Japanese cold green cha noodle

I have wondered how this Japanese noodle tastes like for a long time but dare not try them. Though I do eat sashimi and any raw stuffs from Japanese restaurants, I hate the idea of eating raw egg.


What more raw egg with cold noodle. However, there is always a first time. So, I finally get my first taste of cold soba today. It comes with a raw quail egg, some leeks, some crispy stuffs like tempura pieces and one ball of wasabi.


The noodle is boiled, blanched in ice water and place on a mat over ice cubes. Wow, so cold! Pieces of nori or dried seaweeds are sprinkled on the noodle. A small, tiny bowl/cup like soya sauce accompanies this noodle.


The noodle is called cha noodle which is green tea noodle. It is firm and surprisingly, cold noodles taste good too!


The raw egg, wasabi and stuffs are put into the little bowl of soya sauce and mix. Then, the noodles are dipped into this mixture and eaten. Hmmm…a rather elaborate way of eating because the small bowl of soya sauce can only accomodate one mouth of noodles. I was thinking, why not give me a bigger bowl and I throw everything into them like a bowl of normal noodles and save the dipping? Hahaha.

This is what makes Japanese food unique. Elaborate and dainty steps.

Here’s an excerpt of the right way to eat, taken from the Japanguide :

For zaru soba, the noodles are then boiled and cooled down with cold water, before served with a soya based dipping sauce (tsuyu), wasabi, nori seaweed and negi (Japanese leek). The water used to boil the noodles (soba-yu) is often added to the remaining tsuyu and drunken at the end of the meal.

I have apparently missed out drinking the soya mixed with the water part. But then, I don’t fancy drinking soya sauce. I want to keep my head of hair! LOL.

All the above food are from Jurin Japanese Restaurant in Bellisa Row, Pulau Tikus. Cost of the noodle is RM14. I have tempura to accompany this dish.

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

7 thoughts on “Japanese cold green cha noodle


    (February 21, 2006 - 7:47 pm)

    cold noodles get my thumbs up, in fact, sushi king whips up pretty good cold noodles. but raw eggs? lol, how was it? you forgot to mention this crucial bit.

    btw, i’d love to know what cam you’d recommend for taking pics of food. my dad runs a restaurant and our old fujifilm digicam is terrible at taking flattering shots, especially under orange light.


    (February 21, 2006 - 8:32 pm)

    Zaru-soba is made from buckwheat. The serving style is the most tasteless stuff I ever take. In fact, it is a poor man noodle after Japan defeat in WW2. The soba will become cold (no ice required) when exposed under winter air.

    Only one cantonese word can describe Zaru soba : “Wan-bun”(make a fools).


    (February 21, 2006 - 9:24 pm)

    moo_t – But it is nice wor…. ‘Cos so mah fan to eat mah, kena mix, kena dip. Hahaha.

    chloe – It depends on your budget. I have two camera, Konica Z3 and a DSLR Dynax 5D. If you want a mid price one, get Panansonic Lumix, I had blogged this before. Use the search button. It has a ‘Food’ setting and macro setting.

    If you want good photos, no choice must find the proper lightings. Usually, if I go restaurant and intend to take the food photos, I will sit by the window during the day or under some brightest table at night. 🙂


    (February 22, 2006 - 12:03 am)

    jurin used to be very good,but lately i found the food quality is not up to the standard anymore.


    (February 22, 2006 - 2:18 am)

    Lilian – the green stuff is chopped spring onions. I love cold cha noodles especially with our weather. Yeah on the lighting bit, I agree with you. Whenever I go to a place, I choose where I sit based on the best light.


    (February 22, 2006 - 9:26 am)

    Are you trying to kill us. Too yummylicious!!!#$%^ 🙂


    (February 22, 2006 - 4:39 pm)

    aiks ! i passed that and should have tasted b4 u eh ? llolz

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