Simple zaru soba.
Zaru-soba is “basket soba”, soba buckwheat noodles boiled, refreshed in ice-water and drained in a bamboo basket.
Served with a tsuyu, it’s a cooled sweet soy sauce soup. You dip the noodles in it before schlurping them.
Today I used matcha soba. I made the dashi with dry fish in hot water, then added low-sodium soy sauce and for the sweetness awamori (Okinawan sweet sake).
About different soba noodles :
Guided tour of my soba closet
Red okras. That’s the first time I saw some. They were a bit “hard raw”, so I steamed them and poured black rice vinegar.
Aubergine noodles AKA nasu somen. This is a recipe from the bog of Shizuoka Gourmet. I recommend it, that’s simple and excellent.
With the same tsuyu as the soba.
Dessert is “torufa” (dessert tofu) that I bought, I added a little coconut milk, kuro mitsu (syrup), pumpkin seeds, goji berries, dried currants, cocoa.
About that “torufa” :
Sorbet de mangue petillant et fleur de tofu -Entremets chinois rafraichis (Chinese desserts in a French spoon)