Soba noodles with pork belly and green onions

The rule is to "soak for 10 minutes and boil for 3 minutes" to create a texture that is just like handmade soba. As long as you have enough water to cover the dried noodles, you can make any number of servings at once. By shortening the boiling time, you can not only preserve the flavor, but also achieve a chewy texture

This is a versatile seasoning that is concentrated with the flavor of bonito. The mirin and soy sauce ratio is 1:1, so it is easy to remember and can be used in a variety of dishes. For example, if you divide the kombu water broth (or water) into 2 for 1 Happo Bijin, it becomes tempura soup. Other substitutes can be used for fried dashi tofu (1:3), meat and potatoes (1:4), sukiyaki (1:5 and sugar), kake soba (1:5), and oden soup (1:6). You can store it in the fridge for about a week, so be sure to keep it on hand.