Soba – with a Variety of Japanese Cuisine –

Many foreigners complain that most restaurants are single dish oriented like sushi. Some Soba restaurant serves not only an artisan hand-made Soba but variety of traditional Japanese cuisine made from carefully selected pure ingredients. You can just order what you like to eat from variety of appetizers and entrees: Sashimi, Tofu, Tamagoyaki, Tempura, and fresh vegetable salad that all pair well with Sake (Rice wine). Dishes can be shared. There is no rules. Please don’t forget to order soba noodles.

Soba is a type of thin noodle made from buckwheat flour. Soba restaurant used to be known as a Sake-serving eatery. Visiting a soba restaurant in the early evening alone to eat soba as a topping and drink sake acquired the status of a popular snobbish hobby in Edo period.

Soba is served with dipping sauce and toppings. Pick a cluster of soba noodle, lift it up from the basket and dip less than half of it into the sauce. Don’t be afraid to make noise when slurping the noodle.

Soba and Variety of Japanese Cuisine Restaurant…………Kokonotsuido
Lunch from 2,000yen Dinner from 5,000yen

Dashimaki Tamago
Fluffy and layered slightly sweet omelet

Fire roasted fresh bamboo shoot with miso sauce

Beef and vegetable salad

Wagyu and vegetable grilling set menu

You can grill yourself over the old style Japanese charcoal grill


Crisp and creamy bread-crumbed fry containing mashed potatoes, ground pork/beef, and onion.

(Photos: Google, Reference: weblio, hotpepper)



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Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (in contrast to thick wheat noodles, known as udon). Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido.Soba that is made with newly harvested buckwheat is called “shin-soba”. It is sweeter and more flavorful than regular soba.

In Japan, soba noodles are served in a variety of settings: they are a popular inexpensive fast food at train stations throughout Japan, but are also served by exclusive and expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.

Some establishments, especially cheaper and more casual ones, may serve both soba and udon as they are often served in a similar manner. However, soba is traditionally the noodle of choice for Tokyoites. This tradition originates from the Tokugawa period, when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It was discovered that beri beri could be prevented by regularly eating thiamine-rich soba. In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would casually drop by for an informal bite to eat.

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Source: Wikipedia