Toshikoshi Soba Tsuyu Broth

Toshikoshi soba are buckwheat noodles traditionally eaten on New Year's Eve in many households throughout Japan. The long soba noodles have the significance of longevity and are part of the rituals associated with ushering in the New Year.

The soba tsuyu or soba broth can be purchased in bottles at most supermarkets now, even in America. It is an intense, slightly sweet soy broth. I prefer to make this at home as it is easy and will keep in the fridge for a long time, although we usually go through it in about a week.

This soba tsuyu comes from Kazunari Yanagihara.

Soba Tsuyu
3 Tbsp mirin
2 Tbsp sugar
3/4 cup soy sauce

Bring the mirin to a boil and then add the sugar and soy sauce. Stir until the sugar dissolves and then remove from the stove.

Allow to cool and it is ready to use.

When serving, cook the soba noodles, add your toppings and in a separate bowl make your soba sauce. I find it easier to dilute the soba tsuyu in hot water this way. In the past when I tried to put the soba tsuyu in the bowl with the noodles and dilute with hot water it is hard to control.

For toppings for this year's toshikoshi soba we served broiled chicken, spinach and shiitake mushrooms. The spinach and shiitake were cooked then marinated in a soy and mirin broth. Garnish with yuzu peel and shichimi tougarashi.

Best wishes for 2012. Japan has had one of its most trying years with the triple disaster in Tohoku. We are all hoping for a new start and for a better year this year.