Soba 3 ways for one meal.
Soba miso soup, warming up an ikura zaru soba. Then hot soba, with chrysanthemum leave pesto.
The cooking water of the ju-wari (100% buckwheat) soba, miso, enoki mushrooms…
Freshly boiled and chilled soba, salmon roe, shiso leaves.
Pesto of shungiku (young chrysanthemum leaves), sesame, olive oil, garlic and parmesan cheese. With sweet green chili pepper. On hot soba. The leaves have a pleasant acidity. Great balance and green taste.