{"title":"Japanese Soba","description":"\u003cp\u003eBuckwheat noodles: darker, nuttier and firmer than udon, eaten hot in a soy-and-dashi broth or cold with a dipping sauce. In an instant cup they come with a tempura fritter or a fried tofu pouch.\u003c\/p\u003e","products":[{"product_id":"nissin-donbei-tempura-soba","title":"Nissin Donbei Tempura Soba — Japanese Buckwheat Cup, 143g","description":"\u003cp\u003eNissin's extra-large soba cup: buckwheat noodles in a dark, bonito-heavy broth, with a battered fritter you drop in at the end so it stays crisp. Buy it if you want the big Japanese soba cup rather than another udon; if what you remember is the sweet fried tofu, that is the kitsune udon instead.\u003c\/p\u003e\n\n\u003cp\u003eOn the cup: 日清のどん兵衛 特盛天ぷらそば［東］. Soba is the buckwheat noodle; the 天ぷら is a battered fritter with small prawns in it; and the shichimi, a seven-spice blend built on red chilli, is mixed into the powdered soup rather than coming in its own sachet.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e: Dark and savoury rather than delicate. The broth is led by bonito with a soy backbone and a slightly sweet edge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: A straight, firm soba noodle you can slurp. Left sitting in the broth the fritter softens and turns chewy; kept on top it stays crunchy right to the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe crispness is yours to time\u003c\/strong\u003e: On at the end for crunch, in at the start for a soft, soaked batter. Nissin built it for the first; plenty of people in Japan do the second on purpose.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIt is a big cup\u003c\/strong\u003e: 143 g, 102 g of it noodles. Plenty of people say it is more than they can finish in one sitting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot the Donbei you have seen in the shops here\u003c\/strong\u003e: The cup sold around Sydney as \"Donbei Tempura\" is an 83 g export cup and it is \u003cem\u003eudon\u003c\/em\u003e. This is the 143 g soba one Japan sells.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: Contains crustacean, wheat, gluten, buckwheat, egg, milk, sesame, fish and soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens, one more\u003c\/strong\u003e: Australia's allergen chart has no buckwheat category, so buckwheat cannot appear in an Australian allergen box — check the ingredients, not the chart; ours is the fuller list. The Japanese pack does declare it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe broth is dashi: a stock of dried bonito, or \u003cem\u003ekatsuo\u003c\/em\u003e, which is smoked skipjack tuna shaved into flakes, with soy behind it. Nissin makes this cup in two versions, one for eastern Japan and one for western; this is the eastern one, the darker and more soy-forward of the two. It stands three minutes, where the kitsune udon cups take five. Pour to the line inside the cup, and put the fritter on after the water, not before, unless you want it soft.\u003c\/p\u003e","brand":"Nissin","offers":[{"title":"Default Title","offer_id":48314929086690,"sku":"SH-NDL-0025","price":7.69,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/nissin-donbei-tokumori-tempura-soba-cup.webp?v=1789333168"}],"url":"https:\/\/shintop.com.au\/collections\/japanese-soba.oembed","provider":"Shintop Trading Australia","version":"1.0","type":"link"}