Summer Yuzu Somen Noodles

Cold somen noodles in a bright and refreshing sauce, great for warm end-of-summer days and fall evenings by the fire. Garnish with green onions and a sprinkle of Yuzu Salt.

Recipe and photo by: The JSC Kitchen

Serves 4

Process

In a pot, add 2 quarts of water and a disc of Jacobsen Salt Co. Disco di Sale and bring to a boil.

In a large bowl, combine soy sauce, rice vinegar, yuzu juice, dashi, kombu and sesame oil. Once combined, chill in the refrigerator. 

In a small pan, heat on low to medium heat. Add sesame seeds, black peppercorns and coriander seeds. Toast for 2 minutes or until fragrant. Add these spices to a spice grinder and blend.

Cook all four bundles of noodles according to package directions in the boiling water. Drain and rinse with cold water. 

In four serving bowls, add noodles and pour ¼ of the chilled sauce on top. Sprinkle on the spice mixture, then garnish with green onions and Yuzu Salt before serving.