Tensoba
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| Type | Japanese noodles |
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| Place of origin | Japan |
| Main ingredients | Noodles (soba), tempura |
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Tensoba, or tempura soba, is a Japanese dish of soba noodles and tempura.[1]
Overview
There are two varieties of tensoba: one is served with a hot broth of Script error: No such module "lang". and soy sauce; the other is served with cooled soba and dipped in Script error: No such module "lang". (Template:Lit), either chilled or hot and usually strongly flavored. The dipping variety is also called Script error: No such module "lang". or Script error: No such module "lang"., depending on the soba shop or stand.
Like Script error: No such module "lang"., tensoba uses many kinds of vegetable or seafood tempura, or Script error: No such module "lang". (Template:Lit, using a mixture of vegetable or seafood bits).
History
Tensoba originated during the mid-Edo period. It was first eaten as a hot broth soba with Script error: No such module "lang"., using the adductor muscles of surf clams. At that time, shrimp tempura-soba was more expensive than other ingredients. So, shrimp tempura-soba is also called Script error: No such module "lang". (Template:Lit) or Script error: No such module "lang"..
Regional variety
There are some regional varieties for tensoba toppings. In Kanto and Kyushu, the soba shops often use Script error: No such module "lang". (fried fish cake) or Script error: No such module "lang". for tempura. These two fish cakes are sometimes batter-fried.
References
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- ^ Page Module:Citation/CS1/styles.css has no content."NanoJapan program".
