Using kitchen scissors, cut nori seaweed into thin slices.
Cooking Soba Noodles
Bring 2 quarts (1.6 liters) of water to rolling boil in a large pot for ¼ pound (115 g) of noodles. *You may want to use more than one pot. Otherwise, you can cook the noodles in batches.
Add the noodles and stir gently back and forth with cooking chopsticks or a large spoon.
When the boiling water starts to foam over, add ½ cup (120 cc) of cold water and lower the heat slightly. Repeat one or two more times.
When the water comes to a boil a second time, test the noodles. If they are done, turn off the heat and remove from stove.
From time to time, remove a noodle from the pot and give it a taste test. Cold soba noodles are served al dente.
When the noodles are ready, pour them into a strainer above another pot to save the broth. *Soba-yu contains proteins and minerals.
Put the noodles in a large bowl of ice water to firm them up. (optional)
Once the noodles have cooled off a bit, stir briskly for 5-10 seconds to wash off the starch. Rinse well.
Drain well using a strainer.
Serving Cold Soba
Place the noodles on plates or in traditional zaru baskets.
Garnish with strips of nori. Sprinkle on top, in the center.
Serve dipping sauce in individual cups.
Each person adds the garnishes (wasabi, scallions, and grated daikon) to according to their personal preferences. I go easy on the scallions.
Once you have finished eating your noodles, reheat the cooking water (soba-yu).
Top off your remaining dipping sauce with soba-yu, according to taste. I prefer adding less soba-yu at first.
Notes
Also refer to the cooking instructions on the package. Cooking time varies based on the thickness of the noodles.