My dashi was a mix of kombu, dried shiitake, and kasuoboshi cold brewed in the fridge for a week. I doubt it actually takes a week to get such a potent stock but I kept forgetting to strain it off and it didn’t hurt things in the least.
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I like the idea of cold soba. But whenever I’ve tried it I’ve been very put off by the feel of cold noodles. I feel the same way about pasta salad too.
I can understand that. It’s definitely a less familiar mouth feel than having it as a hot dish or soup. There’s a slippery/slimy but not entirely gross texture that these can fall into quickly, especially if they’re overcooked.
