Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried "nori" seaweed, with a dipping sauce known as "soba tsuyu" on the side. The "tsuyu" is made of a strong mixture of dashi, sweetened soy sauce and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold "tsuyu" before eating it. Wasabi, scallions, and grated ginger are often mixed into the "tsuyu".