Soba Boiling Instructions
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Fresh soba is highly perishable.
Please keep uncooked noodles refrigerated when not in use.
Under these conditions, uncooked, fresh noodles will be ok for 48 hours, after which the noodles will become brittle and may break or fall apart in the cooking water.
Preparation:
- Bring a very large pot of water to a rolling boil over high heat. Soba needs plenty of space to cook evenly without sticking.
- If you are cooking more than 1 set (2 servings), we recommend using 2 pots.
- Prepare a sieve over ice water for shocking the noodles after boiling.
Cooking:
- When the large pot of water is at a rolling boil, add the noodles into the boiling water and gently stir the noodles back and forth with chopsticks.
- Keep the flame on high heat and cook noodles for 1/2-2 minutes in boiling water depending on how firm you will like it.
- Keep the boiled soba water for later serving of Soba-Yu.
- Scoop up the noodles with a strainer. Run the noodles under cold running water, running fingers through it, to rinse off the starch and cool down the noodles.
- Plunge the noodles in the sieve over ice water to chill and firm up the noodles.
- Lift the noodles out of the ice water with the sieve and slap the bottom of the sieve vigorously to push out excess water.
- Serve noodles on a plate.
Serve
- Zaru: Broth will be our house made and house blend zaru sauce. It can be enjoyed chilled or heated up, the broth is condensed so a little goes a long way.
- Pour the broth in a cup (about 4oz per serving) and dip the noodles into the broth and enjoy.
- Kamonegi Soba: Heat up the broth in a pot and enjoy the noodles on the side as dipping style!
- Pour the left over boiled soba water for later serving of Soba-Yu, which helps dilute the broth and warm it up so you can enjoy it as a soup at the end of your meal.
＊＊＊ For ozoni soups, we recommend to toast the mochi in the oven or toaster oven at 350-400 until puffy and add it in to the heated soup!
How to Cook Sake-Kasu Black Cod
1. Preheat oven to 400 degrees fahrenheit.
2. Line a baking tray with aluminum foil and lightly oil the surface of the foil.
3. Lightly rinse excess marinade off of cod and place on tray, skin side up.
4. Bake for 10-12 minutes, or until the fish flakes apart easily.
5. Transfer to serving plate and enjoy!
How to Boil Soba
手打ち蕎麦の茹で方：
家にある一番大きな鍋でお湯をたっぷり入れてグラグラするまで煮立たせる。
１セット２人前なので、２セット以上（４人前以上）茹でる場合は２回に分け、茹でてください。４人前以上を一気に同じ鍋で茹でると、麺がくっ付く可能性がございます。
そばをパラパラとほぐしながら入れる(強火) 温度が下がるので、蓋を閉めます。
(再沸騰したら、火を弱め、蓋を取る) 約1分茹で、冷水に取り、よく洗い、ぬめりをとる。
氷水でそばをよくしめた後、よく水を切り、なるべく早くお召し上がりください。蕎麦の茹で汁は『蕎麦湯』として、残ったつゆに注ぎ、お召し上がりください。
蕎麦はつけ麺スタイルでお楽しみください、カモネギ蕎麦はつゆを温めてからお召し上がりください。
１人前４oz 程のつゆが目安です。
＊お雑煮、ぜんざいにお餅をいれる場合、先にオーブンでお餅を焼いてから入れると、美味しく出来上がります。
Cancellation and Insurance Policy
Cancellation Policy
All sales are final and non-refundable unless an insurance policy was purchased to ensure cancellation options. This applies to the unforeseeable event of inclement weather, or personal/family emergencies. Although we understand that things happen, we advise to plan ahead and consider our insurance protection plan or plan accordingly with others for pick-up. If you are interested in optional insurance protection, please see our offer below.
Insurance Policy
The $25 insurance protection covers the following, and is optional as an add-on to the entirety of your Toshi-Koshi pick-up order.
You may cancel up to 48 hours prior to your pickup and receive a full refund.
For notice up to 24 hours of your pick up, you will receive a half refund.
There is no refund given for day-of cancellations, no exceptions.
You can always transfer your pick up to another person, friend or family member. Please reach out to our staff to coordinate your day-of pick up if this issue occurs.