Have you ever eaten zarusoba? A popular summer noodle dish from Japan, zarusoba is made of fat buckwheat noodles that’s served cold on a zaru, a slotted bamboo dish where the noodles are allowed to drain. The noodles are traditionally dipped in zarusoba tsuyu, a dipping sauce that’s made of dashi (fish broth) and soy sauce.
A couple of years ago, I tried to make zarusoba at home and I really didn’t like it. I found it too starchy and generally weird. Until I discovered that you were supposed to WASH the noodles after you cook them! That’s what you get from attempting to cook something when you can’t read what the package says. After that fortunate discovery, I’ve learned to enjoy zarusoba (washed of course!), with both homemade and store-bought tare.
Along with the zarusoba, I also took a century egg then sliced it into wedges. Unfortunately, we were out of spring onions. I absolutely love pairing the two together as the spring onions offers a refreshingly sharp contrast against the pungent preserved egg.
I felt like I needed a helping of something salty (my favorite food flavor is salty / savory) so I added a couple of octodogs to the bento. I know, I could’ve gone with plain hotdogs, but where’s the fun in that? To finish it all off, I added a couple of slices of cucumbers, cut into sakura-shapes. A bento I enjoyed chilled (except for the hotdogs, I reheated that in the microwave for a few seconds), it was a welcome treat on a warm summer day.