Thursday, December 4, 2014

(695) Kanda 4

From “Matsuya’s” menu: Kitsune soba (きつね蕎麦) in tsuyu (つゆ) broth with fried tofu and Welsh onion or negi (ネギ) …

…plain kake soba (掛け蕎麦) also in hot tsuyu broth…

…and cold zaru soba (笊蕎麦) topped with shredded nori seaweed and a bowl with broth for dipping.

Oh, and the trademark of old-school soba-ya: the yuto (湯桶) container with soba-yu (蕎麦湯) the water used to boil the noodles that many people add to the dipping broth. And yes, all these soba are made by hand and cooked right there in front of you.

(For a bigger version of these pictures both in color and black and white, check my "Japan Arekore" set on Flickr)

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