Description:KAESHI is Japanese mix seasoning,

which can be used for another Japanese cooking (for Teriyaki etc.).

You can store KAESHI about six months in the refrigerator.

Ingredients: + Soy sauce "Koikuchi Shoyu": 500 cc

+ Mirin (Japanese sweet cooking liqueur): 50 cc

+ White suger: 70 ~ 80g (your choice of sweet taste)

Directions:1: Put the ingredients in a saucepan and warm over low heat.

When fine bubbles spread over the surface, take it off from the heat and let it cool down naturally.

You can use the KAESHI when it's cooled down.

To mature the KAESHI as "Tsu- (Authorities)" do: pour KAESHI into a bottle, lid with a cloth

(a cloth doesn't block the air), put the bottle on cool and dark place or in the refrigerator for 2-3 months.

*Must not boil over high heat, because it loses flavor of KAESHI and makes KAESHI smokey.

Low heat is BASIC technic for Japanese cooking.

MEMO: KAESHI is useful for making a lot of Japanese food such as Nimono, so make it a lot and utilize.

How to make

SOBA TSUYU

Classic "EDO" style

A Make a KAESHI.

Shoyu Mirin

- 1 -How to make SOBA - TSUYU

Description:DASHI is like a seafood essentialized consomme. (likely fumet de poissons)

Glutamate-rich "KEZURIBUSHI" is a basic, and here is how to use together with a luxury,

rich in guanylic acid "KONBU (Kelp)" DASHI.

Guanylic acid complements the taste of glutamate, and doubles the flavour.

The shavings of dried bonito is common in the Kanto area, and people in Kansai area use only the kelp for

making Dashi.

MEMO: Mixture of KATSUO-BUSHI(dried bonito flake) and SABA-BUSHI(dried chub mackerel) is good for

Soba-soup base.

Single use of KATSUO-BUSHI is a basic for Dashi, but a bit short on flavor for soba soup.

So, to make the soup for noodles, it's better to use the mixture of KATSUO-BUSHI and SABA-BUSHi.

(and it"s cheaper!)

Ingredients: + Water: 500cc

+ KEZURIBUSHI: 80g

+ KONBU: 80g

Directions: 1: Put the kelp in a saucepan, then turn heat to low.

Take out the kelp just before the water boils to the edge.

2: After you take out the kelp, put KEZURIBUSHI and keep heating at a heat of little bubbles on a

surface about 10 minutes for taking the extract. (Don't lid on the pan! It makes Dashi smell fishy)

3: Remove the scum carefully.

4:Turn off the heat after about 10 minutes, leave it for a while.

Then strain it gently when KEZURIBUSHI sinks to the bottom of the pan.

MEMO: Strain while it's still warm. It will be fishy if it let it cooled as it is.

MEMO: It should be 360cc when you take DASHI from 500cc water.

B DASHI - take a soup stock.

- 2 -

KEZURIBUSHI KONBU

How t o make SOBA - TSUYU

Description:Mixing ratio of a traditional TSUYU of Edo, "KAESHI 2:DASHI 3".

Its modern recipe is 1:3, generally.

To eat noodles with this classic TSUYU, dip only a half of the noodles into a soup.

If you eat Soba in this traditional way, you can taste the flavor of SOBA noodle itself, more than modern

style.

The style of dipping all noodles into TSUYU would be called "YABO", as you seen in a joke in RAKUGO.

Ingredients: + KAESHI: 360cc

+ DASHI: 540cc

Directions: 1: Pour all ingredients into a bottle and mix well.

* Bottles of whiskey with seal cap or wine bottle with the cork will be better.

MEMO: SOBA-TSUYU can be stored about a month in the refregerator.

MEMO: If you want warm soup SOBA [Soup (Tsuyu)-Soba], a ratio would be 1:8. Put the warm soup into

the bowl and add the noodles, which was boiled in another pot. Do not boil noodles in the soup.

Cold SOBA dipping in TSUYU by yourself is called [ZARU-SOBA] or [MORI-SOBA] . "ZARU" means Japanese

bamboo strainer and "MORU" means serving with the strainer. "SOBA wo taguru" means eat cold SOBA in

Japanese!

C Mix DASHI and KAESHI - together and complete SOBA-TSUYU

- 3 -

NO SOBA, NO LIFE.

ENJOY YOUR SOBA LIFE!

SOBA TSU- means Soba Authorities YABO means unsophisticated

ZARU (bamboo strainer)

How to make SOBA - TSUYU