After years of eating these tasty buckwheat creations, I learned to cook them the proper way. This is how you prepare them so they’re al dente–the way they’re supposed to be eaten:

In a medium to large pot on high heat, boil water (as much as you’d normally use for pasta). Add noodles to the boiling water and cover.

When it comes to a boil again, add a cup of cold water, cover the pot.

The third time it boils, add another cup of cold water and cover.

When it comes to a boil once again, the noodles are done. Remove from heat, drain, and rinse in cold water until the noodles are cool. Toss with toasted sesame oil.

Serve at that temperature with a soba dipping sauce. Tamari or soy sauce with garlic, ginger, and wasabi works well if you don’t have any ready-made stuff.

Nummers!