 draws to a close, households across Japan are preparing for “Toshikoshi Soba,” or “Year-Crossing Noodles.”
This tradition, which dates back to the Edo period, involves eating long, thin buckwheat noodles to symbolize a long life and the “cutting off” of the year’s hardships.
Because buckwheat is easily broken, the act of eating soba represents letting go of the past year’s struggles before the New Year begins.
While typically eaten on New Year’s Eve, the preparations begin today, December 29, as families source the finest dashi and artisanal noodles.
Why Soba? The Cultural Significance
Soba noodles are made from buckwheat, a resilient plant that can withstand harsh weather.
In Japanese culture, this symbolizes strength and resilience. Furthermore, in the past, goldsmiths used soba flour to gather leftover gold dust, leading to the belief that eating soba brings financial good luck in the coming year.
For our CJ Global readers, this recipe offers a taste of Japanese winter comfort—light, nutritious, and deeply symbolic.
The CJ Global Kitchen: Authentic Toshikoshi Soba
Prep time: 10 mins
Cook time: 15 mins
Serves: 2
Ingredients:
• 2 bundles (200g) Soba Noodles: Preferably high-quality buckwheat.
• 3 cups Dashi Stock: The heart of the dish (made from kombu kelp and bonito flakes).
• 4 tbsp Soy Sauce: Use Japanese “Shoyu” for authenticity.
• 2 tbsp Mirin: For a subtle sweetness.
• 1 tsp Sugar: To balance the saltiness.
• Toppings: Sliced Kamaboko (pink and white fish cakes), chopped green onions, and tempura flakes or a whole shrimp tempura.
Instructions:
Prepare the Broth (Tsuyu):
In a medium pot, bring the dashi stock to a gentle simmer. Add the soy sauce, mirin, and sugar. Let it simmer for 5 minutes to allow the flavors to meld. Keep this warm.
Boil the Soba:
In a separate large pot of boiling water, cook the soba noodles according to the package instructions (usually 4–6 minutes).
Crucial Step:
Once cooked, drain and immediately rinse the noodles under cold running water. Rub them gently to remove excess starch; this ensures they don’t get mushy.
The Re-warm:
Briefly dip the cold noodles back into boiling water for 10 seconds just to warm them up before serving.
Assemble:
Divide the warm noodles into two deep bowls. Pour the hot broth over the noodles.
Garnish:
Place two slices of Kamaboko on top, followed by a generous sprinkle of green onions. If you want extra “luck,” add a crispy shrimp tempura on top.
Key Highlights for a Perfect Soba:
The Rinse:
Never skip the cold rinse; it’s the secret to the perfect “al dente” texture.
Dashi Quality:
Use real dashi rather than instant powder if possible; the umami depth is incomparable.
Timing:
Soba should be eaten immediately after assembly so the noodles do not soak up too much broth and lose their snap.
CJ Global Investigative Insight
Our food desk in Tokyo has discovered an “exclusive secret” for 2025:
many high-end Tokyo restaurants are now infusing their Toshikoshi Soba broth with a hint of Yuzu peel. This citrus addition is said to represent “cleansing” and is becoming the trend for the 2026 transition.
For an extra layer of sophistication in your kitchen, grate a tiny bit of lemon or lime zest over the bowl just before serving.
