Cold Soba Noodles

Toast the anchovies and dried filefish in a dry pan to remove any fishy odor.

Char the vegetables slightly to enhance their sweetness and improve the flavor of the broth.

Soak the shiitake mushrooms in water beforehand.

Pour in 1 liter of the mushroom soaking water and add the charred vegetables to boil.

Once it boils, remove the kelp, add the toasted anchovies and filefish, and simmer for about 20 minutes.

Strain the broth through a wet cheesecloth to prepare a clear broth.

Boil 1 cup of mirin and 1/2 cup of rice wine first to evaporate the alcohol.

Add 500ml of the broth, then add soy sauce and sugar to taste.

Stir until the sugar dissolves, bring to a boil, and add the bonito flakes if you have them.

Bring to a boil once more, turn off the heat, and let it cool.

Once the seasoned soy sauce has cooled, strain it through a sieve again.

Store in a glass bottle in the refrigerator for future use.

Boil water in a large pot, add the buckwheat noodles, and cook for at least 4 minutes.

Rinse quickly in cold water and rub thoroughly to remove starch for chewy noodles.

Soak in ice water, rinse, and then roll into neat portions.

Place the noodles in a bowl and pour the chilled dipping sauce over them.

Serve with garnishes like grated radish, green onion, seaweed strips, yellow mustard, and radish sprouts.