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Preparing Nori
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You may have experienced difficult times to chew up Nori that comes with Sushi roll served in Japanese restaurants. This happens because some restaurants often skip a very important process in preparing Nori. Nori in every restaurant in Japan comes with a dry and crispy texture allowing an easy-to-eat experience.
To get this result : Hold a sheet of Nori horizontally an inch or less above stove with high heat for seconds at a time. Turn it over and do the same thing. Repeat them until both sides get a crispy texture. Cut it into small pieces using scissor. (If you have had the expected crispiness, you should be able to cut it in half by just folding in the middle.) This special drying treatment allows an easier bite and also enhances Nori's rich flavor.
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Washing noodle under running water
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To get a good result with Soba Noodle, wash noodles by hand under running cold water immediately after draining hot water. Otherwise noodles stick each other when served.
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Condiments
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Nori: Fold a dried Nori sheet in half. Repeat several times until making a pile of small Nori pieces.
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Using scissors, shred the Nori pieces.
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Wasabi: On a small dish, bring Wasabi powder, add some water to it and mix them for making Wasabi paste. Set aside.
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Soba Noodle
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Bring Soba Noodles in three quarts of boiling water in a medium saucepan and stir well.
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Boil the noodles over medium-high heat for about five minutes until noodles get soft.
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Stir frequently to keep the noodles apart all the time.
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Using a strainer, immediately cool down the boiled noodles under running water.
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Bring the noodles in a large bowl filled with cold water. Wash the noodles using both hands removing sticky surface.
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Remove water using a salad spinner.
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Finish
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Bring the noodles on a plate with the shredded Nori on top as desired.
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Serve noodles COLD with dipping in the soup. Bring some Wasabi and, if you like, an ice cube to the sauce.
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