There's nothing more refreshing than eating a plate of cold soba on a hot summer evening. It's light and easy to prepare, no oil, minimal cooking, no fuss.
My first attempt in cooking cold Soba was many moons back on a Saturday afternoon back in Malaysia. I cooked it again yesterday, this time I have chilled the cooked soba and tsuyu in the fridge for an hour before serving.
The Japanese loves noodles and I guess part of the enjoyment comes from the joy of slurping. Yes, slurping noodles is considered proper etiquette in Japan. Some say slurping is a means of expressing appreciation to the hosts or chefs, who served the noodles. So do your part, twirl, slurp and savor your noodles.
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