I'm so glad you demonstrated how to eat this dish! I had never heard of Zaru Soba, so when I made it, my husband and I knew how to eat it. So delicious! There's so much more to a cuisine than just a recipe. You really bring all the cultural elements together!
Happy to hear this was helpful! I could see how the separate parts would be confusing for someone who's never had it. This. is a very common way to eat in Japan BTW. It's fairly common to be served an unseasoned carb (like noodles, or rice), and then you have to pair it with other stuff as you eat to give the carb flavor and different pairings with different side dishes and condiments is what keeps the meal interesting.
for weeks now i wanted to make zaru soba so badly, but i ran out of soba and forgot to grab some last time i went to the japanese store. and then this video turns up and now i HAVE to get those soba
Thank you , Marc! I ordered and received my Kokoro package. The first recipe I tried was the spicy ponzu. It was great over steamed vegetables and cold tofu. Next recipe is this sobu tsuyu.
Thanks for ordering the package! I'm glad to hear you enjoyed my ponzu recipe. It's really good with shabu shabu too. Hope you enjoy this soba tsuyu! BTW, the spent dashi packs make really good Furikake.
What a coincidence! I had this (or at least the udon variant) in a restaurant yesterday and was thinking about how I could recreate it at home! Thanks for the video!
You're welcome! I also have recipe for making udon from scratch (including the noodles), so if you want to give that a shot, here's the video: ua-cam.com/video/J_AGzUpGQpM/v-deo.html
Glad to hear you got a chance to try cold soba. Soba is better suited for eating cold because buckwheat noodles tend to go soggy much faster than wheat-based noodles like udon or ramen.
Welcome to the channel Hana! I have a little over 100 Japanese recipes on UA-cam, but I have over double that number on my website if you want to check it out.
Excellent recipe for this heat Marc, thank you - it is hot here in Canada as well! I will make this for dinner today. I've ordered your package from Kokoro and I've also got your book "Ultimate Bento" - love it!
Thanks for ordering ingredient box Mina! Hopefully you'll be able to try the soba tsuyu with the dashi and soy sauce in the box when it arrives. I'm glad to hear you've been enjoying Ultimate Bento😆
My favorite summertime dish! Thanks for posting. I know what I'm having for dinner tonight! I also grate ginger to add to the dipping sauce and serve with a side of tempura shrimp. 😍
Literally was just thinking about zaru soba and you magically uploaded this at the same time 😆 Been missing the zaru soba from my usual favorite restaurant, but we're still in lockdown here :') Thank you for your video as always! Gonna try your recipe to satisfy this craving!!
Hi Marc, as I live near Duesseldorf in Germany it is easy for me to get japanese ingrediants. But for all of those, who have problems to get Daikon: we also have some german similiar vegetables called "Rettich" and "Radischen" to replace Daikon.
Hey Mark how's it going I didn't get a chance to order your your box your package but here where I live we have a Japanese store if they get a lot of stuff in Japan so I got the the radish and I got the packet of dashi and the sova noodles dried silver noodles and I made the dish and it was it was fantastic I really appreciate some of the stuff that you introduced me to I love Japan I love Japanese cuisine you know it's just I was stationed in Japan when I was in the service I really miss it LOL but I can still enjoy Japanese food and there's a there's a Japanese sushi restaurant that I go to that the sushi chef is from Japan is breakfast from Japan and I go there so often that they just as soon as they see me just get these big smiles on your face and they treat me like a king I really enjoy that place but I just want to say thanks your friend in Las Vegas Nevada keep on sending me the videos I really enjoy them so thank you very much
@@NoRecipes hey Mark glad to hear from you I am interested in the box but I can't order anything right now because I'm not at home I'm on the top of a mountain LOL the only reason I got access to my phone is because I'm on top of this mountain but in a couple of days we'll be will be coming down rappelling down this mountain so it was a hard climb but the view up here is fantastic but anyways when I get home I'll try to get in touch with you and see if the box is still available cuz definitely enjoy cooking all cuisines not just Japanese but I love all your Japanese Korean Filipino Thai Vietnam Vietnamese I just love Asian food and other European food too that's what I kind of grew up on you know but thanks for answering I was kind of shocked cuz usually I like make comments or whatever and I never hear nothing from anybody but thank you you have a great day or good evening whatever it is where you're at so take care brother maybe one of these days I'll make it to Japan and we can get together and go have some food later bro
@@nickmorales8146 Wow, thanks for watching this during your time on the mountain. I didn't do anything as hardcore, but I just spent a few days up in the Japanese mountains near Hakuba and it was so nice to get out and get some fresh air. Have a safe trip back down!
