Sunday, 12 January 2014

Tempura soba


Tempura soba is a lovely Winter Japanese dish, in this variation recepie Emiko used rucola, a bitter salad and little dried prwns for the tempura (deep fried) to put on top of the soba, buckwheat noodles in soy broth. The nice bowl is a Aizu-nuri, laquer from AizuWakamatsu, hand made black with a great red spiral. For both pictures I used the 105 mm. Micro Nikkor fully opened at f 3 (at short focus distance) for a bokeh effect, a tungsten spotlight soften by a canvas on a frame.