Refreshing and Delicious Buckwheat Noodles

Soak two pieces of dried kelp in lukewarm water 10 minutes beforehand to prepare a refreshing, savory broth.

Mix 700mL of kelp stock with 100mL of buckwheat soba sauce, taste and add more if needed, then place in the freezer to create slushy ice.

Finely chop the green onions, chives, and scallions and set aside in a bowl.

Grate the summer radish, rinse once in water to remove the spicy and bitter taste, and drain using a strainer.

Add a drop or two of oil to the kelp broth with the grated radish and mix.

Pour plenty of water into a pot and bring to a boil.

When the water boils, add 2 servings of buckwheat noodles and boil.

When foam rises, add a splash of cold water and stir occasionally to prevent clumping, boiling until chewy and firm.

Once the noodles are cooked, turn off the heat, rinse in cold water, and drain.

Place the cooked buckwheat noodles in a bowl and pour the prepared buckwheat soy broth over them.

Finish by topping with wasabi, grated radish, chopped chives and green onions, and seasoned seaweed.