@@NoRecipes I guess those people were right!😄 I actually had to go back and watch you eat a second time! Though you're always enthusiastic, it brought an intimacy to the video: I wanted to be there eating that dish with you. Amazing work!💖
@@kathcares Now that you mention it, I guess it makes sense. The main challenge is that I shoot by myself and shooting the cooking scenes and shooting the eating scenes requires a totally different setup, so I usually end up having to make it again, just for the eating scene. Working on ways to make this more efficient 😆 I just shot a Kakiage recipe which should also include some eating😉 Have a great week!
My daughter is going to LOVE this!! I really need to find a good dashi pack brand. I usually make dashi from scratch, but I find it is not as flavorful as with using dashi powder, e.g. "hondashi" by Ajinomoto. Somehow I feel dashi powder is "cheating" ;-) Also, "where is the beef"? :-) No protein in this dish... A light lunch / dinner or should I accompany it with something, e.g. grilled fish?
Hondashi is always going to taste a little "extra" because it includes MSG and tons of salt. If you're making it from scratch you can add some salt to it which will give it more depth. If it's still tasting bland, use more katsuobushi. As for dashi packs, the one I show in the video is fantastic, and it's included in my Japanese ingredient box: kokorocares.com/products/marc-matsumoto-care-package-limited-edition Zaru Soba can be served with a side of tempura if you want something more substantial. There are also versions of cold soba served with grilled duck and duck stock. I tend to eat cold soba more like a salad and top it will a bunch of veggies.
Heres a Q, I always feel like there must be something interesting i could make with the water from the daikon. Ive tried a few things, including adding to an iced tea with some mint and hibiscus (which was odd but imo not bad) but uhhh Im wondering if you have any suggestions!
That's an excellent question, and one I've pondered myself. I've tried everything from using it in cocktails to cooking with it, but what I've found is that it depends on the daikon and what part of the daikon you use. Some daikon are very pungent smelling and spicy and these tend to work better in smaller amounts (like in place of horse radish in bloody mary's). The juice from sweeter daikon is easier to use. Also it's worth noting that the head of the daikon (thicker part) is always sweeter and less spicy than the tail (thin part), so I usually use the head for eating raw and the tail for cooking.
Hi Marc, I tried this out with udon a couple of weeks before and it was great. Today I cooked it with soba: and it was'nt very tasty, because the soba noodles took out any taste. Sorry no native speaker: but soba have an intensive taste which overlays the dipping sauce. I hope you can follow me. Perhaps I should "bath" the noodles in the cold sauce instead of water until serving. INHO soba "eats" flavour. :)
Hi Andrea, I'm sorry if it was confusing as I didn't explain it well, but after putting the soba in the ice bath you need to get it plated right away. Soba absorbs water much more readily than udon, so if you let it soak in the cold water for more than a minute (enough time to plate the toppings) it will get waterlogged and soggy. If you want to take your time plating the toppings you may even want to do that before the soba is done. Basically from the point the noodles are cooked until your eating it, you shouldn't let more than 2 minutes pass.
@@NoRecipes Hi Marc, thank you. Let me learn :) As I'm not so fast with plating (need to take a drink with the guests) - I will next time try to keep the soba in some of the sauce. As I have some noodles left today, I keep it in the fride overnight and will see, what happens with the taste tomorrow. BTW - thanks a lot for all of your helpful replies.
@@andreaherzog-kienast9343 I hope that was able to rescue the noodles. In the future I wouldn't recommend soaking them in the sauce though as the noodles will lose their al dente texture and get mushy if soaked in any liquid for more than a few minutes.
Some of the ingredients are clear so they're not going to show up no matter what color background I use. There's a full list of ingredients in the video description.
I'm so glad you demonstrated how to eat this dish! I had never heard of Zaru Soba, so when I made it, my husband and I knew how to eat it. So delicious! There's so much more to a cuisine than just a recipe. You really bring all the cultural elements together!
Happy to hear this was helpful! I could see how the separate parts would be confusing for someone who's never had it. This. is a very common way to eat in Japan BTW. It's fairly common to be served an unseasoned carb (like noodles, or rice), and then you have to pair it with other stuff as you eat to give the carb flavor and different pairings with different side dishes and condiments is what keeps the meal interesting.
Like the way you always teach us about Japanese food.
Thanks Sowmya, I'm glad you find it helpful!
for weeks now i wanted to make zaru soba so badly, but i ran out of soba and forgot to grab some last time i went to the japanese store. and then this video turns up and now i HAVE to get those soba
Hi Kimbureh, I hope you're able to pick up some soba soon. You might be able to find it online as well.
Thank you , Marc! I ordered and received my Kokoro package. The first recipe I tried was the spicy ponzu. It was great over steamed vegetables and cold tofu. Next recipe is this sobu tsuyu.
Thanks for ordering the package! I'm glad to hear you enjoyed my ponzu recipe. It's really good with shabu shabu too. Hope you enjoy this soba tsuyu! BTW, the spent dashi packs make really good Furikake.
