Japan's soba is arguably the most iconic buckwheat noodle. In its earliest incarnation, soba was made entirely of buckwheat flour, creating a brittle, fragile noodle. For ease of handling it was steamed and served in a bamboo basket or slatted box called a zaru, hence the name of the following classic dish. These days, wheat flour is included when making soba. Soba has a close relative, Korea's naeng myun, made from buckwheat flour and potato starch. Naeng myun or 'cold noodles' are often served with a chilled beef broth and kimchi.