Chilled Matcha Soba with Grated Yamaimo

I've loved Tototo ever since I was little, but he's resurfaced recently in my life as a personal trend.I was having trouble with a loss of appetite because of the hot summer, but I regained my appetite a little with this cute decoration!!I have a newborn son, and this is one of the dishes I will definitely make for him when he is a little older.Use only a little bit of the noodles around the stomach area to make a well for Totoro's belly!!Make a well in the noodles like a pond to pour in the grated yamaimo. Recipe by Nekoashi

This is a family favorite.Be careful not to over-cook the soba noodles. Recipe by Yuuyuu0221

My mother taught me this recipe.Don't boil the soba for too long! Serve with your favorite tempura. Recipe by Yuuyuu0221

A coworker from Hiroshima at my old work place taught me about natto soba. I wanted to eat a version with vegetables, and without the natto sinking to the bottom of the bowl! So, I came up with my own variation. I didn't really like soba before, but I've been buying it more since learning this recipe. Of course, this is what I have for my New Year's Eve soba!To dilute the noodle dipping sauce, be sure to use dashi, not water. The taste of the soba sauce will be completely different. The reason for using half the regular amount of sauce is because the natto will sink as you eat it. Another reason is to keep it from becoming too salty; if you prefer a lot of sauce, then double the amount. This is also delicious with chilled noodles and sauce. Recipe by Nanaha778

I saw on a TV show once that the tororo won't sink if the soup is thickened so I tried it out - and it was true! The texture of the tororo is so delicious!!You can also use udon noodles instead of soba noodles, in which case it becomes tsukimo tororo udon. By thickening the soup, you can prevent the tororo from melting and sinking down, and fully enjoy its sticky slimy texture. Please use yamatoimo for this if you can. One more thing - after adding the mizuna, don't overcook. Recipe by Sekaiichinohana

This is our staple dish when we don't have much of an appetite.Just mix the ingredients and natto really well, and top on the soba.This dish is perfect when you don't have much appetite, as a snack in the evening, or during the summer season. Recipe by menako

I just came up with this recipe using ingredients I had on hand. Recipe by Yuuyuu0221

I love abura-soba, so I tried making a somen version.It might be best to finish boiling the somen a little quicker than usual. You can eat with ra-yu if you prefer You can use green onions or white leek, either is OK! If using white leek, since they're a bit spicy rinse with cold water before serving. Recipe by Kokoa mama

I won a contest to become a tester for a brand of mentsuyu, so I tried making this. There's soy milk miso soup, so I thought that soy milk soba dipping sauce should work too - and it was delicious! I thought I'd try milk first, but that has a character that doesn't really go well with this. I think that soy milk just goes better with Japanese ingredients. I don't have special bamboo plates for cold soba, so I just used a sushi rolling mat under the soba noodles and used tea cups as dipping cups... I apologize for the makeshift arrangement.Make with soy milk and not milk! Recipe by ochikeron

I wanted to make a hot and delicious chicken and kombu dashi-based soba soup that's overflowing with vegetables.If you add the koya dofu before seasoning, it will crumble, so first adjust the flavor and then add the koya dofu. Be sure to remove the scum. Recipe by miki-taka

My friend in Niigata gave me delicious soba noodles, so I wanted to make a simple dish to bring out the soba noodles.Fry the mushrooms well! The aroma will stimulate your appetite.Any kind of mushroom is ok, but do not forget the nameko as their slippery texture is key to the overall flavour. Recipe by Renaken

There is one dish in a soba restaurant that I had always thought was Tororo Natto Soba (soba noodles with grated nagaimo yam and natto). But surprisingly, the staff explained to me that the white foamy part was actually egg white. The foam of the egg white is accentuated by mixing in natto. It was so delicious that I tried making it in my own way.Use a fresh egg. It's delicious if you chill it well. (The egg white and natto give a sticky texture.) The stickiness of natto will maintain the foam of the egg white. If you don't like the smell of egg white, season with wasabi, myoga ginger, sesame seeds, salt cured plum (umeboshi) or shiso leaf etc. Recipe by Shirokuman