Instructions: For the Dried Mushroom Stock: Combine mushrooms, ginger, and scallions in small saucepan with 4 cups water. Bring to boil. Reduce heat to simmer, and cook for 20 minutes. Remove from heat. Strain through a sieve lined with damp cheesecloth. Add soy sauce and sugar; stir to combine. Set aside to cool. (Makes 1 1/4 cups)

For the Goma Shio: Place salt in a small cast-iron skillet over medium heat. Stir until very hot. Add sesame seeds, and stir until seeds are a bit darker and begin to smell toasted. Remove to a plate, and cool slightly. Place mixture in a spice grinder, and pulse quickly, just long enough to achieve a coarse mixture. Cool completely. (Makes 1/4 cup)

In a small bowl, combine stock, mirin, and soy sauce. Add Goma Shio, and stir to combine. Set dipping sauce aside.

Bring a large pot of water to a boil. Add soba noodles, and stir; cook until noodles are just cooked through but not hard in the center, about 7 minutes. Drain, and immediately rinse under cold water. Continue rinsing until noodles are very cold, and all of their stickiness is gone. Drain well, and coil noodles on four serving plates.

Cut nori, using scissors, into very fine strips. Scatter evenly over noodles.

Pour dipping sauce into four bowls. Each diner should add scallions, wasabe, and daikon to his dipping sauce according to taste. Noodles should be dipped into the sauce and eaten.

This recipe yields 4 servings.

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