欧宝娱乐

“These soba noodles have gone beyond simply attractive into the realm of sexiness. They look as soft and smooth as the skin of a beautiful lady.”
― Yuto Tsukuda, 食戟のソーマ 25 [Shokugeki no Souma 25]

“ These noodles are so supple and chewy it's difficult to believe they're 90 percent buckwheat!
The sweet taste of buckwheat blooms in the mouth like a fragile flower. What a wondrously delicate flavor!
That does it. I'm having soba noodles for dinner tonight!
"Now for the tempura shrimp!"
How light and crispy! The sakura shrimp are pleasantly crunchy, while their tempura shell is airy and crispy! I can easily distinguish the texture and deliciousness of each individual shrimp in every bite!
The crispy crunch of the tempura shrimp and the sleek smoothness of the noodles make for an excellent contrast in textures.
Even after I've swallowed a bite, the sweetly savory aftertaste of the sakura shrimp lingers in the mouth like a perfume.”
― Yuto Tsukuda, 食戟のソーマ 25 [Shokugeki no Souma 25]

“Miss Kinokuni used once-milled flour for her noodles. They had a light and fluffy sweetness with a pleasing chewiness and a silky-smooth texture. It was a flavor so delicate and refined it made all three of us feel as if we had ascended to heaven after only a single bite.
Conversely, Mr. Yukihira chose thrice-milled flour. Compared to once-milled flour, it has a much coarser texture making for rougher noodles with a harsher scent...
but as it's made from the outermost parts of the groat, including their hulls, it packs the strongest buckwheat flavor of all three types of flour!"
Had Mr. Yukihira chosen to use once-milled flour for his noodles, frying them as he did would certainly have destroyed their delicate flavor. But because he chose thrice milled, which comes with the most powerful flavor...
... even frying the noodles in a hot wok wasn't enough to smother their buckwheaty goodness!
That is precisely what allowed him to masterfully construct such a delicious flavor! ”
― Yuto Tsukuda, 食戟のソーマ 25 [Shokugeki no Souma 25]

“ The restaurant Muromachi Sunaba, opened in 1869, is considered the pioneer of chilled soba with tempura. Their fame came from their version served with a side of tempura Shiba shrimp.
Miss Kinokuni's dish is similar. Though instead of the strong umami of Shiba shrimp, she chose to make her tempura from the smaller, sweeter and more refined sakura shrimp.
A wise choice, as its delicate flavor pairs exceptionally well with the mild and fragile sweetness of her soba noodles!
Once you take a bite, it is precisely that combination that makes it impossible to stop!
The sublimely smooth and refreshing texture of the noodles combined with the sweet crunch of the sakura shrimp envelops the taster in a cocoon of delicious bliss...
... making it seem as if they've eaten the entire dish in only a single bite! ”
― Yuto Tsukuda, 食戟のソーマ 25 [Shokugeki no Souma 25]

“Soybean flour?"
"Yes. Apparently he uses it to bind the hamburger. You know, just like in Tsugaru soba--- your hometown's pride and joy." Nagare produced a leaflet about the soft soba noodles that were a Hirosaki specialty.
Now that she knew why the hamburger steak tasted so familiar, Kana wrinkled her nose in embarrassment. Tsugaru soba was the most popular dish at the Takeda Diner---and the subject of most of the articles that were written about it.”
― Jesse Kirkwood, The Restaurant of Lost Recipes