"Kamo Yaki (top) &Ko-Ebi Tempura Sarashina Soba(bottom)"
Souhonke Sarashina-Horii @ Azabu Jyuban, Tokyo
ym: "Sarashina means it is 100% made from only the very core part of the buckwheat,
where it contains the most sweetness. As in a normal soba, flour would be used as an addition (called tsunagi) to blend that sweetness.
Also note there are two types of soba-tsuyu (dip sauce).
According to the master, the tsuyu is where the extra investment is made,
and it uses a 10 year vintage tsuyu base.
where it contains the most sweetness. As in a normal soba, flour would be used as an addition (called tsunagi) to blend that sweetness.
Also note there are two types of soba-tsuyu (dip sauce).
According to the master, the tsuyu is where the extra investment is made,
and it uses a 10 year vintage tsuyu base.
No wonder the difference.
A soba-connoisseur would first realize that the scent of the tsuyu is different,
and then the harmony of it with the sarashina soba."
and then the harmony of it with the sarashina soba."
They even disclose theingredients -
which is rare for a business of such old standing (since 1789)."
which is rare for a business of such old standing (since 1789)."
Check it out:
Soba; Home Made by the Masters
Soba; Home Made by the Masters
