Soba and udon are two very popular native Japanese foods. For culinary lovers, Udon and soba are certainly familiar. In Indonesia, soba and udon are also widely served in Japanese restaurant menus.
At first glance it looks similar because soba and udon are similar foods with noodles. Only the texture and how to eat it are different. However, if you stop by the Japanese restaurant, how to enjoy udon and soba is different.
Here’s the right way to eat Japanese Soba.
Soba is a rather brown colored noodle and made from sobako, flour derived from mashed buckwheat seeds. Soba has many good benefits for health, especially for diet because it can make the stomach last full.
How to enjoy buckwheat varies, depending on each taste. There are those who dip soba into cold broth (zaru soba) or pour hot sauce (kake soba) into buckwheat. There are two types of soba broth, namely sobatsuyu and sobajiru.
These two types of soba broth are made from algae or edible seaweed (konbu), dried skipjack and thinly sliced (katsuobushi), shoyu (soy sauce) and dashi (broth) and mirin.
For those who are Muslim, mirin non-halal food ingredients. You can replace it with fresh grape juice mixed with lemon juice and add sugar.
One of the ‘challenges’ for most Muslim tourists from Indonesia who will travel to Japan is finding a halal food menu. However, along with the growth of tourist visits in Japan, now in Japan has begun to emerge culinary choices that are friendly to tourists who are Muslim. One of them is Magurosoba, a typical restaurant with cold soba that you can visit while in Japan.
Located in the Asakusa area, Tokyo, you can find this halal restaurant by walking for five minutes from Asakusa Station. Magurosoba restaurant is open from 11:30 until 10 pm local time. You need to know, on average, visitors in this restaurant spend 3000 yen, or 385 thousand rupiah per person.
Then, what is typical of Magurosoba? As the name suggests, this halal labeled restaurant provides buckwheat noodles made from wheat. The soba noodles themselves are Japanese specialties which can be eaten in various ways, including yakisoba, kakesoba (hot soba), and zaru soba (cold soba), and between instant foods, fast, home style, and Michelin quality, and with all styles different toppings, you are guaranteed to always be able to find new flavors of soba wherever you taste various soba noodles.
In the Magurosoba restaurant itself, there is one mainstay menu that is hunted by many visitors, namely cold zaru soba aka soba with tuna broth and given a maguro sashimi topping. The combination of the unusual flavors of this dish produced by the chefs at Maguro Soba will truly arouse your taste buds.