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When I was young, my family was friends with several Japanese families, and we often traded recipes. I love one recipe in particular that has since been lost/misplaced. I'm hoping someone can help.

I think it's probably a variation on tenzaru soba. When I've eaten tenzaru soba in Japanese restaurants in the US, it's features a bowl of cold broth, some soba noodles (on the side, often topped with a chiffonade of seaweed) and, sometimes, some tempura.

The way my Mom made the recipe, which may have been Americanized by our Japanese friends, the centerpiece was a bowl of cold, gingery broth. There was then a platter of assorted items that could be added to this broth. I specifically recall noodles and cold roast pork loin, but I think there were also some veggies and perhaps even assorted condiments.

Anyone know if this is, in fact, tenzaru soba, or is it something else? Any recipes?

Just Hungry, my source for Japanese recipes and ideas, has a recipe for Zarusoba, cold soba in the manner you've seen around. However, she has a Q&A section, you might ask her directly. I did a search with your keyword and didn't come up with anything.

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Sounds like hiyashi chuka soba? The sauce is slighty tart and refreshing. The noodles are not the regular soba, but resembles chinese egg noodles with an al dente bite to it...

CrazyC's right - sounds like hiyashi chuka; Typically made with ramen (not soba) as indicated in her link. We'll make this from time to time - you can purchase the noodles and "soup/sauce base" pre-packaged at places like Mitsuwa. They were on sale there not too long ago given that it's a summer staple... and it's winter now... (clearing stocks).

As an aside, since it's winter season, nabe, sukiyaki and shabu-shabu stuff is currently flying off the shelves. For the past few weeks we've been having shabu-shabu 3-4 times a week (so easy for the lazy...)

Hi,

I made a Japanese soup recipe. The base stock was kombu aka dried kelp soaked in water. There is no more reference to the kelp after this initial soak. Pictures of the soup did not show any evidence of this kelp.

Is there another use for this kelp or has it done its job and now goes to the mulch pile?

Regards,

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You can save (refrigerate) the kombu for use in a second (weaker) dashi - for cooking, not for soup, or in other dishes - such as to add some flavor to rice or beans.

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