Japanese Noodles: Soba, Somen

Pasta dishes are always a good idea!

Various cold and hot noodle dishes.

Somen, Soba: cooled

(*) Kazuobushi: a kind of sprinkle seasoning made of brown, grated and dried fish. Remembers everyone because the kazuobushi pieces move on hot food as if they were still alive.

Make noodles. Note: somen are ready within two min because of their thinness. Cool noodles completely by holding them in colander under cold tap water.

Prepare pasta sauce for dipping: Dilute noodle sauce with water according to instructions on bottle. For “Ninben Tsuyu no moto” sauce, the ratio of sauce to water is 1:2.

Prepare other ingredients that can be added to the dipping sauce later : seaweed (nori), cut into narrow strips (about 5x20mm) or possibly already bought in this form, kazuobushi, wasabi, leek chopped, grated sesame seeds. Ready !

Serve and eat:

Bring the noodles and dipping sauce each to the table in separate dessert bowls per person. Add wasabi, kazuobushi, nori, etc. to the sauce as desired. Add and dip the noodles each in the sauce before eating. Japanese noodles should be sucked into the mouth and eaten while gulping loudly. While doing so, keep the distance mouth bowl small and gradually guide the noodles into the mouth with the chopsticks. “Western” noodles, such as spagetthi, which are also quite popular in Japan, but should be eaten in the same way in Japan, without noises v

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