Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp TOSHIKOSHI SOBA
Toshikohi ("year-crossing") soba ini disantap khusus pas malam pergantian taon baru.
The eating of noodles on New Year's Eve is a custom that goes back at least 200 years. For toshikoshi soba, handmade noodles are left extra long to symbolize longevity and prosperity. Slurping the hot noodles in the last minutes of the old year and the first moments of the new insures health and good fortune for another 12 months.
Generally, hot noodles are eaten with the traditional broth of the region, with a shrimp or two thrown in for the occasion. (http://search.japantimes.co.jp/cgi-bin/fg20011230rl.html)
Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are roughly as thick as spaghetti, and prepared in various hot and cold dishes. The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu).
The eating of noodles on New Year's Eve is a custom that goes back at least 200 years. For toshikoshi soba, handmade noodles are left extra long to symbolize longevity and prosperity. Slurping the hot noodles in the last minutes of the old year and the first moments of the new insures health and good fortune for another 12 months.
Generally, hot noodles are eaten with the traditional broth of the region, with a shrimp or two thrown in for the occasion. (http://search.japantimes.co.jp/cgi-bin/fg20011230rl.html)
Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are roughly as thick as spaghetti, and prepared in various hot and cold dishes. The most basic soba dish is zaru soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu).
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