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Make the tsuyu/noodle soup base. Put the measured water into a pot and heat it. When it comes to a boil, add the sugar, mirin, and Kikkoman Soy Sauce. When it starts to gently boil again, reduce to medium-low heat and add the katsuobushi (dried bonito flakes) just before it reaches a full boil. After bringing it to a boil once, turn off the heat and let it sit until it cools. Place a fine strainer (or sieve) over a bowl, pour everything from the pot into it, and strain.

Bring plenty of water to a boil in a pot, add the soba noodles, and cook according to the package instructions. Drain in a sieve, then pour cold running water over the noodles to cool thoroughly. Rub the noodles gently under the cold water to remove the sliminess, then drain well and place on a “zaru”/bamboo tray (or standard plate if a zaru is not available).

Cut the green onion into thin rounds, soak in water for about 5 minutes, then drain. Grate the wasabi and serve it with the green onion alongside the soba. Pour the tsuyu into a small bowl and dip the soba to eat. Add green onion or wasabi to taste.