Homemade Cold Citron Noodles

Yuzu Kiri Soba

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Here’s a delightfully different kind of homemade pasta that I discovered at a neighborhood noodle shop when I lived in Ogikubo in Tokyo. The recent appearance of Japanese citron oil in most Oriental groceries has encouraged me to develop this recipe for fellow Americans. Although there’s a subtle and wonderful difference between yuzu (Japanese citron) and the American lemon, the zest and juice of the latter makes a delicious seasoning for the noodle dough, too. The Japanese eat noodl