Soba cup

Buckwheat noodles (soba-kiri) were devised for common consumption in the late sixteenth century and became a staple of vegetarian meals offered at Buddhist temples. From the second half of the seventeenth century, soba gained popularity as light fare to be enjoyed with sake. By the late Edo period, there were several thousand soba vendors in Japan. Soba’s commercial proliferation, along with its regional variations in dipping sauces and the expansion of ceramic production in general, accounts for the large number of surviving cups and their remarkable diversity. With its bucket-like shape, the soba cup is a versatile vessel—ideal for serving not only dipping sauce but also side dishes and sake.