This is the soba noodle recipe which I presented at the CIA Greystone Conference, and want to share with you.  The way how we flavor and serve soba noodles in Japan is little intimidating to the majority of Americans – for cold soba you dip the cold noodles in strongly flavored, cold sauce and eat them by slurping; for hot soba you catch little by little swimming hot noodles in the broth in a process that may be difficult for you. So, here I have created a soba dish...
Read MoreShrimp for our toshikoshi soba and final dish
I found fairly large size shrimp ( 12 to 15 pieces per pound; not head-on; farmed in Vietnam, frozen, and defrosted) at my neighbourhood Whole Food store. It was pricy at $19.99 per pound but I purchase some for the special occasion. Before frying the shrimp I did usual trick. First I made several shallow diagonal cuts on the belly side of peeled shrimp (without cutting through the shrimp). Then, I picked the shrimp and pulled both ends, bending backward. This prevents...
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