November 06, 2006

手打古式蕎麦

061104 028061104 022
もりそば、850円。
Old-style soba, which is made from whole buckwheat with its skin unpeeled, hence the dark colour. I expected very rough texture, but it was actually quite smooth. Very nice! I realised too late that, instead of the normal tsuyu sauce I had, I should have gotten the radish sauce+soy sauce(with a 100yen extra), which is the best way to eat the soba apparently....must go back!
手打古式蕎麦

[ 本郷・根津・湯島・上野 ]

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Comments:

Freda> Even for regular soba, there are kinds that use more percentage of buckwheat, or inaka(country) soba which are made from whole buckwheat, so the difference is not so big really.

やっこさん>もっと香りがいいと期待してたが、そうでもなかった。でも美味しいよ。

seat | November 7, 2006 07:03 PM

other than texture, how is it different from regular soba, is it as drastic as say...brown rice vs white rice? ^^;;

Freda | November 7, 2006 04:50 PM

色が濃い!!見た目から想像すると味が香ばしそうなんだけど
実際は??

やっこ | November 7, 2006 02:02 PM