
PR
September 22, 2023 open
While soupless ramen such as Taiwanese mazesoba and aburasoba are well established, a new soupless ramen that is light and easy to eat is now available in Kyoto. This ramen is designed to "make noodles taste good. Instead of soup, pour the special sauce over the noodles and mix them together," says the owner, Shinkai. Three types of special sauce are on standby: soy sauce, spicy sauce, and mustard sauce.
TARESOBA soy sauce sauce (ordinary) 900 yen. The special soy sauce sauce sauce has a robust flavor that is as good as the crisp, non-habitual white vinegar and raayu. We recommend that you add more of the white vinegar and raayu. Toppings include chopped onions, pork belly chashu pork, white sesame seeds, green onions, and bamboo shoots. The hardness of the noodles and the amount of toppings can be customized.
When the noodles arrive in front of you, pour two rounds of white vinegar and one round of raayu (Chinese chili oil) on the table, and stir the noodles firmly from the bottom of the bowl. First-timers should start with the soy sauce sauce.
Onigiri (350 yen) with Nanko ume plum and wasabi inside, dressed with soy sauce
The owner, Osamu Shinkai, is from Tokyo. He is an experienced chef, having served as head chef at Chinese and yakiniku restaurants in hotels. Moved to Kyoto in 2023 to promote tare-soba.
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