Zaru Soba (Cold Soba Noodles)

For dipping sauce, The dipping sauce is supposed to be a little salty because you will be "dipping" the soba noodles instead of soaking them to eat. You can always dilute it later if needed.For soba noodle, boil a lot of water in a large pot. Unlike pasta, you DO NOT add salt to the water. Add dried soba noodles in the boiling water in circulate motion, separating the noodles from each other. Boil soba noodles according to the package instructions (each one is slightly different). Mine says boil 4 minutes. Once in a while stir the noodles so they don’t stick to each other. Check the tenderness and do not overcook. I do not use "sashi mizu (adding water)" technique for this noodle as it's says so on the package.*Drain the noodles into a colander and wash the noodles in a cold running water to get rid of slimy texture. This is very important and key to great tasting noodle.Put chopped green onions and wasabi on a small plate. Serve soba noodles on a tray or dish. Sprinkle Kizami Nori on top right before you serve.