The tradition of eating soba originates from the Tokugawa period, also called the Edo period, from 1603 to 1868. In the Tokugawa period, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would stop for a casual meal. At that time, the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beriberi due to their high consumption of white rice, which is low in thiamine. It was discovered that beriberi could be prevented by regularly eating thiamine-rich soba.
Serves: 2
Total Cooking Time: 20 minutes
Ingredient
8 once Buckwheat Noodles
5 g Minced scallions
5 g Crushed seaweed
Seasoning
½ tbsp Soup Soy Sauce
1 tsp Sea Salt
1 cup dashi or chicken stock
¼ cup mirin
Method
Step1
Bring a large pot of water to a boil, and salt it. Cook noodles around 4 minutes until tender but not mushy. Drain, and quickly rinse under cold running water until cold.
Step2
Combine dashi or stock, soy sauce and mirin.
Step3
Sprinkle chopped seaweed and chopped green onion over the noodles. Serve noodles with garnishes, with sauce on side for dipping.
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