Japanese Cuisine - Soba & Udon
Yamagata soba
The soba that can be eaten extensively in the inland area of Yamagata Prefecture is called “Ita-soba”. Soba is served in a horizontal wooden box. The fact that it is not served ...
Hitachi-Aki-soba
The northern region of Ibaraki Prefecture is suitable for soba cultivation, such as the size of the daily range and good drainage, and has been known as “soba dokoro” since the ...
Inaniwa udon
Inaniwa udon is dried udon made by hand in southern Akita Prefecture. It is counted as one of the three major udon noodles in Japan. Due to the unique recipe of kneading while t...
Tsugaru soba
It is a local dish that is eaten mainly in the Tsugaru region of Aomori Prefecture. It is characterized by the use of kurejiru, which is mashed soybean in the connection, and th...
Hokkaido specialty “squid somen”
“Squid somen” is to cut the true squid caught in Hakodate into thin pieces like somen and taste condiments soy sauce and noodles. Fresh squid has a transparent body, and even if...