{"id":450,"date":"-0001-11-30T00:00:00","date_gmt":"2024-02-11T11:42:29","guid":{"rendered":"https:\/\/www.allintokyo.com\/?p=102"},"modified":"-0001-11-30T00:00:00","modified_gmt":"2024-02-11T11:42:29","slug":"abura-soba","status":"publish","type":"post","link":"https:\/\/www.allintokyo.com\/?p=450","title":{"rendered":"Abura soba"},"content":{"rendered":"Literally meaning ‘oil noodles’ (don’t worry – they’re less greasy than you might expect), this dish was born around Musashino in western Tokyo. Both noodle joints Chinchintei and Sankou claim to be the originator of this mix of soupless noodles, toppings and vinegar – they both started selling it over half a century ago. Since the dish contains little to no oil, it seems strange that the name has stuck. Some say it’s to differentiate it from tsukemen, some say it’s because there’s some oil in the sauce, but we like the explanation that you’re ‘coating’ the noodles with sauce as you eat. ","protected":false},"excerpt":{"rendered":"

Literally meaning ‘oil noodles’ (don’t worry – they’re less greasy than you might expect), this dish was born around Musashino in western Tokyo. Both noodle joints Chinchintei and Sankou claim to be the originator of this mix of soupless noodles, toppings and vinegar – they both started selling it over half a century ago. Since the dish contains little to no oil, it seems strange that the name has stuck. Some say it’s to differentiate it from tsukemen, some say it’s because there’s some oil in the sauce, but we like the explanation that you’re ‘coating’ the noodles with sauce as you eat.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-450","post","type-post","status-publish","format-standard","hentry","category-news"],"yoast_head":"\nAbura soba - ALLINTOKYO.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.allintokyo.com\/?p=450\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Abura soba - ALLINTOKYO.com\" \/>\n<meta property=\"og:description\" content=\"Literally meaning ‘oil noodles’ (don’t worry – they’re less greasy than you might expect), this dish was born around Musashino in western Tokyo. Both noodle joints Chinchintei and Sankou claim to be the originator of this mix of soupless noodles, toppings and vinegar – they both started selling it over half a century ago. Since the dish contains little to no oil, it seems strange that the name has stuck. 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