Soba

[MoGa]

There's a real dearth of recommendations for good soba restaurants in Tokyo on the internet.

Anyway, here's another one

Towada (there are a few others with this name)

The one I'm recommending can be seen in this link:

http://r.gnavi.co.jp/g061100/

The address in English: 1-13-4 Asakusa, Taito ku, Tokyo

THIS MAP shows you where it is in relation to Asakusa stations (on the right) and Asakusa Park.

Very different soba style to Hojinbo/Hojimbo.

[nakji]

There's a real dearth of recommendations for good soba restaurants in Tokyo on the internet.

Anyway, here's another one

Towada (there are a few others with this name)

The one I'm recommending can be seen in this link:

http://r.gnavi.co.jp/g061100/

The address in English: 1-13-4 Asakusa, Taito ku, Tokyo

THIS MAP shows you where it is in relation to Asakusa stations (on the right) and Asakusa Park.

Very different soba style to Hojinbo/Hojimbo.

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oooh, I might try that this weekend.

It ended up becoming a summer favourite for us too, a lovely alternative to another summer staple - Hiyashi chuka.

I made that for lunch today!

[MoGa]

I made that for lunch today!

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We don't really have access to good fresh ramen noodles, so I'm afraid we resort to the Maruchan brand (picture in THIS LINK)

Like you, I was quite careful to get the ingredients right the first time I made it, I'm not nearly so bothered anymore.

Tomatoes are certainly essential to this dish. I make a scruffy Japanese style omelet (with plenty of dashi and mirin) which I then turn into shreds, we also like julienned courgettes/zuchinis and strips of leek, which I just toss into the pan once the omelet is ready, I like to keep some raw leek aside as his has a different taste. I'll also shred any suitable fish product we may have to hand - prawns, crab sticks, even pieces of chikuwa. I always salt julienned cucumber before I add it, I just don't like it 'raw'.

We usually have slow cooked shiitake in the fridge (they've become a kitchen staple as they last so long) so I'll slice some of these up too - but you're right, they don't add that much to the dish.

My husband will add pieces of ham if he has some.

There is a limit to what we'll add though - wilted spinach with a drop of sesame oil or wakame seem like good ideas, but then it starts tasting like bibimbap.

I don't always like it with beni shouga (red ginger) either, although I do sometimes add some fine shredded cabbage or an extra sprinkle of shredded nori.

I believe you'll enjoy it more when the weather gets really warm. It's for those days when you want something light and refreshing, perhaps a little vinegary, but crave something with more weight to it than a simple salad. When it's hot, I occasionally crave it in a similar (but different) way to gazpacho (which is harsher).