The Japan Timesさんのインスタグラム写真 - (The Japan TimesInstagram)「Literally translated as “meat bone tea,” bak kut teh is an aromatic pork rib broth found in Singapore and Malaysia, but why not enrich this “tea” with actual tea leaves? Bak kut teh is a soup that gets served with sides, but Okinawan soki soba adds ribs and wheat noodles to the broth for a meal in a single bowl. This recipe is a mashup — the spiced rib broth meets smoky tea and kombu for depth and noodles for bulk. Click on the link in our bio for the full recipe. 📸 Simon Daly (@everydaysimon) . . . . . . #Japan #soba #recipe #recipes #japanesecooking #japanesefood #japaneserecipe #日本 #そば #麺 #レシピ #料理 #日本料理 #美味しい #おすすめ #🍜」4月3日 17時05分