I tried making mozzarella cheese soaked in soy sauce "soba noodle pickled cheese Toshi-koshi soba"

To a cup noodleEuropean cheese curryThere is something to put sprinkle cheese on the spaghetti and so on, so, "I wonder if it is Japanese style cheese, can you use it for the year-end sobriety?" And finds variously based on the rundown theory. As a result of examining it, I decided to use "pickled cheese".

Pickled mocharella cheese soup stock | Delivery of delicious dairy products from Midori Hida No-ri
http://www.bokuseisya.com/cheezeduke.html

This is the real thing, 100 grams with tax included 594 yen


"It is recommended for Japanese dishes such as sushi sticks, for salted rice dishes, pickled rice bowl again." Because it is written as Japanese food, soba is also suitable ...... It should be.


So whilst boiling hot water boils the buckwheat, I will also make dashi


In the meantime, cheese is rolled


Although I try to slice, it got pretty difficult to stick with a knife in a kitchen knife


What a mozzarella feeling, this can be quite expected


It does not seem like a muddy appearance


Tamariya soy sauce is also a good feeling, so I will leave it without throwing it away


Boil it while you are doing it


I will pour out soup


And I will arrange the pickled cheese


Scattering the scallion to complete


The part of salmon soy sauce pickles reflects light moderately, it is very fresh, and the smell is also good.


That's why


Extensive tremendous cheese rusty, diamonds


As a taste "After all, it fits unexpectedly". Unlike ordinary cheese, because it is soaked in soy sauce, it has been reborn as Japanese style cheese, it melts in the tempura due to the hot sushi dashi, it becomes entwined with soba, so the texture when you put it in the mouth also tastes Is also very unique. It does not seem a bit like an appearance, but that's why it's for people who say "normal Toshikoshi soba is already tired."