Topping the cool noodles with umeboshi is a recipe for refreshment on a summer day in Japan — or your own home .
Soba Noodle Salad with Ume-Shiso Furikake
Serves 6 - Time : About 1 hour Ingredients
For the dressing : 3 tbsp rice vinegar 3 tbsp soy sauce 1 ½ tbsp honey 1 tbsp sesame oil 1 tbsp chili paste ( optional )
For the salad : 12 oz . buckwheat soba noodles 1 cup frozen , shelled edamame
Left : Rolling fresh soba by hand is considered an art form that takes years of practice .
1 medium carrot , grated — or one cup of shredded carrots ½ cup minced green onion 1 small Persian cucumber , grated ( approx . ½ - 1 cup ) ¼ cup cilantro leaves 2 tbsp ume-shiso furikake Umeboshi
Tip : Umeboshi and ume-shiso furikake ( a seasoning mix made with umeboshi and seaweed ) can be purchased in most Asian supermarkets or ordered online .
Instructions
1 . Cook the soba : Bring a large pot of salted water to boil . Cook soba noodles according to package instructions . When there are about 4 minutes left of cooking time , add the frozen edamame . Then , drain and rinse the two under cold water . Don ’ t be afraid to use clean hands to rinse noodles .
2 . Make the dressing : In a small bowl or dish , whisk dressing ingredients together and set aside .
3 . Combine : In a large bowl , add remaining veggies , plus ume-shiso furikake . Add soba and edamame once cooled , then mix . Tip : Be sure to let the soba cool all the way down , so the other veggies don ’ t lose their crunch ! Then add the dressing and give it one more toss . Add salt or more furikake to taste .
4 . Garnish : Top it off with more chili paste ( if desired ) and sliced umeboshi and serve .
Tanohsi ! 楽しい ( Enjoy !)
Seek out a bowl of soba or a taste of umeboshi on
Japan ’ s Cultural Treasures .
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DISPATCHES • AUGUST 2022 33