Toyama | CHABOZU SOBA ★★Inami Soba & Tempura By Zuisenji Temple★★富山県南砺市井波 茶ぼ〜ずそば屋

Soba is a popular Japanese noodle made from buckwheat flour. It has a nutty flavor and a firm texture. Soba is usually served in two main ways: **hot soba**, in a warm broth, and **zaru soba**, which is cold and eaten with a dipping sauce. It is enjoyed throughout the year, with hot soba being a comforting dish in winter and cold soba being refreshing in summer.

Soba has a long history in Japan, dating back to the Edo period (1603–1868). It was originally a food for everyday people because it was easy to make and affordable. Over time, it became seen as a symbol of health and long life. On **New Year’s Eve**, many Japanese people eat soba, as it is believed that doing so will bring them a long life, with the long noodles symbolizing longevity.

Different regions in Japan also have their own versions of soba. For example, Nagano Prefecture, known for its buckwheat, serves soba with a strong dipping sauce. Whether eaten casually or at a special soba restaurant, this simple yet tasty dish remains a beloved part of Japanese food culture.

Tempura is a popular Japanese dish consisting of seafood, vegetables, or sometimes meat, coated in a light, crispy batter and deep-fried. It is known for its delicate texture and flavorful crunch, making it a favorite in Japan and around the world. The batter used for tempura is simple, usually made from flour, water, and egg, which results in a crisp, airy coating that doesn’t overpower the natural taste of the ingredients inside.

Tempura was introduced to Japan by Portuguese missionaries in the 16th century, and it has since evolved into a signature dish of Japanese cuisine. Originally, it was cooked during the Catholic period of fasting, when meat and fish were not allowed, and it was fried in oil as a way to prepare food quickly. Today, tempura is served in a variety of ways, from *tempura donburi* (a bowl of rice topped with tempura) to *tempura udon* (a noodle soup with tempura) and as part of a multi-course meal known as a **kaiseki**.

While the most common ingredients for tempura include shrimp, fish, sweet potatoes, and green beans, chefs often experiment with different seasonal vegetables and seafood. The dish is typically served with a dipping sauce called **tentsuyu**, made from soy sauce, mirin, and dashi. Tempura remains a beloved part of Japanese cuisine, appreciated for both its taste and its crispy, light texture. ‪@TastyWaterOM‬