Asian noodles don’t always come steaming in a piping hot bowl. Countries throughout East Asia, especially in the north, also have traditions of serving their noodles cold. The Japanese buckwheat noodles soba, for example, usually are rinsed in cold water and served with a dipping sauce. The basic soba dish is morisoba—chilled buckwheat noodles and a dashi broth flavored with bonito flakes, kombu kelp, soy sauce and mirin, a type of rice wine. When the noodles ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?