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.

Shungiku salad

4 thoughts on “Soba-cube

  1. I couldn’t leave a comment on your grated mochi post, but I think this could be interesting for you: the mochi flakes, they used in wagashi shop are called koori mochi,ice/frozen mochi.
    It is produced in winter, fresh mochi is wrapped in paper and hung to dry otuside in the cold. Kori Mochi is used to decorate many Wagashi, but also as a dish mixed with hot water.

    • Thanks a lot for this explanation. Japanese friends amused by my “hari nezumi” showed me a bag of koori mochi. They get it from their tea ceremony school. I can buy some in specialty shops. But they didn’t know the name so it’s great that you told me.
      (that’s true comments get close automatically after a month, I should change that)

    • Chinese medicine says soba (buckwheat) is yang and warms you up, isn’t it ? It’s known in Japan too, but it is eaten year round because until the 1940’s, wheat flour was known, but not common. In Japanese mountains, they could grow only buckwheat. So the somen, ramen, udon, are relatively recent.

      Then it’s also a question of weather. I had rarely eaten chilled pasta, and even less chilled noodles, when I lived in the North of France. Even “iced coffee” and “iced tea” were a rarity. I remember having a “granite” (crashed ice) with coffee in holidays in Italy, and that sounded very special…

      In humid and hot Japanese Summer that completely makes sense. I don’t use air-conditioning, I rely on chilled noodles to cool me… This week the weather starts getting cooler in Osaka, so both are OK. When Winter arrives, the big specialty is kamo-namba soba, with duck and leeks in steamy hot broth.

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