Tomato soba

Prepare the tomato extract.
Remove the stems from the tomatoes and blend them in a blender until pureed. Place the puree on a sieve lined with a cheesecloth and refrigerate for about two days. This will separate the tomato puree from the clear tomato extract. Using about 800g of tomatoes makes it easier to prepare.

Put the dried soba noodles in a tray, pour in enough water to cover the noodles, and soak for about 10 minutes, then boil them in boiling water for about 3 minutes. Drain the cooked soba noodles in a colander

Use one tomato sliced ​​5mm wide. Roughly chop the parsley

Place the soba in a bowl and pour over the dipping sauce made from tomato extract and Happomibijin. Top with tomatoes and parsley to finish