There are two varieties of tensoba: one is served with a hot broth of dashi and soy sauce; the other is served with cooled soba and dipped in tsukejiru (lit.'dipping sauce'), either chilled or hot and usually strongly flavored. The dipping variety is also called tenzaru-soba or ten-seiro, depending on the soba shop or stand.
Like tendon, tensoba uses many kind of vegetable or seafood tempura, or kakiage (lit.'scratch tempura', using a mixture of vegetable or seafood bits).
Historyedit
Tensoba originated during the mid-Edo-period. It was first eaten as a hot broth soba with kakiage, 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 jo-tempura soba (lit.'upper class tempura-soba') or ebiten-soba.
Regional varietyedit
There are some regional varieties for tensoba toppings. In Kanto and Kyushu, the soba shops often use satsuma age (fried fish cake) or chikuwa for tempura. These two fish cakes are sometimes batter-fried.
tensoba, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, january, 2016, lea. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Tensoba news newspapers books scholar JSTOR January 2016 Learn how and when to remove this template message Tensoba or tempura soba is a Japanese dish of soba noodles and tempura 1 TensobaTypeJapanese noodlesPlace of originJapanMain ingredientsNoodles soba tempura Media Tensoba Contents 1 Overview 2 History 3 Regional variety 4 ReferencesOverview editThere are two varieties of tensoba one is served with a hot broth of dashi and soy sauce the other is served with cooled soba and dipped in tsukejiru lit dipping sauce either chilled or hot and usually strongly flavored The dipping variety is also called tenzaru soba or ten seiro depending on the soba shop or stand Like tendon tensoba uses many kind of vegetable or seafood tempura or kakiage lit scratch tempura using a mixture of vegetable or seafood bits History editTensoba originated during the mid Edo period It was first eaten as a hot broth soba with kakiage 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 jo tempura soba lit upper class tempura soba or ebiten soba Regional variety editThere are some regional varieties for tensoba toppings In Kanto and Kyushu the soba shops often use satsuma age fried fish cake or chikuwa for tempura These two fish cakes are sometimes batter fried References edit NanoJapan program nbsp This Japanese cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Tensoba amp oldid 1126711277, wikipedia, wiki, book, books, library,
