Zaru Soba

 

 

 

 

 

 

Zaru soba (buckwheat noodle) has been my favorite food since I was little. I was not fun of eating up until the first year of my corporate world. I remember my parents were so disappointed whenever we went to the restaurant, I ordered the plain zaru soba. That all I could eat outside the home. It is not child food, more like older people’s food. I just did not like the food grown-up. All changed when I started eating the dinner with clients almost every night, sushi, eels, tempura. I was a market researcher, and arranged lots of the focus groups and monitoring tests, almost every night. I was forced to eat new foods with other people, and all of sudden I developed the taste.  I cook almost every night because I still do not like easting, so I prefer eating something good.

Zaru soba is made of buckwheat, and eats cold. You dips a half of the noodle into the dipping sauce, and swallow it with noise. Swallowing probably was the key why I liked it.  Not eating like food. Sauce is made of dashi (bonito), sake, sugar and soy sauce. You add condiments, dried seaweed, wasabi, sliced scallions, grated daikon (white radish), or yamaimo. Better version comes with shrimp tempra.

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