%20(1).png)
Restaurants are changing and Kamonegi is making the right changes. Here is my experience recently with there Zaru Soba Home Boil.
History
Mutsuko Soma(Star Chefs spells it out well) childhood in Tochigi, Japan, she watched closely as her grandmother made noodles from their homegrown rice and buckwheat. Her love for noodles stuck with her as she moved to the States to attend California State University, Northridge in 2001. After one year, Soma transferred to culinary school at the Art Institute of Seattle. Upon graduation, She spent time at some of the best restaurants in Seattle, including Harvest Vine, Saito, and Chez Shea. But as time passed, Soma worried that she would miss the opportunity to train in her home country, and so, she flew to Japan. Soma enrolled in an intensive soba-making course, where she learned everything from soba history to the buckwheat milling process.
She returned to the states determined to share her talent. In 2013, Soma opened Japanese gastropub Miyabi 45th in Seattle, featuring her handmade soba noodles. Soma left the restaurant in 2016 to take care of her new born child. Even during her time off, she continued to pick up steam with her pop-up dinners and noodle making classes. Her much anticipated soba restaurant, Kamonegi, opened in 2017, followed by a sake bar in 2019 called Hannyatou, next door. Soma is a certified Sake Sommelier (Kikizakeshi), has passed the WSET Level III, and is also a certified Shochu Advisor. She was recognized as one of Food & Wine’s “Best New Chefs” in 2019.
Soba Noodles
This is truly a noodle art form. Many of those who make soba from scratch spend years mastering the technique. The noodles are highly perishable and brittle. Fresh soba is something to be admired and cherished all at the same time. Traditionally, soba is made in small batches and sold fresh. Do not think this is in the same league as your H Mart or Uwajimaya dried soba. If this was a steak it would be your Kobe beef off soba.
My Experience
I love soba especially fresh soba. After spending time in Japan its hard to find great soba in Seattle. As many restaurants have been forced to change there service model and menu due to COVID-19 so has Kamonegi . They offer a wide variety of menu items than before. Think gourmet Japanese 7-11 menu meets artisan soba noodles.
I was excited to see they offer a home meal kit options. The Zaru Soba Home Boil you may order online for pick up. The kit is $20 and includes:
2 Portions of Fresh Handmade Soba noodles
Dipping sauce of your choice (vegetarian or standard broth)
Green Onion, Sliced
Wasabi
In my mystery basket style of cooking at home. I want to use all the food in my fridge and hate throwing food away. I made two types of soba dishes. I had shrimp, green onions and nori sheets and extra broccoli. So for a weekend quick lunch this is what I whipped up.
Now I was kinda bummed to see exactly how brittle these fresh soba were. When I went to cook it it fractured easily and I ended up with about 2-4" noodle strands in some places. This doesn't satisfy my slurping needs. Kamonegi even warns you to use the noodles in 24-48 hrs in there instructions. I do not blame them. I made the noodles the next day.
I would strongly suggest using the noodles same day. Don't waste time refrigerating them for later use. I wanted long noodles to slurp up but that did not happen.
The flavor between the dipping sauce and noodles on the other hand was to die for. The flavor was a rich buckwheat and a sour rye kinda flavor and possibly whole wheat. Yes this is $10 noodles you cook at home per person but they are amazing and totally worth it. Do not compare these to the dried counterparts. You are selling these noodles short.
Conclusion
For some the price point and the cooking may be a turn off. Though for those die hard noodle fans this will scratch your noodle itch especially on a hot summer day. Learn from me and don't wait to cook your noodles. Make them same day. Enjoy your soba, grab some sake, friends and slurp away. Lastly, thank you Chef Mutsuko Soma for your amazing discipline and soba quality to Seattle!
Mutsuko I hope I showed your noodles the respect they deserve.
What are you waiting for... get slurping!!!
Yorumlar