Japanese Noodles
Soba*
noodle soup*: e.g. Ninben Tsuyu no moto soup
Katsuobushi*: dried and grounded bonito (Katsuo)
leek or green onion
ground sesame
seaweed (nori)*
wasabi*: hot, green horseradish creme
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
Noodles and Soup
Boil the noodles. Cool down the noodles by holding them under cold water for a while. Prepare the noodle soup by adding water to the concentrated soup. Follow the instructions on the bottle (e.g., with Ninben Tsuyu no moto soup use the proportion: water to sauce 2:1). Cut nori (seaweed) in thin strings. Cut some leek or green onion in small pieces. Arrange the seaweed strings, the leek, some ground sesame, some Katsuobushi and a little bit of wasabi on a plate. The noodles are served on a special bamboo plate. Every person gets a bowl filled with some noodle soup. The spices can be added into the soup individually. The noodles are dipped into the soup and eaten. Noodle eating directions: Keep the distance between your mouth and the bowl quite small and lead the noodles with the chopsticks step by step into your mouth producing sipping noises.
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