Soba the traditional noodle of choice for Tokyoites. This tradition originates from the Tokugawa period, when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It was discovered that beri beri could be prevented by regularly eating thiamine-rich soba. In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would stop for a casual meal.
Soba is typically eaten with chopsticks. In Japan, it is considered acceptable to slurp the noodles noisily.
Oden is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household. Karashi (Japanese mustard) is often used as a condiment.
Oden was originally what is now commonly called misodengaku or simply dengaku; konnyaku (that of shirataki noodle) or tofu was boiled and one ate them with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular.
Siesta is a short nap taken in the early afternoon, often after the midday meal. Such a period of sleep is a common tradition in some countries, particularly those where the weather is warm.
En la cima del Takao, damos un paseo por la gastronomía tradicional. Los fideos Soba, el caldo con tropezones llamado Oden y la siesta, obligada tras un buen lunch de Domingo. Siempre digo que Japón es extremadamente parecido a España, por algo será.