"Cutting away" 2013 with Soba

Tempura Soba, courtesy of NYC's Tokubei 86

Considering that they're both gluten-free and incredibly nutritious, it would seem as though soba noodles would be a perfect food to start the year with rather than end it. But for Japanese people, such things as heath benefits are trivial compared with tradition dating back hundreds of years. Eating soba on New Year's Eve has long been a must in many regions of Japan; the practical explanation for this is that during the Edo period, when this practice began, Japanese people discovered that the buckwheat plant yielded the most delicious soba-making flour in December after it was exposed to a bit of frost.
There is also an element of symbolism rooted in the annual feast; the action of "cutting away" the soba broth before slurping up the noodle itsef is said to represent the leaving behind of troubles that have been endured over the past 12 months. Further, the long length of the noodles is said to represent long life, which is why soba is eaten both to give thanks that one has survived to the current day and to ensure a long, healthy future. Today, it is possible for Japanese and American people alike to enjoy soba on the last day of the year. If you're in the mood to diy, there are plenty of Japanese markets throughout NYC (such as Sunrise or M2M) that sell it packaged and ready to boil; otherwise, restaurants such as Cocoron offer easy to understand menus. There are many ways to eat it-hot or cold, alone or with toppings- but this year, my boyfriend and I decided to live dangerously and order the hot tempura soba. In our defense, the delicious deep-fried coating on top of our noodles contains veggies.