Cold meat soba is a traditional dish originating from the Yachi district of Kahoku Town in Yamagata Prefecture. Combining chilled chicken broth, robust inaka soba (country-style noodles), and the savory flavor of oyadori (mature chicken), this dish has been cherished locally for decades and is now recognized nationwide.
The Key Features of Cold Meat Soba
1. Origins and History
Cold meat soba emerged in the early Showa period in Kahoku Town. Its roots trace back to the Taisho era, when customers at soba shops paired leftover horse meat with noodles, creating an unexpectedly delicious combination. After the war, chicken became a more accessible substitute, evolving into the dish we know today.
2. Rich and Flavorful Broth
The broth is made using oyadori, chickens that have finished laying eggs, to extract a deep and concentrated umami flavor. At Tenoji, this clear and refined broth is combined with a secret tare seasoning, resulting in a flavorful yet clean taste. Guests can also request a stronger flavor to suit their preferences.
3. Premium Noodles and Ingredients
The inaka soba, crafted in-house, is made using 100% buckwheat flour sourced from Yamagata. These thick, dark noodles have a chewy texture and robust flavor, perfectly complementing the broth. The oyadori meat, sourced directly from Yamagata through carefully cultivated relationships, adds a satisfying crunch and a burst of flavor to every bite.
4. A Year-Round Favorite
Initially a dish enjoyed during the summer, cold meat soba has become a popular choice regardless of the season. Its refreshing chilled broth and hearty soba noodles make it a dish that appeals to all.
Another Yamagata Specialty: “Tori Chuka” (Chicken Ramen)
Alongside cold meat soba, another standout dish is tori chuka. Originally created as a staff meal at soba shops, this dish features firm ramen noodles served in a soba-style broth made with dashi. Its unique fusion of Japanese and ramen flavors earned it a spot on menus across Yamagata Prefecture.
Double the Delight with “Aimori”
Can’t choose between cold meat soba and tori chuka? Tenoji’s popular “Aimori” lets you enjoy both in one bowl. This playful dish offers the perfect opportunity to compare the textures and flavors of soba noodles and ramen noodles in a single sitting.
Conclusion
Cold meat soba is a dish that encapsulates the culinary traditions and flavors of Yamagata Prefecture. From the rich oyadori broth to the robust inaka soba and the savory delight of tori chuka, each bite is a testament to the region’s love of good food.
At Tenoji, you’ll experience an authentic recreation of Yamagata’s signature dishes, enhanced with innovative twists. Visit Tenoji and savor the taste of Yamagata’s culinary heritage!
For more details, visit the official website: Tenoji.