NoodlesNoodles have been eaten in Japan for centuries, although they originally came from China (like many things in the Far East). Noodles are very popular in Japan as a snack or as part of a main meal, and make a change from rice. In every Japanese town you will find many snack-bars selling ready-made noodle dishes, which are quick and relatively inexpensive.There is a Japanese variety which is very popular, healthy and easy to use - it’s called soba and is made from buckwheat. 100% buckwheat noodles are available, but in practice they are usually 70 or 80% buckwheat mixed with normal wheat. Soba can be bought dried from Japanese or other Asian shops. Buckwheat is rich in protein, minerals and bioflavonoids, and can help strengthen capillaries as well as with general cardiovascular problems and fatigue. It is also good for the digestion. However, it has been known for some people to suffer strong allergic reactions to it, so be careful if you have food allergies. Zarusoba This is delicious, especially in hot weather. It can be a snack or a light meal in itself, or part of a larger meal if you use slightly less.
Cook the soba in boiling water for a few minutes according to instructions (should be on the packet). Each person needs an individual small bowl for the cold sauce, consisting of dashi stock with a little soy sauce and mirin, and (optional) finely chopped spring onions - including the green part - and a small amount of wasabi (green mustard), mixed well into the sauce. It is normal to scatter some thin strips of nori (dried seaweed) on top of the soba.
Each individual then transfers some of the noodles into his / her small bowl of sauce and eats them from there, perhaps three or four bowls per person altogether.
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