ありがとうございます。Your video are very well filmed! The dishes look very delicious.
Thanks 😊
What a coincidence! I had this (or at least the udon variant) in a restaurant yesterday and was thinking about how I could recreate it at home! Thanks for the video!
You're welcome! I also have recipe for making udon from scratch (including the noodles), so if you want to give that a shot, here's the video: ua-cam.com/video/J_AGzUpGQpM/v-deo.html
The landscape at the beginning of the video is so beautiful! ❤️
Thanks! It's a good portrayal of summertime in rural Japan. Especially the sound of cicadas 😄
@No Recipes It looks so peaceful 😍😍
Excellent video. Thank you for the tips. Will definitely be trying the soba boiling water in my tare.
Thank you! I hope you enjoy it!
perfect recipe‼️ It's so yummy 😆
I really like soba and soba-yu😋
Thank you for sharing !
Have a nice day☀️☀️
Thank you! Soba is one of my favorite noodles too.
I am making this today! I think the the sauce is the best! Thank you.
You're welcome Kris, I hope you enjoyed it!
I live in Japan and zaru soba is my favorite dish for the summer! Thanks for the recipe and clear explanation, will try to make it :D
His smiles put a smile on my face
Also it looks delicious
Thank you, this made me smile 😄 Have a great day!
I hadn’t had cold soba until relatively recently and I loved it
Glad to hear you got a chance to try cold soba. Soba is better suited for eating cold because buckwheat noodles tend to go soggy much faster than wheat-based noodles like udon or ramen.
Just found this chanel...love it. I was looking for some good japanese recipes 😍
Welcome to the channel Hana! I have a little over 100 Japanese recipes on UA-cam, but I have over double that number on my website if you want to check it out.
@@NoRecipes I will! Thank you!😊
I eat zuru soba often. I want to try your soba tsuyu. Looks delicious! Thanks!
Thanks Tess, I hope you enjoy it 😀
Excellent recipe for this heat Marc, thank you - it is hot here in Canada as well! I will make this for dinner today. I've ordered your package from Kokoro and I've also got your book "Ultimate Bento" - love it!
Thanks for ordering ingredient box Mina! Hopefully you'll be able to try the soba tsuyu with the dashi and soy sauce in the box when it arrives. I'm glad to hear you've been enjoying Ultimate Bento😆
Just made this dipping sauce today! Simple, but very delicious!
Thanks Kaye, I'm glad to hear you enjoyed it!
My favorite summertime dish! Thanks for posting. I know what I'm having for dinner tonight! I also grate ginger to add to the dipping sauce and serve with a side of tempura shrimp. 😍
You're welcome Holden! Great idea pairing it with tempura. I hope you enjoy it!
The timing is perfect since it’s really hot in my country and my parent are happy to enjoy the meal as well
Thx for the video
You're welcome! It's getting pretty hot here as well. I hope you and your family enjoy it😀
I was searching for a recipe to go with my soba noodle, thank you Mark, I was tired of yakisoba lol
You’re welcome!
Literally was just thinking about zaru soba and you magically uploaded this at the same time 😆 Been missing the zaru soba from my usual favorite restaurant, but we're still in lockdown here :')
Thank you for your video as always! Gonna try your recipe to satisfy this craving!!
Good timing indeed😆 I hope it's able to sate your craving !
Hi Marc, as I live near Duesseldorf in Germany it is easy for me to get japanese ingrediants. But for all of those, who have problems to get Daikon: we also have some german similiar vegetables called "Rettich" and "Radischen" to replace Daikon.
Thanks for sharing Andrea, hopefully this will help some people out!
Hey Mark how's it going I didn't get a chance to order your your box your package but here where I live we have a Japanese store if they get a lot of stuff in Japan so I got the the radish and I got the packet of dashi and the sova noodles dried silver noodles and I made the dish and it was it was fantastic I really appreciate some of the stuff that you introduced me to I love Japan I love Japanese cuisine you know it's just I was stationed in Japan when I was in the service I really miss it LOL but I can still enjoy Japanese food and there's a there's a Japanese sushi restaurant that I go to that the sushi chef is from Japan is breakfast from Japan and I go there so often that they just as soon as they see me just get these big smiles on your face and they treat me like a king I really enjoy that place but I just want to say thanks your friend in Las Vegas Nevada keep on sending me the videos I really enjoy them so thank you very much
I’m glad to hear you’ve been enjoying my videos😀 If you’re interested in picking up the box, it’s still available.
