... is what you thought?Depending on the area, a kitsune soba can turn into a tanuki soba.Typically when fried tofu is added it is "Kitsune" soba Agedama* (i.e. Tenkasu**) and is not "Tanuki" soba.
No idea what this means, since I'm not a Japanese food connoisseur.
*bits of fried batter left after cooking tempura\
**another name for AgedamaWhen adding the fried tofu in Osaka, the "Udon*" are "Kitsune", but the "Soba" of the fried tofu is called "Tanuki".
*Thick japanese wheat noodlesKitsuneTanukiThe added Agedama to the soba makes the Udon look like a "stylish Tenkasu".By the way, when someone adds fried tofu and Agedama to both sides, it becomes "badger" soba.BadgerReally ...
*chew* *chew*
that's pretty clever, Yukari-sama
*chew* *chew*.*chew* *chew* *chew*Hm?What is it, Chen?Is the tsuyo a bit too spicy? Should I dilute it for you?
Depending on the area, a kitsune soba can turn into a tanuki soba.
Typically when fried tofu is added it is "Kitsune" soba Agedama* (i.e. Tenkasu**) and is not "Tanuki" soba.
No idea what this means, since I'm not a Japanese food connoisseur.
*bits of fried batter left after cooking tempura\
**another name for Agedama
When adding the fried tofu in Osaka, the "Udon*" are "Kitsune", but the "Soba" of the fried tofu is called "Tanuki".
*Thick japanese wheat noodles
Kitsune
Tanuki
The added Agedama to the soba makes the Udon look like a "stylish Tenkasu".
By the way, when someone adds fried tofu and Agedama to both sides, it becomes "badger" soba.
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