Dish

Mori soba

Mori soba is made by cooking buckwheat noodles and then rinsing them with cold water to cool them down. The noodles are then served on a bamboo mat with a dipping sauce made from soy sauce, mirin, and dashi broth. The dish is often garnished with sliced scallions and wasabi. Mori soba is a refreshing and light dish that is perfect for hot summer days.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Buckwheat noodles have been a staple food in Japan for centuries and are often used in traditional dishes such as soba noodles and tempura. Mori soba is believed to have originated in the Edo period (1603-1868) and has been a popular summer dish in Japan ever since.

Dietary considerations

Mori soba is a gluten-free and vegetarian dish that is suitable for those with dietary restrictions. It is also low in fat and calories, making it a good choice for those who are watching their weight.

Variations

There are many variations of mori soba, with different dipping sauces and garnishes. Some versions use a dipping sauce made from sesame oil and soy sauce, while others use a milder sauce made from vinegar and soy sauce. The dish can also be garnished with sliced cucumber or pickled ginger.

Presentation and garnishing

Mori soba is typically served on a bamboo mat with the dipping sauce on the side. It is often garnished with sliced scallions and wasabi.

Tips & Tricks

To make mori soba, it is important to cook the buckwheat noodles until they are al dente. Overcooked noodles will be too soft and will not hold their shape when served cold. It is also important to rinse the noodles with cold water to cool them down and prevent them from sticking together.