Monday, August 16, 2010


I know it seems like all we do is eat . . . and until school starts, that's pretty much the truth! (Though we've also been spending a lot of time at the beach.)

Tonight, Nana and I went out for soba, one of our favorite Japanese foods, at a noodle shop down the street from our place.

Soba is a thin buckwheat noodle that can be served either hot or cold. It packs a lot of flavor, even when unseasoned, and has the most fiber of any Japanese noodle style.

The simplest cold soba (mori soba) is basically a pile of noodles on a plate, which you dip in an icy broth (tsuyu) of sweetened soy sauce, seaweed stock, and rice wine--flavored with wasabi (Japanese horseradish) and scallions to taste.

Eating cold soba noodles is a real test of one's chopstick chops. Here's Nana's technique, demonstrated on a plate of zaru soba (cold soba with seaweed):
(Note: E-mail subscribers may have to click through to the blog to view the video.)

There are also a variety of hot soba dishes, which usually take the form of a big bowl of soup. I picked one at random and ended up with the standard soba-noodles-in-soy-broth with a topping of some kind of pickled vegetable (Nana guessed rapeseed) and flavoured with a bit of lemon peel.

The result was delicious, and totally unexpected! That dash of lemon, plus the bitterness of the pickle, gave the ol' soy broth a whole new flavor. Yum!


  1. Did Nana actually eat that entire plate of noodles?!!!!!!

  2. Awesome video demonstration, you guys. This post makes me want to jump on the next boat across the Pacific. One question: what do you drink with soba??

  3. Usually you drink cold (herbal) tea made with roasted barley. Good stuff--kind of a woody flavor.

    And if you do find that you're overcome with the urge to visit, let us know!