2013 Soba

I’m having a hard time believing that it’s already time to adieu 2013. Well, I prefer even numbers, so I’m ready to get this show on the road.

To usher out the year properly, and to wish for long (but not thick) life, we followed the Japanese tradition of eating soba on New Year’s Eve.

As usual, the soba was dressed with a nice variety of toppings: natto, mashed avocado, eggs with slightly runny yolks, raw green onions, nori seaweed cut into strips, and of course, wasabi and tsuyu (soba sauce).

Fantastic.

[UPDATE: just a note about the eggs: they’re hot springs egg style (i.e., soft yolks). The key to this is to bring water to a boil FIRST, then add the eggs and cook for seven minutes.

Also, this wine.

soba

New Year's Eve rosé

New Year’s Eve rosé

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