Yokohama Living

Summer has come. People gravitate toward cold and light food naturally. Soba, the thin noodles made from buckwheat flour, is one of the most popular summertime foods in Japan, and a prime choice for a quick meal. Here is how to prepare cold soba at home.

What to buy:

• A package of dried soba. 100 to 120 grams serves a moderate eater.
• Men tsuyu (Dipping soup for noodles) Concentrated type, like the one shown in the photo below is recommended. The letters say “Noh-shuku 2-bai” meaning that you need to diluted it with the same amount of water as the soup. Mentsuyu is very handy. You can use it not only for soba or other kinds of cold noodles, but for making soup for hot noodles or cooking meat and vegetables.

How to prepare:

1. Bring generous amount of water to boil in a big pot. Put soba in and boil for 5 – 6 minutes or as instructed on the product package.
2. Take noodles out into a strainer (ideally bamboo strainer), rinse and cool it immediately under running water. Drain very well and put soba on a plate.
3. In a small bowl or a cup, put the same amount of mentsuyu and water. It’s ready to dip and slurp!

The traditional condiments such as chopped negi (spring onions) or wasabi add sharpness to the taste. For occasional luxury, you can get a few choices of tempura to put on the side of soba. More to learn.