To be fair, I think I've heard the chlorophyll part in some German cooking show, so it's not a reliable source. Somehow makes sense though, I guess?
I really like this dish. Pretty simple, and although it might look a tad "plain", the vinaigrette on the soba adds plenty of flavouring. Lots of variations possible. Thanks to @g transistor!
No fan of natto. Ate 1/3 package. Not thaat bad, but now I have a slightly upset stomach. The worst part is that it's difficult to eat due to the slime-threads.
Anyway, I'll eat some more cold soba with the Momofuku vinaigrette, okra, bell pepper, fried tofu etc for dinner today.
Let's start a Prairie theme!
Also very funky. Very tart. And some weird flavor that coats the tongue and stays for a long while.. almost chemical-ish. I think it's the uber-funkiness. Or acetone?
They also have an ume lambic and a yuzu lambic, @Ken P.