[1] There are two varieties of tensoba: one is served with a hot broth of dashi and soy sauce; the other is served with cooled soba and dipped in tsukejiru (lit.

The dipping variety is also called tenzaru-soba or ten-seiro, depending on the soba shop or stand.

Like tendon, tensoba uses many kind of vegetable or seafood tempura, or kakiage (lit.

It was first eaten as a hot broth soba with kakiage, using the adductor muscles of surf clams.

In Kanto and Kyushu, the soba shops often use satsuma age (fried fish cake) or chikuwa for tempura.