RECIPES
FOOD PAGE
Japanese dishes
Table manners
Chopsticks
Ramen
Udon
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COLD SOBA
Japanese noodles
Soba noodles are thinner than Udon but thicker than Somen and Ramen noodles.
Soba can be prepared in several ways. This recipe shows one of them: Cold Soba. We won't describe how to prepare and cut the noodle dough.
Ingredients:
- Soba*
- Noodle soup*: e.g. Ninben Tsuyu no moto soup
- Katsuobushi*: dried and grounded Benito (Katsuo). Moves on hot food and looks like alive.
- Leek or green onion
- Grounded sesame
- Seaweed (nori)*
- Wasabi*: hot, green horse raddish creme
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
Preparation:
Noodles and Soup
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Boil the noodles. |
- Cool down the noodles by holding them under the cold water for a while.
- Prepare the noodle soup by adding water to the concentrated soup. Follow the instruction on the bottle (e.g. with Ninben Tsuyu no moto soup use the proportion: water - sauce 2:1).
Spices
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Cut nori (seaweed) in thin strings. |
- Cut some leek or green onion in small pieces.
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Arrange the seaweed strings, the leek, some grounded sesame, some Katsuobushi, and a little bit of wasabi on a plate. |
Serving and eating:
The noodles are served on a special bamboo plate. Every person gets a bowl filled with some noodle soup. The spices can be added into the soup individually. The noodles are dipped into the soup and eaten.
Noodle eating directions: Keep the distance between your mouth and the bowl quite small, and lead the noodles with the chopsticks step by step into your mouth producing sipping noises.
General information:
Noodles (Soba, Udon and Ramen) are very popular in Japan. Noodle restaurants can be found everywhere.
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