The demand for soba, the buckwheat noodle with an ever growing fan base, skyrockets at the end of the year as most Japanese households get ready to celebrate the passing of the new year with this age old tradition. Toshikoshi soba, or passing of the year soba, reflects the Japanese love for the simple and modest, and is thought to bring good luck and fortune. The best part is that unlike osechi, the New Year's cuisine, it's easy and affordable.
Dried soba noodles are available in most Asian grocery stores or on Amazon. You can enjoy it cold (in a dipping sauce - recipe shared on the somen post) or in a warm broth. Since new year's eve is typically cold in the northern hemisphere, I'm sharing the warm version for my last post of the year.
To cook the soba noodles, follow the directions on your package. Typically, you boil the noodles in an unsalted pot of water and then give it a nice rinse. The earthy buckwheat flavors of the noodles pairs so well with dashi, it's sure to warm your soul for the last day of the year.
Before I sign off to clean the house to welcome the new year (another Japanese New Year's tradition), I want to thank you for following the blog this year. Starting a cooking blog has been a dream for a while and this year, I finally made it a reality. I can't wait to share more recipes with you in 2016. See you in the new year!
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