We attended Jindaiji's annual Daruma-ichi. The other "must do" on our plans was to have Jindaiji Soba. Jindaiji Soba is hand rolled and cut. What makes this soba special is that is made from buckwheat harvested from the region which is mixed with local spring water. Our soba was a thicker cut. The soba was fairly firm with a little texture. Many times, soba is either really soft or stiff. Jindaiji soba seems to be a perfect middle ground.
The broth was perfect. It's the classic dashi but not overly flavored to complement the star of the dish, the soba.
Since it was cold (for us from Hawaii), most of us had the hot soba.
I had the nameko sansai soba. The soba had nameko (a type of mushroom), with sansai (preserved mountain vegetables, fern shoots)and a raw quail egg. The combination was marvelous. I really enjoyed my lunch that day.
Can you see the sound of silence. Well maybe you can hear the slurping.
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