Hanamaki soba (buckwheat noodles)（hanamakisoba)
Kakesoba with a sprinkling of Momi Nori (dried laver) on top. The name “Hanamaki Soba” was derived from the image of cherry petals sprinkled on top of the buckwheat noodles. Some say that the name “Hanamaki” was derived from the fact that the seaweed was compared to a flower on the rocky shore and sprinkled on top of it. It is said to have been invented in the Edo period (1603-1868), and is described in “Morisada Manuscript,” a book on customs and culture in the late Edo period (1603-1868), as “Hanamaki: Asakusa Nori wo Aburi to Mabu Kafu” (Aburi and rubbed with seaweed).
It is often served in a bowl with a lid, and when the lid is opened, the aroma of the sea can be enjoyed along with the steam. To enjoy the aroma of the seaweed and the soba flavor, wasabi (Japanese horseradish) is usually used as a condiment instead of green onion.
