I had zaru soba for the first time when I was in middle school. My mom whipped it up one day, and it instantly became one of my favorites. So light yet so delicately flavorful. I was intrigued by the newness of these flavor profiles. They were so different from the in-yo-face, zingy Korean dishes I knew so well. After having zaru soba in several restaurants in the states and in Korea, I've found that the best way to enjoy them is at home where you can execute the steps properly. The flavors are so gentle in zaru soba that each ingredient needs to be prepared with care, especially the noodles. They need to be washed in cold water to rid them of any starch which can adversely affect the flavor. Nothing should be boiled rigorously, just simmered delicately.
There are three areas of preparation for this dish - the tsuyu or dipping sauce, the noodles, and the yakumi or condiments.
