When it is hot outside, I love to eat cold soba noodles. We dunk them in an ice-cold strong broth made from mirin, soy and sake. The trick to good soba is to cook them in just-boiling water, then cool them in multiple changes of cold water. I also “scrub” off the excess starch as they cool so the noodles don’t stick together. 
Other dishes on the table are pickles, broccoli raab in mustard and chili sauce, steamed egg with wakame seaweed, and Chinese style pork with hakurei turnips and hoisin sauce.