Originator of KAWARA SOBA
Story of Kawara Soba
KAWARA SOBA was created by Shinichi Takase, the founder of Kawara Soba Takase. He was impressed by the story about the soldiers from the Satsuma Domain who ate wild grass and meat etc. cooked on a Japanese Kawara (roof tile) while they were laying siege to Kumamoto Castle during the long battles of the Seinan War in 1877. He developed the soba with a unique recipe using decades old Japanese Kawara. On delicate but delicious green tea soba, beef, thinly sliced fried egg, seaweed, grated daikon and chili, with a slice of lemon on top, is served with our original soba soup. The unique “Kawara Soba” has a reputation and many customers come from all over Japan to try it.
Local cuisine of Yamaguchi Prefecture, Kawara Soba
1962, Kawara Soba was created at our soba restaurant and gained a great reputation, and eventually it became the Specialty of the Kawatana Onsen area. After, it spread to various places in Yamaguchi Prefecture including in Shimonoseki city as a local gourmet food. Nowadays, Kawara Soba can be cooked at home. To enjoy this local dish of the people of Yamaguchi prefecture, stir fry boiled green tea soba in a frying pan or on an electric griddle, put the other ingredients on it and serve with a dark soup.
Green Tea Soba
KyotoUji Matcha ☓ HokkaidoBuckwheat flour
Takase’s green tea soba is made of Uji Matcha and Buckwheat Flour to bring out the flavor of our Kawara Soba. Very aromatic, Uji Matcha is made with Uji tea leaves grown under a cheesecloth that are then ground in the traditional way, using a quern stone. Buckwheat Flour is grown in Hokkaido, Japan’s largest soba producing area.
Takase’s secret soba soup uses a lot of bonito and Kombu to give a finished flavor that is slightly sweet, elegant, and rich.
The condiment that will further enhance the flavor of Kawara Soba is the Yasuoka leek from Shimonoseki, which is said to have the best fragrance and sweetness in Japan.
Kawara (roof tile) has a far-infrared effect which is excellent for heat retention, so you can eat warm soba even some time after it was served. In addition, the ingredients that stick to the Kawara become crispy.
How to Eat
1 After the soba is served, pour some soba soup into the cup.
2 Put the ingredients and soba noodles in the cup and taste them.
3 Then add lemon, grated daikon and chili to the cup, and enjoy.
4 Crispy soba noodles are also very delicious.