Japanese Traditional New Year Buckwheat Noodles from Tokyo – Toshikoshi Soba is served with fish cake or tempura on top and delish soba noodles.
Things to know about Toshikoshi Recipe
Japanese Traditional New Year Buckwheat Noodles from Tokyo – Toshikoshi Soba was first served during the Edo Period between 1603 to 1868. Since it is made from buckwheat, noodles are thicker, representing the cutting away of bad things that happen within the year.
Soba is a healthy noodle, so many believe it symbolizes long life, so it is eaten during the year in the hope of longevity. Customs and beliefs of eating Soba may differ depending on where you live or family traditions. For example, some Japanese people eat Toshikoshi for dinner, while others only consume it on New Year’s Eve.
Traditional families eat Soba while listening to the ringing of bells from temples. It gives a heartwarming experience, especially during a Buddhist service called Joya no Kane. It is a service wherein bells are rung in different temples nationwide 108 times.
Japanese traditional dishes like Soba are passed down to generations but also carry a symbol attached to the country’s food heritage. If you get to spend your New Year in a Japanese household, staying up and waiting for the Soba to be served is better.
Appetizing Japanese Traditional New Year Buckwheat Noodles from Tokyo. Authentic Recipe of Toshikoshi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 3 cups Water For soaking the Kelp Leaf
- 1 pc Dried Kelp Leaf
- 1 tbsp Dry Tuna Flake – Katsuobushi – Okaka – Dry Bonito Flake You may skip if you are a vegetarian
- 1 tbsp Sake
- 2 tbsp Mirin
- 2 tbsp Light Soy Sauce
- 1/2 tsp Salt
- 200 grams (7.05 oz) Soba Noodles – Dried Buckwheat Noodles
- 2 tbsp Seaweed Dried Wakame
- 1 cup Water For soaking the seaweed
- 2 pcs Kamaboko – Japanese Fish Cake
- 1/4 tsp Shichimi Togarashi / Seven Flavor Chili Pepper
- Prepare and measure all ingredients accurately ahead of time.
- Soak the dried kelp overnight. Set aside the water to be used as kombu water.
- Using a medium saucepan, pour the kombu water with the dried kelp and bring it to boil over medium fire.
- Take out the dried kelp and discard.
- Add the dried bonito flakes and simmer again for another 30 minutes. Take it out of the fire and allow the flakes to sink into the bottom of the pan. Let it steep in the soup for 10 minutes.
- Drain the soup using a strainer with fine mesh and discard the dried bonito flakes.
- Pour the soup back into the saucepan, then add mirin, sake, light soy sauce, salt, and simmer. Set it aside after.
- Soak the seaweed into the water, squeeze and set it aside.
- Soak the seaweed into 1 cup of water, squeeze and set it aside.
- Boil the dried soba in a pot according to package instructions, but usually, it may take 30 minutes.
- Drain the soba noodles and rinse using cold water to eliminate excess starch.
- In a serving bowl, pour the noodles and the soup over the soba.
- Top it with seaweed, fish cake, and green onions. Serve while it's hot.
— Specific Atributes of This Recipe:
Cooking tip for making Toshikoshi
You may substitute mirin with two tablespoons of dry sherry and one teaspoon of caster sugar.
Variations of Toshikoshi
If you cannot find dried bonito flakes, you may use chicken, tofu, or boiled eggs.
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