干しそばの旅は終わりません。
ダッテソバガスキダカラー🥰
実家に帰った際にスーパーで見たことのない干しそばを見つけました。伊勢いも とろろそばです。国産そばに三重県産小麦と多気町産の伊勢いもを使ったこだわりの干しそばです。三重県のカネスエ製麺所が作っています。三重県の干しそばは初めてです。
Good day, I'm glad you're here.
I am still on the journey of dried soba noodles. I look for a dried soba noodle product wherever because I love soba noodles. When I visited my parent's house in Mie prefecture, I stopped by the grocery store. I found the dried soba noodles that I have never tried. This dried soba noodle was produced by domestic buckwheat flour and flour and yam harvested in Mie prefecture. This dried soba noodle product produced by Kanesue Noodle Corporation in Mie prefecture. This is my first time to eat dried soba noodles made in Mie prefecuture.
温そばでもちゃんと冷水で洗うのがとっても重要です。
Even if you cook hot soba noodles, you have to wash soba noodles in cold water. This process can make soba noodles better and crisp texture.
温そばを作りました。
I cooked hot soba noodles, called Tanuki soba noodles in Kanto area, called Haikara soba noodles in Kansai area.
うん、美味い！そば汁がつるやのご主人のアドバイスで極まってきました。マジ美味い
It was really good. I am following the master chef suggestion about cooking soba noodles. Preparing kaeshi can make soba soup better ever very much. Thank you Hatada-san!
今日も頑張りましょう！
Thank you for reading, I hope you enjoyed this post.
Have a nice day!
1 month in a year was over. Time flies fast...