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Zaru Soba [笊蕎麦]

Zaru soba is a Japanese chilled noodle made with buckwheat. It may seem simple, but there can be big differences in how it is prepared and of what quality the noodles are. In our shop we have normal, organic and top quality soba. In Japan you can find restaurants that are specialized in soba, some are even very famous for their soba dish. This Zaru Soba recipe is for a dish that is often eaten in Japan during the hot summer months. The noodles are made of buckwheat, which are very healthy. The noodles are often served on a tray with a bamboo mat. You eat the noodles by picking them from the tray, dipping in the sauce and stirring lightly. It has a pure and light flavour.


  • 360g soba
  • 2 spring onions, thinly sliced
  • 1 sheet nori roasted seewead, thin matchstick slices
  • 30g wasabi powder
  • 30g ginger, grated
Dipping Sauce
  •  1 liter water
  • 1 tbsp dashi no moto (Shimaya)
  • 2 tsp sugar
  • 100 ml tamari soy sauce (can be substituted with normal Japanese soy sauce)
  • 8 tbsp mirin (Kotobuki)
Extra toppings
  • shichimi togarashi (S&B)
  • roasted sesame seeds (Foreway)


Make first the stock. Bring the water to a boil and add the dashi powder. Add the tamari, mirin and sugar and mix till the sugar is dissolved. Check the seasoning, adding more tamari or sugar as needed. Let cool.

Bring another pan of water to the boil and cook the noodles for about 5 minutes. Drain immediately and rinse it under cold running water. Rub the noodles with your hands in a washing motion under the water to remove excess starch.

Drain the noodles well and put it on a soba basket or a big plate. Use a scissor and cut the nori into thin matchsticks pieces.

Put a little of the spring onions, wasabi and ginger in a small bowl. Pour a portion of the dipping sauce into each bowls and serve with the soba, roasted sesame seeds and shichimi togarashi.

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