This dish is prepared in conjunction with the New Year’s Eve (Ōmisoka). Consumed hot waiting for midnight, represents an extremely common ritual in Japan and full of symbolic meaning. It is said that the Japanese began consuming this dish on New Year’s Eve starting in the 13th century and that in the Edo period this practice was definitively consolidated. While eating soba in broth, with each bite everyone should think about getting rid of the past and growing their own luck with the coming year: in the past, buckwheat flour was used by goldsmiths to collect gold dust remained.
Here's the toshikoshi soba recipe!
1 piece (10x10 cm) kombu seaweed
2 tablespoons katsuobushi
2 spoons mirin
1 spoon sake
2 tablespoons soy sauce
1 teaspoon sugar
200 gr soba (buckwheat noodles)
1 spring onion
Put the kombu seaweed with its water in a saucepan, bring to the boil and then remove the seaweed.
Turn off the flame, add the katsuobushi and let it rest for 10 minutes.
Filter the broth eliminating the katsuobushi. Put the broth in a pot, add the mirin, sake, soy sauce and sugar. Bring to the boil and then set aside.
Cut the spring onion finely.
Bring a pan of hot water to the boil. Cook the soba according to the package instructions. Drain and cool immediately with cold water. Drain well.
Put the soba in a bowl, add the boiling broth and the spring onion. Serve immediately.