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Continuing on our Japanese Cuisine theme from yesterday, here is a great food blog post about a visit by the blogger to one of the premiere soba noodle makers in Japan. The post has a lot of large images in it, so it will probably be quite slow to load for you, but be patient because it's worth it.
It's typically not too difficult to find packaged soba noodles in supermarkets these days, but you can also buy them online readily. As the blog post makes clear, making them by hand takes a fair amount of skill and practice compared to, say, Italian ribbon-shaped pastas, which are much more amenable to beginner cooks. The traditional recipe of soba served with a little soy-mirin dipping sauce is a great accompanyment as part of a Japanese menu. I usually stir-fry up some veggies (whatever is on hand) and toss plain, cooked soba with the veggies in a sauce of soy, rice wine, chili garlic sauce and hoisin; I know that's sort of a mish-mash of Japanese and Chinese, but the end result is pretty damn good.
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