Refreshing Buckwheat Soba

Remove the innards of the dried anchovies, separate the heads, and prepare 20 pieces.

Prepare 7 dried herring, 1 paper cup of bonito flakes, half an onion, 1 stalk of green onion, 1 piece of ginger, and 20 whole peppercorns.

Pour 1L of water into a pot and add the kelp pieces, prepared anchovies, herring, whole peppercorns, and green onion, then boil over high heat.

After removing the kelp, add the kelp stock back in and boil for another 7 minutes.

Add the bonito flakes, turn off the heat, and let it steep for 3 minutes.

Strain the boiled broth through a sieve and prepare only the clear broth in a cup.

Grate 1/4 piece of radish, put it in a strainer, and rinse with water to remove the spicy taste.

In a blender, mix the grated radish, 200mL of water, 200mL of dark soy sauce, 3 tbsp of sugar, and 3 tbsp of mirin to complete the soba soy sauce.

Mix the completed soba soy sauce and broth in a 1:1 ratio and chill in the freezer until slushy.

Boil the buckwheat noodles in boiling water, rinse several times in cold water, and squeeze out the water.

Place the buckwheat noodles in a bowl, pour the chilled broth over them, and garnish with chives, seaweed flakes, cucumber, and wasabi.