You Have to Try These Soba Noodles in Japan
They're cooked using purified water, which helps the flavors of the ingredients seep into the dish.
Noodle Kitchen KYO
1-2-32 Suwa, Fujimi City, Saitama Prefecture
Open from 11:30 a.m. to 3 p.m. and 6 p.m. to 10 p.m. on weekdays; 11:30 a.m. to 3 p.m. and 6 p.m. to 9 p.m. on Sundays. Closed on Mondays.
What makes the food in Japan so good? For most establishments, it's the ingredients themselves. Noodle Kitchen KYO is no different. The famous soba place uses Abedori chicken from the Iwate Prefecture and Jiyoudori chicken from the Kagoshima Prefecture for their soup.
They also offer three main dishes: the Shio Soba (salt-based soba), Shoyu Soba (soy-sauce-based soba), and Niboshi Soba (boiled dried fish soba)--all of which are prepared using purified water, which is said to help the flavors of the ingredients permeate the dish.
Shio Soba (Salt-taste Soba, ¥780)
The delicious taste of the chicken and the sweetness of the salt sauce in the Shio Soba (salt-based soba, ¥780) will make your taste buds happy. The salt sauce is a combination of four different kinds of salt, including the ones made in Mongolia and Okinawa. The noodle made from whole wheat also goes well with the soup.
Part of what makes the salt sauce more delicious are the extracted ingredients from raw scallops and clams, dried shells, shrimps, dried shiitake mushrooms, kelp, and agodashi soup. These help deepen the taste of the broth.
Niboshi Soba (boiled dried fish soba, ¥750)
This dish is made using a lot of Shirokuchi boiled dried fish, which has a mild and sophisticated taste. Carefully controlling the storage temperature of the ingredients helps make the dish taste its best.
Provided by Japan Walker™ and Tokyo Walker™ (20 October 2017)