Japanese Cuisine - Soba & Udon
Mikuriya soba
Mikuriya soba (Mikuriya soba) is a local dish from the Mikuriya region of Gotemba City. Since this area cultivated a lot of soba and wheat, farmers made their own soba using “y...
Fujinomiya Yakisoba
Speaking of Shizuoka yakisoba is Fujinomiya Yakisoba. The firm firmness and chewy texture will surprise those who eat for the first time. The spring water of Mt. Fuji and local ...
Etajima's specialty “soybean udon”
Since ancient times, soybean cultivation was popular in Etajima City because of low rain. The origin of 'soybean udon' was eaten at ceremonial occasions such as handmade udon ma...
Handa somen
Handa, a town rich in nature, located in western Tokushima prefecture. Although it is a small town, there are many somen manufacturing plants, and it is known as a production ar...
Naruto Udon (Naruto Udon)
Naruto udon is very soft enough to cut easily with chopsticks because the noodles are thin with almost no koshi. The ingredients contain finely chopped green onions and chikuwa ...
Iya soba (buckwheat cut)
Iya soba (soba kiri) is a thick soba made using traditional buckwheat flour that has been introduced from ancient times in the Iya region, which is a hidden village of Heike Och...
Echizen grated soba
Echizen soba is a soba that is mainly eaten in the Reihoku region of Fukui prefecture. It features a unique soup with a lot of grated daikon in advance, and noodles that are bla...
Oiwa somen
Oiwa somen has existed since the Muromachi period, and it seems that at that time it was a high-class item and could only be eaten in the Imperial Court and temples. It is said...
Grilled mackerel somen
“Mackerel somen” is a local dish eaten throughout the prefecture, mainly in the Kohoku region of Shiga prefecture. It is a dish in which grilled mackerel is boiled in and entwi...
Ibuki soba
The Ibuki region is said to be the birthplace of Japanese soba cultivation. It is blessed with a high-cold climate environment that is most suitable for growing soba, and Ibuki ...
Shio yakisoba
Shio yakisoba, which was created about 60 years ago by the owner of a Chinese restaurant in search of further deliciousness by taking a hint from Chinese stir-fried soba and cha...
Komatsu udon
Komatsu udon, which is said to have been eaten by the haisheng Matsuo Basho, is a specialty of Komatsu that has a history of over 300 years since it was delivered to the Kaga Do...