• 7 oz japanese buckwheat noodles
• 1 (up to 8)
• 1 tb grated fresh ginger
• 3 scallions -- thinly sliced
• 1/2 ts anchovy paste -- or to
• 1 taste
• 1/2 c soy sauce
• 1/2 c mirin or dry sherry
• 2 tb rice vinegar
• 1 pn sugar
• 1 pn salt
• 1/4 c finely julienned carrot
• 1 sheet nori

Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy.