In this preparation from Sonoko Sakai, author of Rice Craft, cold soba noodles are eaten with two dipping sauces: one made of dashi and the other a homemade, lightly sweetened walnut paste. If you want to go the traditional route, pick up a set of flat bamboo colanders, available at hitachiya.com, to serve the noodles on, allowing them to drain as they sit.
Featured in: The Art of Homemade Soba Noodles