Toshikoshi Soba

Because Soba noodle is simple dish there are so many philosophy behind to it.  This is similar to Sushi culture.  I was always thought it's difficult to make good one at home as for the noodles itself and the soup.  Yet this year, I was able to make soup with good quality combined dashi package.

Because the dashi package became so good recently, as the one on the photo.  Special one can produce really good dashi for soba which is usually used old Katsuo and Maguro and sometimes mackerels.  I was able to make soba soup with the stock, soya sauce and mirin.  The noodles are dried ones but I bought it at soba shop in Kumamoto.

「年越し蕎麦」蕎麦とは、家では店のように美味しいものが再現できない深いものだと思っていたが、茅野のやの枯節出汁で、本格蕎麦出汁を家で再現できることができた。最近の日本の出汁ブームは凄く、家庭でも蕎麦出汁がとれるようにまでになった。

材料は、上記写真の出汁を丁寧に煮出したもの、キッコーマンの醤油、みりん。私の好みでは、カツオか鮪節の酸味が足りなかったが、驚くほど蕎麦屋の出汁に近いものができた。

蕎麦は、阿蘇蕎麦道場の乾麺。ここの乾麵は、素朴で市販の乾麵とは違う。好みはあると思うが、蕎麦粉っぽさが好きだ。