Nikusoba (Soba with a thinly sliced pork rib) from Toyoshima @ Iidabashi
Price is 480 yen. Today, I ate niku soba (soba with meat). As can been seen photos previously uploded, I usually eat soba with templa. Near my workplace, there is a soba shop I have never visited, so that today I visited. The speciality of this shop is niku soba.
(NIKU is meat, and in bowl above, niku soba is the combination of soba and a thiniy sliced pork rib laying over the soup.). Soba was a little bit soft for me. But totally, the quality of soba is excellent. The soup is well-tuned to gain tastes of meat, so that soup is a little bit sweet and condenced , compared with other soba shop. In addition, fried flour dough is hidden inpact in a bowl above.
Most people thinks that fried flour doughs is one of topping over the soup and is from leftovers after flying templa, but I do not think so in a bowl above. fried flour doughs are the collective leftover made by shop staff after coocking templa. Eaters can taste various flavour from fried flour dough. And such rich fried flour dough makes simplified meat tastes more richier by mixing various taste from fried flour doughs (vegitable and fish), soup (bonito broth) and meat.
Nikusoba (Soba with a thinly sliced pork rib) from Toyoshima @ Iidabashi
Price is 480 yen. Today, I ate niku soba (soba with meat). As can been seen photos previously uploded, I usually eat soba with templa. Near my workplace, there is a soba shop I have never visited, so that today I visited. The speciality of this shop is niku soba.
(NIKU is meat, and in bowl above, niku soba is the combination of soba and a thiniy sliced pork rib laying over the soup.). Soba was a little bit soft for me. But totally, the quality of soba is excellent. The soup is well-tuned to gain tastes of meat, so that soup is a little bit sweet and condenced , compared with other soba shop. In addition, fried flour dough is hidden inpact in a bowl above.
Most people thinks that fried flour doughs is one of topping over the soup and is from leftovers after flying templa, but I do not think so in a bowl above. fried flour doughs are the collective leftover made by shop staff after coocking templa. Eaters can taste various flavour from fried flour dough. And such rich fried flour dough makes simplified meat tastes more richier by mixing various taste from fried flour doughs (vegitable and fish), soup (bonito broth) and meat.