Comparison of Donbei Tempura Soba

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

First, let's compare the Donbei Tempura Soba, starting with the Hokkaido flavor. The first is the Hokkaido flavor, which 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 kombu soup stock, and is a perfect match for the tempura shrimp!

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

The last flavor is limited to western Japan. Rather than soy sauce, you can taste the full flavor of the dashi broth made from honkashi and kombu (kelp). As with the kitsune udon, the Japanese pepper condiment is a nice spice! Sprinkling it on top tightens the overall flavor and gives it a richer taste.

Thank you for the meal!

So many different types of local donbei!

Click here to see how we compared the Hokkaido, East Japan, and West Japan limited flavors!

The main reason for the regional differences in taste seems to be the change in the ingredients used to make the dashi. It is often said that "Kanto people prefer a strong flavor, while Kansai people prefer a light flavor," and with the addition of Hokkaido, there are many variations in the taste of 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 try to find the differences between them.

Donbei Eating Comparison Set

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