Wheat flour is kneaded with some salt and warm water to form a dough, then torn into small pieces and stretched to form strings. Known as tenobe dango ("hand-stretched dumplings"), they are added to a dashi broth prepared from iriko (dried small fish). Other ingredients may include shiitake mushrooms and burdock. The soup is seasoned with miso and garnished with scallions and seri (Japanese parsley).

おばんざい さい家

豊後ろばた焼 天馬