Zaru Soba

Put kombu and shitake mushrooms in filtered water. Soak 1hr - 24hrs. Bring the dashi up to a simmer (not a full boil), then take out the kombu & mushrooms.

Put the rice vinegar in a pan and bring up to the boil; lower the heat and let simmer.

Add honey and soy sauce, and let it warm up slowly, stirring. It should never boil - once it starts barely bubbling, take it off the heat.

Mix Kaeshi and Dashi and bring to a simmer for 2 minutes. Let cool

Bring a large pot of water up to a boil. Hold the noodles over the water and sprinkle them in strand by strand. Once all the noodles are in, stir gently so that they are all immersed in the water.

Bring the water back up to a gentle boil, then lower the heat so that the water is just simmering. If the water threatens to boil over, add about 1/2 cup of cold water. Cook for about 7 to 8 minutes, or following the package directions.

Drain the noodles into a colander. Immediately return them to the pot and fill the pot with cold water. Repeat until water is clear.

Serve on bamboo sieve in bundles. Add garnish to dipping sauce.