Comments on: Soba: Buckwheat Revenge http://hotdatewithnate.com pwning food n00bs since 1983 Mon, 14 Feb 2011 18:24:34 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Nate Uri http://hotdatewithnate.com/soba/comment-page-1/#comment-15 Nate Uri Sun, 27 Apr 2008 18:39:57 +0000 #comment-15 I'm glad you like it! 1 iriko is usually enough - and if you want to use it, you should scrape the guts out because they can be bitter and bad-fishy. The iriko is part of the "authentic" Japanese taste... at least outside of Tokyo. In Tokyo I didn't taste so much of it. hmmm... Personally, I like good fishy taste, but if I'm preparing Japanese (or for that matter Vietnamese or Thai), I go easy on the fishy flavors because most gringos can't handle the love. If you know what I mean. I’m glad you like it! 1 iriko is usually enough – and if you want to use it, you should scrape the guts out because they can be bitter and bad-fishy.

The iriko is part of the “authentic” Japanese taste… at least outside of Tokyo. In Tokyo I didn’t taste so much of it.

hmmm…

Personally, I like good fishy taste, but if I’m preparing Japanese (or for that matter Vietnamese or Thai), I go easy on the fishy flavors because most gringos can’t handle the love.

If you know what I mean.

]]> By: chris http://hotdatewithnate.com/soba/comment-page-1/#comment-14 chris Sun, 27 Apr 2008 14:53:10 +0000 #comment-14 Nate: Thanks for your 'pithy' words. I made the seasoned soy sauce - and damn! it tastes great. I doubled your recipe, now I have alot of the good shit. The one question I have in preparation of the sauce is 'how much or the iriko should I use per batch. I used approx. one tablespoon...and the sauce tasted a little fishy (ok for me), but others may not like the fishy taste. So, was too much...or in your world...too little? cg Nate:
Thanks for your ‘pithy’ words. I made the seasoned soy sauce – and damn! it tastes great. I doubled your recipe, now I have alot of the good shit. The one question I have in preparation of the sauce is ‘how much or the iriko should I use per batch. I used approx. one tablespoon…and the sauce tasted a little fishy (ok for me), but others may not like the fishy taste. So, was too much…or in your world…too little?
cg

]]> By: Nate Uri http://hotdatewithnate.com/soba/comment-page-1/#comment-13 Nate Uri Sat, 26 Apr 2008 05:00:53 +0000 #comment-13 CG: No problem. You see, the seasoned soy sauce recipe is the basis for the yamata kombu tsuyu as well. To use for Zaru Soba (cold buckwheat noodles), add some seasoned soy sauce to a smaller amount of room temp or cool dashi until it tastes too salty and strong to drink, but will be perfect for dipping noodles. Or if you diluted the Yamata mix enough, it would be comparable to the hot soba soup recipe above...only making it yourself tastes better than the store bought stuff; and buying that yamata shit is expensive!! This seasoned soy recipe is kind of a Japanese mother sauce, and when mixed with dashi or water in varying proportions, will yield completely different products. I hope this helps! CG:

No problem. You see, the seasoned soy sauce recipe is the basis for the yamata kombu tsuyu as well. To use for Zaru Soba (cold buckwheat noodles), add some seasoned soy sauce to a smaller amount of room temp or cool dashi until it tastes too salty and strong to drink, but will be perfect for dipping noodles.

Or if you diluted the Yamata mix enough, it would be comparable to the hot soba soup recipe above…only making it yourself tastes better than the store bought stuff; and buying that yamata shit is expensive!!

This seasoned soy recipe is kind of a Japanese mother sauce, and when mixed with dashi or water in varying proportions, will yield completely different products.

I hope this helps!

]]> By: chris http://hotdatewithnate.com/soba/comment-page-1/#comment-12 chris Thu, 24 Apr 2008 23:07:59 +0000 #comment-12 dude; your modified soy sauce recipe is awesome and I intend to make it...However, do you have a modified soy sauce recipe to match yamasa kombu tsuyu soup. I have the kombu and the dried bonita - and yamasa soy sauce...what else would I need and how would I go about making it? What do you think...can you help me with this?? thx cg dude;
your modified soy sauce recipe is awesome and I intend to make it…However, do you have a modified soy sauce recipe to match yamasa kombu tsuyu soup. I have the kombu and the dried bonita – and yamasa soy sauce…what else would I need and how would I go about making it? What do you think…can you help me with this??
thx cg

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