I tried making soba noodles as soba soba (buckwheat noodles) (buckwheat soba) with soba on top

I used a garlic for New Year "Harako sobaThis year I decided to make it as Toshikoshi soba. It seems that it is delicious as the state of maturity of the salmon roe goes quite nice. Originally it seems to be eaten around Iwate, soaked southern nose salmon eggs, warmed until it gets warm until they are brought to a side and gently salt with raw halaco and put it beside them It seems like things like.

So, I actually made it. The result is from the following.
This is what Ikra uses. It is what you get from a friend of Sendai.


Ikura of Iwate prefecture Miyako port city.


Like this. It looks very tasty with a feeling that it is piquant.


Prepare dashi and boil in Shinshu soba into boiling water.


It boiled.


I will put on the onion.


It is still soaked with soba if it is far.


I will furthermore put on something that shredded radish and Ikura.


Somehow it is a deluxe atmosphere.


And finished with seaweed.


It looks like this, Ikura is just as good as it feels, and it gets puffy when put in the mouth. There is no fishy smell and it is surprisingly easy for me. Since then, it's a little rich feeling.


Since it is not easy to get involved with buckwheat noodles, finish with scoops and eat it OK. After all, because the skin around Ikura protects the contents exactly well, the feeling of punch is doubled more than usual, which is quite a good idea.