Mori Soba w/ Kaeshi (盛り蕎麦): Cold Noodles?

Ever had cold noodles? I don’t mean the type of cold noodles you get at a bad Italian restaurant that didn’t warm your spaghetti up to temperature.  I’m talking about the traditional Japanese summer dish known as Soba.  I doubt many of you have heard of this dish before (unless you are Japanese or lucky enough to have a Japanese friend make this for you).  This isn’t readily served at many Japanese restaurants because normally they are hand made at the restaurant and is very labor intensive.  Soba noodles are made from buckwheat and used in a variety of dishes around Japan.  They can be eaten cold or in a hot soup broth.  Either or, you can’t go wrong with this cold version I’m about to teach you.  It’s amazingly simple because unlike authentic Japanese restaurants, we’ll be buying everything pre-made.  I never really heard of anyone making this dish by hand as it takes a professional chef to roll the doe out to the proper consistency and to cut it razor thin.  Here in Southern California, there is a plethora of Japanese stores where you can get these ingredients from, but if you don’t have one in your local area, you might have to trek a little further to get these ingredients as some of these ingredients, such as the Kaeshi (the broth for dipping the noodles) and the specific type of seaweed won’t be available anywhere else.


1 serving of Soba noodles (they are separated by single portions in the bag)
1/2 cup of Kaeshi
1/4 cup of seaweed (you can look at the photo to see what type it is as I’m not sure of the proper Japanese name)

Here are some photos to help you on your supermarket trip!


This is probably going to be the most simple dish you can make, but the hardest part is going to find a store that sells the ingredients.  First, set up a pot of boiling water and put a pinch of salt in it to prevent the soba from being water logged.  After it boils, add in a single serving of the soba noodles (they are neatly tied into single portions in the bag for you).  Continue to boil until they are soft enough to bite into, but aren’t falling apart to the touch.  They need to be somewhat firm.  However, as with anything you are cooking for yourself, you can cook it to however firm you like them.

After they are done to the particularly texture you are looking for, drain them into a collander.  Wash the noodles 3-4 times thoroughly until they are cold to the touch.  This dish is meant to be eaten cold.  Let them air dry for a few minutes.  Take the bottle of ready-made kaeshi and pour it into a very small sized bowl.  The kaeshi can be made by hand, but I personally like this brand and it will suffice for a home made version.  Plate the noodles, garnish with some seaweed, and get ready to dip the noodles into the kaeshi and experience a wonderful Japanese tradition.


~ by thankgoditsfood on January 23, 2010.

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