This plant-based noodle dish is summer in a bowl.
This version of dashi—a seaweed based broth and building block of Japanese cuisine—comes from Sonoko Sakai. Dried mushrooms and bonito … Continued
This salty–sweet sauce from Sonoko Sakai, most notably eaten with soba noodles, is a building block of flavor in various … Continued
Sonoko Sakai, author of Rice Craft, adds spinach, soy-and-mirin-basted chicken thighs, and fresh soba noodles to add heft to this … Continued
To eat this dish from Sonoko Sakai, lift cold soba noodles, one mouthful at a time, with chopsticks, dip them … Continued
In this preparation from Sonoko Sakai, author of Rice Craft, cold soba noodles are eaten with two dipping sauces: one … Continued
Fresh buckwheat noodles are a staple of Japanese cuisine, second only to rice as the most consumed grain in that … Continued
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