I ate kakiage soba. Kakiage is a type of tempura that is made by battering small pieces of seafood and vegetables in a batter of wheat flour and fried in cooking oil. Like other tempura, it is seasoned with “tentsuyu” or “salt” and eaten. It is often used as a bowl type, such as on top of rice bowls, on hot soba or udon noodles, or with zaru soba.#Japan.#healthy food.#Japanese food.#Japanese culture.https://masamiyake.com
kakiage soba
