We tried to apply the dressing noodles freshness to the Japanese natto soba. Refreshing oriental sauce, white radish sauce, and wasabi blends harmoniously.
Rinse the radish, peel it off, grind it on a steel plate, and make juice.
Wash the chives and cut into a thickness of 0.1cm.
Cut the seaweed into a thickness of 0.5cm.
Add soy sauce, sugar, and 60ml water to the oriental sauce.
Pour water in the pot, boil the noodle for 4 minutes 30 seconds, and then rinse the cold water and drain.
Pour the noodles in a bowl and add white radish juice, chives, natto, wasabi, and citron, then pour the sauce from step 4.