"Donbei Tempura Soba" taste comparison

From the left: Hokkaido, East Japan, and West Japan Tempura Soba

We'll start our comparison of "Donbei Tempura Soba" with the Hokkaido version, "Kita no Donbei." Made with bonito flakes and Rishiri kelp, it has a soft ocean scent. It has a strong umami and sweetness unique to the kelp stock, and goes perfectly with the tempura shrimp!

Next is Eastern Japan. The fish broth flavor of the bonito and bonito flakes is strong, and the soy sauce flavor follows the flavor of the broth. Overall, it has a clean aftertaste and goes perfectly with the noodles.

Lastly, we have Western Japan. Rather than soy sauce, you can taste the flavor of the bonito and kelp broth. Just like with kitsune udon, the Japanese pepper is a great spice! When you add this, it tightens up the overall flavor and makes it richer.

Thank you for the meal

The different local Donbei

Click here for our impressions after comparing the "Donbei" varieties from Hokkaido, Eastern Japan, and Western Japan!

The main reason for the difference in taste between regions seems to be the change in the ingredients of the soup stock. It is often said that "strong flavors are preferred in the Kanto region, while light flavors are preferred in the Kansai region," but with Hokkaido now in the mix, local Donbei have a wide variety of flavors.

"Kita no Donbei" available only in Hokkaido

By the way, the Domingo editorial team tried the "Donbei Tasting Set 1 Set (12 meals)". There are also big differences in the curry udon, with the Hokkaido version using pork, while the versions outside Hokkaido use beef. It's fun to try to find the differences between them.

Donbei Taste Comparison Set

Why not enjoy the different tastes from each region?

*All information listed is current as of December 2024. *All published information may be subject to change, so please check the official website for details.