Donbei Tempura Soba" comparison

From left to right: Tempura soba from Hokkaido, Eastern Japan, and Western Japan

First, let's compare the Donbei Tempura Soba, starting with the "Kita no Donbei" for Hokkaido. The northern Donbei is made with dried bonito flakes and Rishiri kelp, and has the aroma of the sea wafting through the air. The taste has a strong umami and sweetness characteristic of kelp broth, and is a perfect match for the tempura shrimp!

Next comes eastern Japan. The "fish broth" of bonito and Soda bonito is strong, and the taste of soy sauce follows the flavor of the broth. Overall, it has a clean aftertaste that goes perfectly with the noodles.

The last one is western Japan. Rather than soy sauce, the full flavor of bonito and kelp dashi broth is felt. Like the kitsune udon, the Japanese pepper condiment is a nice spice! Sprinkling it on top gives the whole dish a tangy and rich flavor.

Thank you for the food!

So many different types of local donbei!

Click here to see how we compared Donbei from Hokkaido, Eastern Japan, and Western Japan!

The main reason for the regional differences in taste is that the ingredients used for dashi vary. It is often said that "Kanto people prefer a strong flavor, while Kansai people prefer a light flavor," and with the addition of Hokkaido to the mix, there seems to be a wide variety of flavors in local Donbei.

Kita-no-Donbei, a limited edition of Donbei from Hokkaido

Incidentally, Domingo's editorial staff ate the "Donbei Eating Comparison Set, 1 set (12 servings)" this time. There is a big difference in the curry udon, with the Hokkaido version using pork, while the non-Hokkaido version uses beef. It is fun to look for the differences between them.

Donbei Eating Comparison Set

How about enjoying the differences in taste from region to region!

All information is current as of December 2024.
All information is subject to change. Please check the official website for details.