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大根おろしを乗せたぶっかけタイプのそばです。
その他、具材として、鰹節・きざみのり・揚げ玉を加えています。
そばは、そば殻も含んだ石臼粉をブレンドした九割そばです。
A delightful soba dish featuring grated daikon radish on top, served in a refreshing "bukkake" style. In addition to the daikon topping, the dish includes bonito flakes, shredded seaweed, and crispy fried tempura flakes as complementary ingredients. The soba itself is made from stone-ground buckwheat flour, which includes the outer husk, creating a unique and flavorful experience.
素揚げした茄子をトッピングしたおろしそばもお薦めです
I also recommend oroshi soba topped with lightly fried eggplant.
リベイクしたかき揚げを大根おろしの上に載せていただくのもありです。
It’s also great to enjoy reheated kakiage served over grated daikon.
寒い冬は、おろし大根を加えた熱々のつゆでつけ麺をいただきます
In the cold winter months, I enjoy tsukemen dipped in piping-hot broth with grated daikon.
シチューにめんつゆを加え、ねぎと黒コショウをトッピング
ほんのり醤油味のシチューにさらしな系の白いそばはとても良く合います
A unique dipping sauce made by adding noodle broth to stew, topped with green onions and black pepper.
The light soy-flavored stew pairs wonderfully with Sarashina-style white soba noodles.
The soba in the picture features seasoned chicken, green onions, burdock, and shiitake mushrooms in addition.
更科蕎麦に大和芋と白謙かまぼこ（釜石）をトッピング
Sarashina soba topped with grated yam (Yamato imo) and Shiraken kamaboko (Kamashi).
