This is Zaru Soba (Cold Soba noodles) with Tsuyu (sweet-savory dipping sauce). Got to be one of the best new dishes I’ve tried recently, very nice, subtle flavors, great for a hot day.
Check out tsukemen as well if you haven’t yet. Similar style with dipping noodles but on a thick and rich broth.
It’s one of my favorites! I was taught how to make the soba noodles and dipping sauce by two different masters while living in Hokkaido, several years ago, but it’s hard to find the same quality of buckwheat flour abroad.
So, could you please recommend a recipe that comes close?
Unfortunately it is not a matter of recipe, but a matter of materials. The buckwheat flour used to make soba noodles is very fine, and hard to find outside of Japan where buckwheat flour is much coarser. The only option—that I know of—is to buy dried soba noodles.
