I guest posted the other day at Turntable Kitchen. Kasey and Matt are in Japan, which is one of the places Jack and I loved the most. We spent a week in Kyoto and one of the first things we set out to find was soba. It’s served in teeny tiny hundred-year-old restaurants. The noodles are handmade, and cold soba is served plain with a dipping sauce. Just dip and slurp. The louder the better.
Since the soba I make at home comes from a box I, of course, add stuff. But I try to keep it simple. We’ve been loving this version lately where the cucumbers are sliced into nearly the same shape as the soba. It’s a great refreshing option for summer because you feel like you’re eating bowl full of noodles, but with half as many actual noodles.
You would never see avocado with soba in Kyoto, but, well, I’m not the one that’s in Kyoto right now. So bring on the avocado.
I have this julienne peeler. It’s a gadget worth getting because it takes up no space in your drawer. There are less expensive ones… I went for this one because it had good reviews and it wasn’t a wacky neon color.
