Shin-Soba

日本では積極的に蕎麦を食べました。今はちょうど新蕎麦のシーズンです。二八蕎麦もおいしいけど、やっぱり十割蕎麦がいいかな。香りもいいし。その中で“いけだ”は、私のお気に入りの蕎麦屋です。群馬県の沼田インターの近くにあります。名物は、鉄板の上に乗ってくる、厚揚げ。お豆腐を直に揚げて、鉄板に揚げたお豆腐と、その上にたくさんの大根おろしとネギが乗ってます。そして、ママさんが、テーブルに運んでから、お醤油ベースのタレをジュッってかけてくれます。これがいい音。この厚揚げを食べつつ、ビールを飲みつつ蕎麦を待ちます。お蕎麦は十割蕎麦ですけど、とってもこしがあっておいしいです。最近は人気が出たようで、お昼時に行くと、行列ができてます。

I often ate Soba during my stay in Japan.. Now is the season of Shin-Soba. Although Ni-Hachi Soba is very tasty (80% is made from buckwheat flower and 20% is made from flower), I think Jyu-wari Soba (100% is made from buckwheat flower) is best. Because the smell is good. One of the best buckwheat-noodle restaurants is “Ikeda”. It is located near Numata Exit in Gunma Prefecture. A typical dish is deep-fried tofu which is served on a cast-iron pan. Tofu is fried directly in oil, much grated radish and cibol is on the deep-fried tofu. Then, mom of Ikeda serves it to the table and adds sauce which is made by soy sauce. The sound is very good. I usually wait for the Soba drinking beer and eating the deep-fried tofu. Soba of Ikeda is Jyu-wari Soba, but it is very firm noodle and it is very tasty. Recently, Ikeda seems to become popular, so many people line up at lunch time.