Real totally hand made traditional noodles, blended with Japanese artemisia leaves, delicately left to stand at low temperature and slowly dried until perfect. You'l be surpried and charmed by the delicate, subtle, artemisia taste and fragrance.
We suggest eating them cold with a soy sauce or a dashi stock "dashi shoyu" ( Kamebishi dashi shoyu, 1 volume of sauce for 3 to 4 volumes of water ; or Kyoto Uneno dashi shoyu as it is or 1 volume of sauce for 2 volumes of water ).
Preparation for 180 grs of Yomogimen :These traditional noodles, delicate to cook, must be prepared in the following manner.
-bring 2 litres of water to the boil
-plunge the soba into the water and stir gently
-stir delicately for 4 minutes until they are translucent
-taste to check texture -remove the noodles from the heat and place in a strainer
-rinse in cold water, stirring delicately
-strain
-eat within 5 minutes from straining to take full advantage of the flavour and texture.
BASIC SAUCES to accompany soba, sômen and udon
Tsuyu sauce for soba, 4 people
· Basic sauce: 33 cl dashi stock + 5 cl soy sauce + 3 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 3 cl mirin
Tsuyu sauce for somen and udon noodles, 4 people
· Basic sauce: 40 cl dashi stock + 5 cl soy sauce + 4 cl mirin
· Less salty sauce: 25 cl dashi stock + 6 cl soy sauce + 5 cl mirin
