|This article does not cite any sources. (January 2016) (Learn how and when to remove this template message)|
|Place of origin||Japan|
|Main ingredients||Noodles (soba), tempura|
|Cookbook: Tensoba Media: Tensoba|
There are two varieties of tensoba. One is served with hot broth using dashi and soy sauce, and the other one is served with cooled soba and dipped in chilled/hot tsukejiru (lit. dipping sauce), usually strongly flavored.
The dipping variety is also called 'Tenzaru-soba' or 'Ten-seiro,' depending on the soba shop or stand.
The origin of Tensoba is developed in mid-Edo-period, which story said that tensoba is begun to eat hot broth soba with kakiage, using adductor muscle of surf clam. In that period, shrimp-tempura soba is more expensive than other ingredients. So, shrimp-tempura-soba is also called 'Jo-tempura soba' (lit. upper class tempura-soba) or 'Ebiten-soba'. And just like Tendon, tensoba uses many kind of vegetable or seafood tempura, or kakiage (lit. scratch tempura, using plural ingredients mixture of vegetable bits and/or seafood bits).
There are some regional varieties for tensoba toppings. In Kanto and Kyushu, the soba shops often use satsuma age (fried fish cake) or chikuwa as tempura. And those two fish cakes are sometimes batter-fried.
|This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it.|