Where did okame soba originate? Ingredients used are also explained.（Okamesoba)
buckwheat noodles in hot brothold name of Tokyo
Kakesoba is a type of buckwheat noodle with an assortment of ingredients such as fish paste, shiitake mushrooms, and greens. It is said to have originated in the late Edo period (1603-1867) at a soba shop called “Ota-an” in Negishi, Taito-ku, Tokyo, and was so named because the ingredients were arranged to resemble the face of an otafuku (a type of fish). Yuba leaves tied in a butterfly shape are placed above the bowl to resemble hair or eyes, a salted matsutake mushroom is placed in the center like a nose, and two pieces of fish paste are placed on either side of the matsutake mushroom to resemble a face with a bulge at the bottom. Two pieces of fish paste are placed on either side of the matsutake mushrooms to form a swollen face. Mitsuba leaves and egg rolls are sometimes used to make the mouth and collar. Until before World War II, some restaurants placed nori (seaweed) under the yuba to emphasize the black hair. This dish shows Edo’s chic style of making a face that invites good fortune.
