GREEK SOBA SALAD
Discover my new recipe where French finesse meets Japanese tradition and Greek simplicity in an easy peasy dish!
The Japanese touch in Greek Cuisine
My culinary exploration begins with soba, the thin, brown Japanese pasta crafted from nutrient-rich buckwheat. They had then been mixed with a Greek salad. With each bite, you will enjoy the marriage of Japanese soba and Greek influences…
A Taste Born in Japan’s Past
In Japan’s historical Edo period (1603-1868), the art of enjoying soba noodles took root. The clever fusion of wheat flour with buckwheat gave birth to these delicate strands, marking a culinary shift that resonates today.
The origins of soba trace back to China, finding its way to Japan in the Jomon period (10,000 BC to 300 BC). Initially fragile, these noodles matured on colanders before a game-changing revelation : the blending of wheat and buckwheat flours. This innovation bestowed resilience, making soba noodles robust and easy to slurp.
Now an integral part of Japanese cuisine, soba noodles are cherished for their versatility. Whether in hot or cold dishes like in my Greek soba.
Ume Su: A Japanese Emissary
At the heart of my recipe lies a distinctive ingredient : Ume su. Widely embraced in Japanese culinary traditions, this plum paste introduces a burst of umami, reminiscent of vinegar but with a salty twist. A cautionary note, however, as the potency of Ume su demands a measured hand in its application, ensuring a delicate balance in the final dish.
Ume Su: A Taste of Japanese Tradition
Ume su, a must in Japanese seasoning, traces its roots back to the Edo Period in the 1600s. Crafted from the juice of fermented ume fruits, a unique Japanese plum or apricot variety, this vinegar-like seasoning offers a savoury, salty, and sour kick.
Ume su adds a refreshing and pleasantly salty taste to dishes. It is a go-to condiment. The traditional red ume su, extracted from umeboshi apricots immersed in brine with shiso leaves, boasts a less acidic profile compared to ordinary vinegar.
Beyond its culinary prowess, ume su carries health benefits, making it a cherished component in Japanese cuisine.
Perfect Pairing
For my Greek Soba experience, I recommend a glass of red Vin de Mourvèdre, from my beloved Languedoc-Roussillon.
The wine is crafted from the Mourvèdre grape, a varietal synonymous with the area’s winemaking excellence.
It boasts a rich and intense flavour profile, due to the tannic structure and dark fruit notes characteristic of Mourvèdre grapes. Often a key player in red blends, it also offers a full-bodied experience with aging potential. As the wine ages, it may develop earthy tertiary aromas, leather, and gingerbread notes.
Tasting Notes
Tasting Vin de Mourvèdre is a journey through dark fruit tastes : blackberry, black currant, and plum, with subtle hints of garrigue, bay laurel, and regional spices. Its highly perfumed aroma evolves with age, introducing floral, herbaceous, and gamey nuances. Aged expressions reveal truffle, leather, stewed fruits, and wild game notes, creating a sought-after complexity.
Roots in Viticulture
Influenced by the Greeks and Phoenicians, the area faced challenges like the phylloxera crisis. Despite adversity, a modern revival fuelled by native varieties and new talents has reestablished the region’s winemaking prowess.
Salad Days of Summer
You may wish to add some new salad to your cooking repertoire ?
Why not trying a refreshing cherry tomato and nectarine salad or a delicious kiwi, avocado and pomegranate salad ?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
GREEK SOBA SALAD
Ingredients
- 400 g soba pasta
- 2 tomatoes chopped
- 1 cucumber sliced
- 80 g feta cheese crumbled
- 10 basil leaves
- 6 tbsp olive oil
- 1 tsp ume su
Instructions
- Cook the soba in a large volume of boiling water for 4 minutes ONLY.
- When the Soba are cooked, rinse them in cold water.
- In a large bowl, combine all the ingredients together with the olive oil, Ume su and the soba.
- Best served cold.
Notes
Soba à la grecque
Pour 3 personnes
400 g de pâtes “Soba” (au rayon asiatique)
2 tomates coupees en morceaux
1 concombre coupees en morceaux
100 g de feta emiettee
10 feuilles de basilic (environ…)
6 cas d’huile d’olive
2 cac de Ume su (condiment salé dans la cuisine japonaise à base de prune)
Cuisez les soba dans un grand volume d’eau bouillante pendant 4 minutes.
Une fois cuites, rincez les soba sous l’eau froide.
Mélangez bien tous les ingrédients ensemble avec l’huile d’olive et l’Ume su.
Ajoutez les Soba et dégustez bien frais.
Inspired by Laura Kie (Ma petite cuisine japonaise)
