/ck/ - Food & Cooking

Soba Sauce: the better soy-sauce. Basically Soy, Kelp-extract, Dashi, Mirin and sugar. Very mild and complex umami flavour. I rarely use soy-sauce now, this is much better.

Instant dashi soup-powder. It also has the advantage that it won't change the colour of the rice. For a less-overpowering and more umami soy-saucy-type-of-thing, use Soba Tsuyu.

Cold Soba is the king of cold noodles

2) Buy Soba-sauce. Not only good on soba noddles.
This is a mix of Soysauce, Mirin, Sugar and Algae-extract. It can be used like Soysauce, but once you tasted this you won't ever go back.
Just cut up the tofu in slices, put Soba-sauce on top of it.

Soba noodles.

Cold Soba and picrelated

Another thing: Soba Sauce > Soysauce

The darker soba are easier to fuck up. So use light ones. Also Soba Sauce, don't even think about using Soysauce. If you don't have Soba Tsuyu, use a cold lemon/dashi/sugar mix.

Tariyaki can't compare to Soba Sauce. Cuz of Konbu and Fish.

Soba Tsuyu. Basically a mix of Soysauce, Sugar, Mirin, Kelp- and Bonito-extract. For cold Soba noodles. Also as a Soysauce replacement, it's simply better than Soysauce.

> 2013
> Still using Soysauce