Chilled Garden Zaru Soba

Prepare the dipping sauce (tsuyu) by combining the dashi stock, soy sauce, mirin, and sugar in a small saucepan. Bring to a brief boil, stir until the sugar dissolves, then remove from heat and let cool completely. Refrigerate until well chilled.

Bring a large pot of water to a rolling boil. Add the soba noodles, stirring gently to prevent sticking. When the water returns to a boil, add 1 cup of cold water. Repeat this process two more times.

Cook the noodles until just tender but still firm, about 4 to 5 minutes total. They should have a slight bite at the center.

Drain the noodles immediately and rinse under cold running water, rubbing them gently between your hands to remove all surface starch. The noodles should feel smooth and slightly slippery.

Plunge the rinsed noodles into a bowl of ice water for 1 minute to shock them completely cold, then drain thoroughly.

Arrange the chilled noodles on bamboo mats or plates. Scatter nori strips over the top and sprinkle with sesame seeds.

Divide the chilled tsuyu among small dipping cups. Serve with small mounds of grated wasabi, grated ginger, and chopped green onions on the side. Diners mix condiments into their dipping sauce to taste.