Confectionery in Tokyo
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Array
(
[en] => English
[zh] => Chinese
[ko] => Korean
[es] => Spanish
[de] => German
[it] => Italian
[pt] => Portuguese
[fr] => French
[ru] => Russian
[uk] => Ukrainian
[jp] => Japanese
)
- English
- Chinese
- Korean
- Spanish
- Italian
- Portuguese
- French
- Russian
- Ukrainian
- Japanese
Array ( [en] => 3 [zh] => 1 [ko] => 4 [es] => 1 [de] => 0 [it] => 1 [pt] => 1 [fr] => 1 [ru] => 1 [uk] => 1 )
| 1．Aburasoba | ||||||
| Aburasoba (油そば), also known as maze soba (Japanese: まぜそば, lit. 'mixed noodles'), monjasoba (もんじゃそば), tenukisoba (手抜きそば), abu ramen (あぶラーメン) or shirunashi ramen (汁なしラーメン), is a dry noodle dish made with a sauce of soy sauce and lard.[1] Traditional ingredients include shoyu tare base, aroma oil, menma, shredded nori, and green onions. Other variations also include toppings like raw garlic, raw egg, cheese, and minced meat, which are mixed with the noodles before eating.[2] | ||||||
| Wikipedia details | ||||||
| 2．Kamo Nanban | ||||||
| Kamo nanban (鴨南蛮) is a Japanese noodle dish made with seasonal soba or udon noodles.[1] in a hot dashi soup of duck (鴨) or chicken meat[2] and leeks[3] or Welsh onions.[4][5][6] On its own, "nanban soba" (南蛮蕎麦) or simply "nanban" might be used, referring to the onions in the dish.[7][5] When chicken meat is used this is called tori nanban (鳥南蛮) or kashiwa nanban (かしわ南蛮).[5] | ||||||
| Wikipedia details | ||||||
| 3．Tsukemen | ||||||
| Tsukemen (Japanese: つけ麺, English: "dipping noodles")[1] is a ramen dish in Japanese cuisine consisting of noodles that are eaten after being dipped in a separate bowl of soup or broth. The dish was invented in 1961 by Kazuo Yamagishi, a restaurateur in Tokyo, Japan. Since then, the dish has become popular throughout Japan, as well as overseas in the United States. | ||||||
| Wikipedia details |