Tensoba
Template:Short description Template:More citations needed Template:Infobox food
Tensoba, or tempura soba, is a Japanese dish of soba noodles and tempura.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
OverviewEdit
There are two varieties of tensoba: one is served with a hot broth of Template:Transliteration and soy sauce; the other is served with cooled soba and dipped in Template:Transliteration (Template:Lit), either chilled or hot and usually strongly flavored. The dipping variety is also called Template:Transliteration or Template:Transliteration, depending on the soba shop or stand.
Like Template:Transliteration, tensoba uses many kind of vegetable or seafood tempura, or Template:Transliteration (Template:Lit, using a mixture of vegetable or seafood bits).
HistoryEdit
Tensoba originated during the mid-Edo-period. It was first eaten as a hot broth soba with Template:Transliteration, 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 Template:Transliteration (Template:Lit) or Template:Transliteration.
Regional varietyEdit
There are some regional varieties for tensoba toppings. In Kanto and Kyushu, the soba shops often use Template:Transliteration (fried fish cake) or Template:Transliteration for tempura. These two fish cakes are sometimes batter-fried.