Shinshu steamed is a dish in which white fish is wrapped in soba noodles and steamed. It is called "Shinshu steamed" or "Shinano steamed" after Shinshu (now Nagano), a soba producing area. New soba is available from late October to early November, so this is the perfect season. This time, I tried using different types of soba, such as "using whole soba" and "using buckwheat flour." Also, soba is delicious with broth containing Koikuchi dark soy sauce, so I used both light and Koikuchi dark soy sauce to make the paste.

The reason for boiling the soba noodles a little firm is because they will be steamed later. The ones I used this time are Ikeshima Foods' pre-boiled brown soba noodles, which are great because they don't get soggy over time. I'm sure regular soba noodles would be delicious, but I used green brown soba noodles to complement the red of the tilefish, to add some color.

1. Marble the tilefish fillets and wash them with sake salt.

②Boil the green soba noodles until they are slightly firm, rinse them in cold water, and drain.

③ Wrap the green soba noodles in the tilefish, which has been opened like a folding screen, then place in a bowl and steam in a steamer.

4. Pour the delicious bean paste over the dish and garnish with shredded green onions and wasabi.