A magnificent dish that utilizes Nene's excellent experience in hand-making Edo-style soba noodles. The flavor of the noodles themselves like the world's most delicate blossoming. But, by eating the noodles in conjunction with the sakura shrimp kakiage that was fried in white sesame oil would make one feel being immediately transported into a future where the noodles were already finished.
- 9 Parts Refined Buckwheat Flour (Sarashina)
- 1 Part Wheat Flour
- Sakura Shrimp
- Tempura Batter
- White Sesame Oil
Dipping Sauce Edit
- Soy Sauce
Real Facts Edit
- Soba (そば or 蕎麦) (/ˈsoʊbə/, Japanese pronunciation: [soba]) is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (Nagano soba). They contrast to thick wheat noodles, called udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.
- Tempura (天ぷらor天麩羅 tenpura, [tẽ̞mpɯᵝra]) is a classical Portuguese dish brought to and popularized by Japan, consisting of seafood or vegetables that have been battered and deep fried.
- Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters.