Bring a saucepan of water to a boil and cook the Buckwheat noodles a
few minutes
Drain and refresh under cold running water
Hold noodles
in a bowl with cold water until ready to serve
Mix ginger, scallion and anchovy paste and set aside
In a small
saucepan bring soy sauce, Mirin and vinegar to taste, to a boil
Mix
this warm liquid into ginger, scallion and anchovy paste and season
to taste with sugar, salt and pepper
Transfer this to 4 small
dipping bowls
Drain noodles and portion out into 4 small bowls; top each portion
with some julienned carrot
Toast sheet of Nori over an electric burner or place in a hot cast
iron or heavy skillet and cook until crisp and crumble it over the
soba and carrot
Dip noodles in sauce, and enjoy