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ūü•Ę Cold soba noodle with quick Shirotamari Gochujang sauce ūü•Ę

ūü•Ę¬†Cold soba noodle with quick Shirotamari Gochujang sauce ūü•Ę

This recipe is a delicious way to eat Hara Farm's juwari soba noodles with Nitto Brewery's Mikawa Shirotamari. Both dry and fresh GENKI SOBA from Hara farm works for this recipe. Refer to the previous post for how to boil each type of noodle.

To prevent the noodles from becoming too soft, remove them from the water immediately after boiling and then rinse them in cold water before serving.


  • Hara Farm's juwari soba noodles (dry or semi-dry)
  • 100g amazake (or honey if you don't have it. If so, use less)
  • 10 g Korean chilli powder
  • 3 g salt (to taste)
  • 2 tsp Mikawa Shirotamari


    1. Peel the skin and deep-fry the fava beans. Cut the radishes in half, marinate with a sprinkling of salt and lemon and leave until wilted. Cut the apples and cucumber into strips. Cut the spring onions into small pieces.
    2. Make a quick gochujang sauce by mixing amazake, Korean chilli powder, salt and Mikawa Shirotamari.

    3. Boil a large pot of water and gently drop in the soba noodles. The dried noodles will take 5 minutes to boil and the semi-dry noodles will take 2 minutes. For detailed boiling instructions, please refer to the previous post.

    4. When the soba noodles are boiled, prepare another pot to reserve the boiling water (sobayu), and drain the noodles into a colander and keep sobayu. Put the noodles in a separate bowl, and immediately rinse them in cold water, changing the water several times to remove any sliminess. Drain well.

    5. When the buckwheat noodles are done, place them on a plate, top with the toppings you have prepared, pour over the gochujang sauce. Enjoy!

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