EDO Fast Food_Soba
Ajinomoto Foundation For Dietary Culture
Tokyo, Japan
Before the 17th century, soba was not always served in the shape of noodles.
< Cutting soba > Only in the Edo Period (1603-1868), soba prepared as noodles became widespread. Before long, nihachi (80% buckwheat, 20% wheat) soba appeared and became popular. With soba served in broth, known as kakesoba, variations in preparing soba further increased.
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Details
- Title: EDO Fast Food_Soba
- Rights: Directed by Ehara Ayako Created in collaboration with Edo Tokyo Museum Fukagawa Edo Museum Nanko Resthouse Sasa Makenuki Sushi Sohonten Produced by Chuo Senden Kikaku co., ltd. Created by Ajinomoto Foundation For Dietary Culture
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