Mori Soba

Cold buckwheat noodles served with a chilled tsuyu dipping broth made from dashi and soy sauce. The refined technique is to dip just the tip of the noodles — but eat it however you want. When you're done, they'll bring a pot of hot sobayu (the water the noodles cooked in). Pour it into your remaining tsuyu and drink it. Warm, nutty, and nothing goes to waste.

冷たいお蕎麦を、かつお出汁の効いた醤油タレにつけて食べる料理よ。蕎麦の先だけをタレにつけて、ずずっとすするのが粋な食べ方だけど、気にしないで好きに食べて！お蕎麦の茹で汁である「そば湯」がポットで出てきたら、お蕎麦を食べ終わったあとの残った醤油タレに注いで割って飲むの。蕎麦の豊かな香りと、お出汁の旨みが溶け合った栄養も美味しさも逃さない、温かい一杯に。