そばカフェ生田村 - Awaji

The place may be a bit confusing, It was very delicious. There is also a soba making experience.

Kakiage of tempura soba The onions are excellent because there is only a locality in the place of origin. The buckwheat was also delicious.

Onion steamer and rice with eggs were very delicious.

After getting off at high speed, we arrived at a narrow road and traveling a fair distance. There is no problem with mini cars, but larger cars may have difficulty passing by. I had a soba making experience. I was able to make soba with pleasure while being an amateur with polite explanation. The finished soba will be boiled immediately at the next store. We will also offer toppings as well as ordering. Because they are buckwheat noodles that they hit, they may have uneven thickness, which is also a fun experience.

Revitalize a closed nursery school in a soba cafe. Freshly baked freshly baked hot water and fresh savory buckwheat soba ️Tempura is an ancient rice and local production for local consumption, such as deep-fried oysters with local vegetable onions, duck soup stock from Agamo farming and local egg rice. I was looking for a small signboard while the navigation was interrupted. ️

[Visit on April 13, 2019] Weather: fine Temperature: 17 ° C Humidity: 27% An oat shop in the remote mountain of Awaji Island. In the store of the management of the general association law life Tamura, Ikuta area activity meeting, the kitchen and the hall are all filled with the elderly people in the area. We had tempura soba and onion soup at this shop this time. "Soba cutting" The basic principle is local buckwheat noodles harvested in the local Ikuta village, but only in the case of 2018 harvest is mixed buckwheat noodles from Kitakata city, Fukushima prefecture, due to the effects of typhoons etc. and poor buckwheat noodles. It is said that This is disappointing, but it can not be helped ... I hope that it will be a good harvest this fiscal year. The buckwheat noodles in this store seem to have been beaten by a two-eighth, and a small star is flying in the grayish white buckwheat noodles. The first impression is the good texture of 28 Happiness, and it passes through slippery lips. The smell of buckwheat is very seasonal, but it has an excellent texture. The strength of the waist was added to the slipper, and it was a very buckwheat noodle with a great response. Soba noodle soup It has a slightly sweet taste, and the persimmon flavor of the soup is adjusted to be mellow. It is excellent in the sense of unity of Kaushishi and soup stock, and both individuality was well fused. Flavor Blue tuna and yam are coming. I think that the green onions are moderately flavored and do not originally erase the flavor of the buckwheat cut, but today's buckwheat cut has a great buckwheat flavor, so it seems that the flavor of the green onion has been won. As for the yam, the flavor is also mild, but it has a very refreshing flavor and you can enjoy a pleasant spicy taste. "Soba hot water" Because it was a visit before closing the store, Soba hot water was firmly grayish white. It is a straight type buckwheat noodle that does not melt buckwheat scraps, but it has excellent buckwheat flavor and I think it's very tasty to drink and drink buckwheat noodles. "tempura" The local onion is the main, and it is fried with pumpkin, shimeji, yomogi and so on. Anyway, the impression of the onion was intense, and after biting the crispy crispy coat, it was moist and fragrant, with a strong flavor and deep taste. In a city you can not easily meet this taste. "Onion soup stock" This is a kind of miso soup, where onion and pork belly are combined with a thick soba soup. I will let the cold soba cut like this soba soup in this soup. This is also a good taste and flavor, and the plump oiliness of pork belly and the strong taste of onion are sublimed with soba soup. I really liked this onion soup. There is no doubt that most of the ingredients are local production for local consumption, and those who are involved in local production for local consumption are very happy stores.

I went to the soba making experience. A very gentle uncle taught me carefully, and almost one child finished cutting soba! The thickness is different, but after the work, I had them steamed in the next store and ate it near the colander and it was really delicious! I made it for my family, but I couldn't eat it because of the large amount. It was a very valuable experience.

I visited the soba making experience with my friends. I misunderstood the reservation time and arrived late, but I was warmly welcomed. After mixing the buckwheat flour, you can stretch it all together and experience cutting the buckwheat. I enjoyed the soba making experience by kindly teaching me. The soba noodles you hit can be eaten by steaming them right next to you. Each way of cutting soba has its own individuality, so it was interesting to say that this soba is thick or thin. Thank you for having a good time with delicious soba.