Soba and Udon

I am very familiar with both soba and udon noodles, but most of the class wasn't. We served the soba cold with a dipping sauce of soy, mirin, dashi, and yuzu. I made the sauce. We had the udon noodles in a hot broth with seaweed, and oh man, yum.

Tim is the best ever; he brought a cake for me because it's my birthday. He got it right, too: chocolate cake with chocolate frosting.

I can't wait to eat at Sen of Japan tonight. I will have a full report tomorrow.