Soba salad is pretty popular in western Japanese restaurants.
Most of them are using vinaigrette, mine is a little bit more like "soba meal".
<Ingredients, serving for 1-2 >
Soba noodle, dried , 1-2 bunch
Dried lily flower (optional) , small hand full
Carrot, cut in julian( like sticks)
Kelp, 2 inch long, 1/2 inch wide
Soy sauce 2 Table spoon
Agave 1 Table spoon
Salt 1 teaspoon
Purple daikon, or raddish , small piece, thinly sliced
Asparagus, 3-4 pieces, cut the bottom edge
Green beans 5-6 pieces, prepared( cut the top)
Fresh greens, as your amount
pumpkin seed, sesame seed, small amount for topping
Salt, finishing olive oil
Tahini, 2 Tablespoons
Miso, 1 Tablespoon
Dashi stock (see last post.Kelp infused water)
Soy sauce, 1 Tablespoon
Salt, 1 Tea spoon
Stew the lily flowers. Rinse them lightly and put them in a pot, cover with water.
Put kelp and heat up with medium high heat.
Once it boiled, turn the heat into low.
Lily flower in water.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub