Arare soba

...The name first appears in documents from the beginning of the Edo period, and it seems that back then, just like today, it was made by cutting up noshi mochi (rice cake with dried sea cucumber) or namako mochi (rice cake with dried sea cucumber). In Ihara Saikaku's Budo Denraiki, Volume 1 (1687), we see the expression "Kakimochi (rice cake with dried sea cucumber) and arare (rice cake with dried sea cucumber) were chopped." In Japanese cuisine, finely diced arare is called arare, and kakesoba (soba noodles) with scallops added is called arare soba, but in the Muromachi period, arare sake (rice cake with dried sea cucumber) was often called arare. Arare sake is a type of mirin known as a specialty of Nara, and it is said to have been named after the white mash that remains in the mash. ...

*Some of the terminology that refers to "arare soba" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…文献に名が見られるのは江戸時代のはじめごろからであるが，当時もいまと同じように，のし餅や海鼠（なまこ）餅を切って作ったらしく，井原西鶴の《武道伝来記》巻一(1687)には〈搔餅（かきもち），霰餅（あられ）をきざみゐしが〉という表現が見られる。なお，日本料理ではこまかいさいの目に切ったものをあられと呼び，また，かけそばに貝柱を加えたものをあられそばというが，室町期には〈霰酒（あられざけ）〉をあられということが多かった。霰酒は奈良の特産として知られたみりんの一種で，もろみが白く残るのでこの名があるという。…

※「あられそば」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報