Cold Soba Noodles

Maureen Fitzgerald of the Inquirer writes about one of her favorite appetizers, cold soba noodles at Sagami in Collingswood.

The buckwheat noodles are cooked to order and served ice-cold, topped with nori shredded like confetti, and accompanied by a sauce made from soy, mirin, saki, fish broth and chopped scallions. Add some wasabi to the sauce, if you like, dip the noodles in, and slurp away.

Noodles at Sagami [GoodTaste]

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.