Handcrafted koji since 1689- Spanning 8 generations

Ingredients (4 servings)

4 packages fresh Chinese noodles (chukamen or other thin yellow noodles)
2 cucumbers
2 tomatoes
3 leaves lettuce
50 gm daikon sprouts
100 gm mung bean sprouts
10 gm dried wakame seaweed

Soy Sauce Dipping Sauce
3 tablespoons soy sauce
45 gm ama-koji
4 teaspoons rice vinegar
1 teaspoon sesame oil
Add lemon or kabosu if you like.

Sesame Dipping Sauce
45 gm dashi koji
35 gm ama-koji
4 teaspoons rice vinegar
1 teaspoon sesame oil
Add ginger or green onions if you like.

Vinaigrette Sauce
2 tablespoons shio-koji
40 gm ama-koji
4 teaspoons rice vinegar
1 teaspoon olive oil

1. Make the sauces. For each sauce, mix the koji-based ingredients together in a small mixing bowl. Drizzle the oil into the mixture slowly while mixing briskly.
2. Add the remaining ingredients to each sauce and stir.
3. Reconstitute the dried wakame in water.
4. Chop the cucumber into long, thin strips, Cut the tomatoes into thin wedges. Tear the lettuce into small pieces. Rinse the mung bean sprouts and daikon sprouts.
5. Boil water, add the noodles and boil for two minutes. Drain and cool in a bowl of cold water. Drain well. Toss the noodles in a little sesame oil and add the daikon sprouts.
6. Divide the noodles into 4 portions and put each portion on a dinner plate. Top with the vegetables. Pour your preferred sauce on top and enjoy.