Summer Soba

While on my world-backpacking safari in my 20's, I spent several months in Japan teaching English. I lived in a small town named Ugata in Mie-ken - famous for its seafood, Kashikojima Island and a thriving pearl industry.

One of my students, 9yo Kiri, turned up on my doorstep one evening and presented me with a tray of delicious food. She told me it was Summer Soba before scooting away. This is a classic Japanese summer dish - very refreshing as the noodles and all condiments are served cold. 

Soba noodles are made from Buckwheat. These are fast to cook, but must be thoroughly rinsed before being served. I change the rinsing water several times until the water doesn't look so 'starchy'. I used a bottled ready-made dipping sauce. In future, I would like to make my own sauce as the only one I could find included MSG. A great introduction to Soba Noodles can be found at Just Hungry. 

This is a fun dish for the kids to eat with chopsticks - if somewhat messy as the noodles are dipped into a bowl of sauce before being eaten. This dish is comfort food for hot days, and is typically vegetarian. Traditional condiments include: fresh Wasabi, chopped green/spring onions, Toasted shredded Nori (the seaweed mostly known for wrapping sushi). I seem to remember that my original experience with this meal also included Shiso (also known as 'beefsteak plant' or Perilla) - a plant commonly found in Japanese home gardens. 

The meal I served my family included some sliced cooked chicken (left over from Goi Cuon meal) sliced red peppers, green onion and Nori strips. I was the only one willing to sprinkle on some Shichimi.