This is the classic way to eat buckwheat noodles—chilled but accompanied by hot and spicy condiments, creating an appealing contrast. If desired, serve with tempura-battered fried shrimp or vegetables.

Bring to a gentle boil in a medium saucepan over medium heat:

Remove from the heat and let cool to room temperature. Using scissors, cut into fine shreds:

Arrange on a plate:

In a large pot of boiling unsalted water, cook until nearly tender:

Drain in a colander and rinse under cold water until cool, swishing the noodles with your hand to rinse well. Divide the noodles among 4 bowls. Sprinkle each serving with nori shreds. Divide the dipping sauce into 4 little bowls and place one beside each serving. Place the plate with wasabi on it within easy reach. To eat, add a little green onion, radish, and wasabi to the dipping sauce, and dip each bite of noodles in the sauce.