 | This article needs additional citations for verification .(January 2016) |
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| Type | Japanese noodles |
|---|---|
| Place of origin | Japan |
| Main ingredients | Noodles (soba), tempura |
Tensoba, or tempura soba, is a Japanese dish of soba noodles and tempura. [1]
| | This article needs additional citations for verification .(January 2016) |
| | |
| Type | Japanese noodles |
|---|---|
| Place of origin | Japan |
| Main ingredients | Noodles (soba), tempura |
Tensoba, or tempura soba, is a Japanese dish of soba noodles and tempura. [1]
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).
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.
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.
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Ramen is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a broth; common flavors are soy sauce and miso, with typical toppings including sliced pork, nori, menma, and scallions. Ramen has its roots in Chinese noodle dishes. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu ramen of Kyushu and the miso ramen of Hokkaido.
Tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ‘tempura’ comes from the Latin word tempora, a term referring to times of fasting when the church dictated that Catholics go meatless.
Soba is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety Nagano soba includes wheat flour.
Udon is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage, abura-age, kamaboko, and shichimi spice added to taste.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Shrimp or prawn dishes are often prepared by frying, especially deep frying. There are several styles.
Nước chấm is a common name for a variety of Vietnamese "dipping sauces" that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.
Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japan which is considered "authentic Chinese food", e.g. Yokohama Chinatown. The Shippoku style of cooking displays heavy influence from Chinese cuisine. Many of these Chinese dishes were introduced to Japan by Chinese immigrants, others were brought in by returning Japanese soldiers from the Japanese invasion and colonization of China.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter.
Kakiage or kaki-age, a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits. Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients.
Bakwan is a vegetable fritter or gorengan from Indonesian cuisine. Bakwan are usually sold by traveling street vendors. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil. In West Java bakwan is known as 'bala-bala' and in Semarang is called 'badak'. It is similar to Japanese yasai tenpura or Filipino ukoy.
Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.
Hot pot or hotpot, also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.
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