Chilled Zaru Soba Buckwheat Noodles with Dipping Sauce

First, prepare the dipping sauce (tsuyu). In a small saucepan, combine the soy sauce, mirin, water, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Do not boil vigorously. Remove from heat and let it cool completely. For best results, chill the sauce in the refrigerator for at least 30 minutes.

Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package instructions, typically 4-5 minutes. Stir occasionally to prevent sticking.

Once cooked, immediately drain the soba noodles in a colander. Rinse them thoroughly under very cold running water, rubbing gently with your hands, until the noodles are completely chilled and any excess starch is washed away. This prevents them from sticking and maintains their firm texture.

Drain the noodles very well and divide them into individual serving portions. Arrange them neatly on zaru (bamboo serving trays) or chilled plates.

Prepare the garnishes. Thinly slice the green onions and finely shred the nori seaweed. Place small amounts of green onion, shredded nori, and a dab of wasabi alongside each plate of noodles.

Serve the chilled soba noodles with the cold dipping sauce. Guests can add green onions and nori to their individual dipping cups, along with a bit of wasabi, before dipping the noodles into the sauce.