How to use Yakumi (condiments)
Yakumi is served on a small plate beside Soba noodles. Using condiments while eating Soba adds variety to the taste and makes Soba even more enjoyable.
The type of condiments served varies from restaurant to restaurant, but most soba restaurants serve wasabi, chopped green onion, grated radish, etc.
The following is an explanation of how to use each yakumi.
Wasabi
Wasabi is a spicy and aromatic condiment. To make the most of it, it should not be dissolved in soba-tsuyu. To make the most of it, wasabi should not be dissolved in soba-tsuyu, but rather placed on top of the noodles and eaten together with the noodles to enjoy its fresh aroma and refreshing spiciness. The spiciness seems to give the soba noodles a more intense flavor.
If you put too much wasabi on the noodles, it will be very spicy, so be careful to use only a little.
Chopped green onion
Thinly chopped green onion is sometimes used as a condiment. Like wasabi (Japanese horseradish), leek is a spicy and aromatic condiment, but some restaurants control the spiciness and aroma of leek so that it is not too strong.
You can use it as you like, but you can also use a small amount in soba sauce, on top of noodles, or just eat the green onion while eating the noodles.
Grated daikon radish
Since the Edo period, grated daikon has been considered the best condiment for soba.
When grated daikon is added to soba-tsuyu, the grits of grated daikon adhere to the noodles and soak up the soba-tsuyu, allowing the noodles to enjoy a robust flavor.
Grated daikon also brings out the sweetness of soba noodles.
It is said that grated spicy daikon is the ideal condiment for soba.
In the Edo period (1603-1867), when spicy daikon was not available, people embedded wasabi inside the daikon and grated it to use as condiment.
Chopped laver
Ita Nori is sometimes cut into thin strips and placed on top of Soba as a condiment. In the old days, this was done to distinguish between mori-soba and zaru-soba and to create a sense of luxury, but some restaurants still serve soba with chopped nori on top.
Chopped nori is also a condiment to enjoy its texture, aroma, and taste.
Some people do not like this method because it affects the taste and aroma of soba if chopped nori is placed on top of soba from the beginning.
Others say that since the taste of soba changes with the seasons, putting chopped nori on soba when the taste is off, the aroma of the soba can be enjoyed as well.
If the eater informs the restaurant of his or her preference, they will accommodate him or her.
Shaved bonito flakes
Shaved bonito flakes are sometimes served as a condiment. It can be eaten with soba or only with shaved bonito shavings, depending on the preference of the diner, but it can also be added to soba-tsuyu (soba sauce).
Chili Pepper
Chili pepper is a condiment that can be added to hot soba noodles. When sprinkled on top of the broth, the spiciness and aroma of chili pepper doubles the appeal of hot soba.
Tsukemono(Pickles)
Some local soba restaurants serve pickles as condiments. Such restaurants are usually proud of their tasty pickles, and some customers come to enjoy them.
Tasty pickles amplify the attractiveness of soba noodle restaurants.