@@NoRecipes hey Mark glad to hear from you I am interested in the box but I can't order anything right now because I'm not at home I'm on the top of a mountain LOL the only reason I got access to my phone is because I'm on top of this mountain but in a couple of days we'll be will be coming down rappelling down this mountain so it was a hard climb but the view up here is fantastic but anyways when I get home I'll try to get in touch with you and see if the box is still available cuz definitely enjoy cooking all cuisines not just Japanese but I love all your Japanese Korean Filipino Thai Vietnam Vietnamese I just love Asian food and other European food too that's what I kind of grew up on you know but thanks for answering I was kind of shocked cuz usually I like make comments or whatever and I never hear nothing from anybody but thank you you have a great day or good evening whatever it is where you're at so take care brother maybe one of these days I'll make it to Japan and we can get together and go have some food later bro
@@nickmorales8146 Wow, thanks for watching this during your time on the mountain. I didn't do anything as hardcore, but I just spent a few days up in the Japanese mountains near Hakuba and it was so nice to get out and get some fresh air. Have a safe trip back down!
You were having so much fun eating this -really sold me on this recipe! Did you have company at the table?
Thanks Kathy, nope, just me and the camera😆 I've been getting a lot of requests to eat on camera so I've been trying to add scenes like this in.
@@NoRecipes I guess those people were right!😄 I actually had to go back and watch you eat a second time! Though you're always enthusiastic, it brought an intimacy to the video: I wanted to be there eating that dish with you. Amazing work!💖
@@kathcares Now that you mention it, I guess it makes sense. The main challenge is that I shoot by myself and shooting the cooking scenes and shooting the eating scenes requires a totally different setup, so I usually end up having to make it again, just for the eating scene. Working on ways to make this more efficient 😆 I just shot a Kakiage recipe which should also include some eating😉 Have a great week!
My daughter is going to LOVE this!! I really need to find a good dashi pack brand. I usually make dashi from scratch, but I find it is not as flavorful as with using dashi powder, e.g. "hondashi" by Ajinomoto. Somehow I feel dashi powder is "cheating" ;-)
Also, "where is the beef"? :-) No protein in this dish... A light lunch / dinner or should I accompany it with something, e.g. grilled fish?
Hondashi is always going to taste a little "extra" because it includes MSG and tons of salt. If you're making it from scratch you can add some salt to it which will give it more depth. If it's still tasting bland, use more katsuobushi. As for dashi packs, the one I show in the video is fantastic, and it's included in my Japanese ingredient box: kokorocares.com/products/marc-matsumoto-care-package-limited-edition
Zaru Soba can be served with a side of tempura if you want something more substantial. There are also versions of cold soba served with grilled duck and duck stock. I tend to eat cold soba more like a salad and top it will a bunch of veggies.
Heres a Q, I always feel like there must be something interesting i could make with the water from the daikon. Ive tried a few things, including adding to an iced tea with some mint and hibiscus (which was odd but imo not bad)
but uhhh Im wondering if you have any suggestions!
That's an excellent question, and one I've pondered myself. I've tried everything from using it in cocktails to cooking with it, but what I've found is that it depends on the daikon and what part of the daikon you use. Some daikon are very pungent smelling and spicy and these tend to work better in smaller amounts (like in place of horse radish in bloody mary's). The juice from sweeter daikon is easier to use. Also it's worth noting that the head of the daikon (thicker part) is always sweeter and less spicy than the tail (thin part), so I usually use the head for eating raw and the tail for cooking.
Hi Marc, I tried this out with udon a couple of weeks before and it was great. Today I cooked it with soba: and it was'nt very tasty, because the soba noodles took out any taste. Sorry no native speaker: but soba have an intensive taste which overlays the dipping sauce. I hope you can follow me. Perhaps I should "bath" the noodles in the cold sauce instead of water until serving. INHO soba "eats" flavour. :)
Hi Andrea, I'm sorry if it was confusing as I didn't explain it well, but after putting the soba in the ice bath you need to get it plated right away. Soba absorbs water much more readily than udon, so if you let it soak in the cold water for more than a minute (enough time to plate the toppings) it will get waterlogged and soggy. If you want to take your time plating the toppings you may even want to do that before the soba is done. Basically from the point the noodles are cooked until your eating it, you shouldn't let more than 2 minutes pass.
@@NoRecipes Hi Marc, thank you. Let me learn :) As I'm not so fast with plating (need to take a drink with the guests) - I will next time try to keep the soba in some of the sauce. As I have some noodles left today, I keep it in the fride overnight and will see, what happens with the taste tomorrow. BTW - thanks a lot for all of your helpful replies.
@@andreaherzog-kienast9343 I hope that was able to rescue the noodles. In the future I wouldn't recommend soaking them in the sauce though as the noodles will lose their al dente texture and get mushy if soaked in any liquid for more than a few minutes.
everythings too white, I can barely see some of the ingredients
Some of the ingredients are clear so they're not going to show up no matter what color background I use. There's a full list of ingredients in the video description.