Buckwheat noodles are eaten spread on a bamboo plate. The ingredients are seaweed slices, green onion slices, wasabi, and radish puree. The dipping sauce is usually prepared with bonito fish, kombu stock, soy sauce, and mirin. . When eating, inhale the sauce along with the noodles and let the noodles slide gently across your tongue, which is a wonderful taste memory.

Traditional soba noodles

Ingredients:

1 bunch of buckwheat noodles (100 grams), 1 tsp ginger paste, 1 tsp minced green onion, 1 tsp wasabi spoon, a little shredded seaweed

Seasoning:

1/2 cup of buckwheat noodle sauce

Method:

1. Put the buckwheat Put the noodles into boiling water, blanch them for about 5 to 7 minutes, pick them up with a ladle, and quickly put them into cold water and wash them with your hands to remove the sticky liquid on the noodles. Drain the water and place them on a bamboo net. Then put shredded seaweed on the noodles. Reserve the scalding water for later use.

2. Put the sauce into a small bowl, add ginger paste, minced green onion, mustard and other ingredients according to your personal taste, and mix evenly.

3. Pick up some noodles with chopsticks, put the noodles into a small bowl with the sauce, let the last 1/3 of the noodles be dipped in the sauce from step 2, and then put it into your mouth. Eaten in. After eating the noodles, add the noodle scalding water from step 1 to the remaining sauce, mix well and serve as soup.