Soba Enlightenment: Be Lucky!

Be careful what you wish for! Mamie finally got back to me and with more information than a novice soba eater can digest. After a few e-mail exchanges, I distilled the wealth of enlightenment down to a practical amount of information that will help to put you on the road to ‘all things soba’. Like any kitchen knowledge (or knowledge in general), it’s nice to build things up by degrees. When you are ready to make soba noodles from scratch, let me know. Mamie gave me the skinny (recipe) and I’ll be glad to share it with you when you’re inhabited by your inner culinary samurai. In the mean time, here’s some useful (and some fun) information.

Mamie tells me that Soba and Japanese culture cannot be separated. Soba is eaten for good luck, eaten on December 31 just before the New Year (also for good luck) and that the long lasting noodle symbolizes good luck (detecting a trend?), long lasting happiness and long life. This is serious stuff!

Soba can be eaten hot or cold. Hot means soup, and we can do that later. When it’s eaten cold, you want dipping sauce. Apparently the recipe I gave you is not Japanese (don’t tell me I didn’t warn you!). Mamie gave me a recipe for Dashi (a broth made with seaweed and dried tuna flakes…which may sound unappealing but is actually delicious) and we can also get to that later. What you need to know now, is that you can buy instant concentrated dashi at a supermarket that carries Japanese supplies. Simply dilute the concentrate with water and serve with some chopped scallions, wasabi (beautiful green Japanese horseradish) and some shredded seaweed (if you are going totally authentic).

Mamie recommends that you buy either dried or frozen soba noodles. Apparently the fresh stuff can be “very good or terrible”(that’s a direct quote). Generally soba is grey-brownish. The green noodles that are in this photo and the previous soba entry are made with green tea.

Click here for Mamie’s website, Japanese Cooking Studio. When you visit, check out the links about Japanese dining etiquette, how to hold chopsticks and a few recipes as well.

Thanks Mamie...I’m feeling lucky already!