I sea it- Cha is not the only green

Friday, March 2   keyboard  

Rainy

Thanks to the Hokkaido in Spring, we get to see more colours in the (cha)soba. No longer green but sesame soba, and etanbetsu (100% Hokkaido Buckwheat) soba. The wonderful mills in the flour.


Another enticing version is the green, cha-seaweed soba. Algae that is so full of life to become vivid. A palate appetizer, the clean outlook of the noodle dish with the tidying of sensory- with seaweed.


Hokkaido Seaweed Soba with Special Sauce (SGD 10.30)

The taste is very delicate and very sweet, something like sashimi, the moutain version. Probably because there is seaweed/konbu inside. The wheat taste and tensility of it is also enhanced by the smooth rubberiness, locked up in ice.


Tampopo goes down another little lane with appetizers and sides to accessorize with what is usually ordered. Hokkaido bento, whole orange jelly, onigiri. A colourful tapestry of items painted.

P.S. And stirring with interference with sobas too, presenting the scape of Hokkaido to us, the lushness of buckwheat, sesame, and seaweed.

Posted in: , , ,