Boil the soba noodles according to the package instructions... Start out by boiling your water and then drop in the soba noodles. Then drop the temperature down from a boil to a simmer and cook for about 5-7 minutes or until aldente. There is no need to salt the water. Drain the noodles in a strainer in the sink and let the cool water gentle run over your noodles for a minute or two, wash the soba noodles so they from any remaining starch residue and until the noodles are cool..drain well (Reserve some of the pasta water to drink,if you like, as it is full of vitamins and minerals or discard)
In a large bowl add the cooked and cooled soba noodles, chopped spinach, chopped red and yellow bell peppers, carrots or really any vegetables you fancy and have in your crisper.
Preheat oven to 190 Celsius or 375 F to make your norimaki.
Make your Japanese sesame dressing for your Matcha soba salad: Add sesame oil, honey, tamari (soy) sauce, grated diakon and tamarind juice. Taste and adjust seasoning as desired. If you want it more salty add more tamari sauce, it you want it more spicy add more diakon radish, if you want it more sour add more tamarind. (You can also use lemon, rice vinegar, limes or yuzu instead of tamarind for the sparkle in the dressing.)
Add your Japanese sesame dressing to the matcha soba salad and toss lightly. Divide your Matcha soba salad between 3 plates and garnish with sesame seeds.
Make your norimaki. Make the tamari (soy sauce) glaze: add tamari (soy sauce) to a small pan and add brown sugar and cook over low medium heat until it is a nice and thick glaze about 5 minutes. Set aside.
Place the Kirimochi (切り餅) blocks on a pre-greased baking sheet. Slather the tamari brown sugar glaze on each Kirimochi (切り餅) and bake for about 10 minutes or until firm on the outside and chewy on the inside. Don't cook too long or it will end up in a pool of mochi (completely melted). The goal is you want the edges to be crispy but the inside to be tender. If you do not have an oven, you can also pan fry or grill instead.
Trim your nori (dried seaweed) into 3 long strips the same width as your mochi. (Alternatively you can buy the thin pre-cut strips of nori). Immediately wrap the warm mochi in nori. Place a delicious hot out of the oven norimaki on each plate of cool matcha soba salads.