Tuesday, February 26, 2013

Sober for soba noodles at the Black dragon

Kurotaki specialises in Soba noodles and they serve four different types.

On the menu they have an introductory for each type of noodle which is quite informative.

Inaka soba noodle – countryside soba that is springy with soft tender texture
Etanbetsu soba - thin and sticky, made from centermost part fo buckwheat.
Sarashina sesame soba - made with premium buckwheat flour.
Shiretoko Zarusoba thin soba noodle served cold on bamboo basket made with centermost of part of buckwheat seeds together with kelps and seaweed.

It was a nice place to dine with fine decor.
On the table were the usual Japanese condiments: soy sauce and spice powder.
Apart from soba they had lots of choices and even soup soba.

Ordered the Chilled Shiretoko Zarusoba with sesame and black garlic oil sauce, Chilled sarashina sesame soba with natto.

Chilled Shiretoko Zarusoba with sesame and black garlic oil sauce I had to try this because I wanted to try the soba made with seaweed and kelp.
The sauce was interesting and tasted of sesame and black pepper. The menu does not say it has pepper on the English but the Chinese has. The combination of sesame and ground black pepper was quite good because the spicyness of the pepper balances out the creaminess of the sesame sauce.

Chilled sarashina sesame soba with natto
I just had to get these noodles as well because all my favourite elements were there: natto beans, egg, okra, kelp, mountain yam and grated white radish.
These noodles came with a separate wasabi vinaigrette sauce and it tasted really refreshing that I poured all of it.
The noodles also had these delicious tiny crispy buckwheat seeds that looked like ultra tiny dried chick peas.


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