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  • The Cedar barrels in which the shoyu is fermented.
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Cold Soba Noodles with Chili Dipping Sauce

The Italian chili paste veers this recipe away from the traditional, so use Sriracha if it's authenticity you crave. Us? We just wanted spicy noodles!


  • 7 ounces Soba Noodles
  • 1 cup chicken stock
  • 3 TBS Shoyu
  • 1 TBS honey
  • 2 TBS Bomba chili paste
  • chopped scallions and cilantro


Bring a large pot of water to a boil. Add the noodles to the water and immediately stir gently. When the water returns to a boil, stir again and cook for 4 - 6 minutes. Turn off the heat and let the noodles sit for 2 minutes in the hot water. Drain into a colander and rinse under cold water until cool.

Meanwhile, heat the stock, shoyu, honey and chili paste in a small saucepan until simmering. Turn off and let cool slightly.

Serve the noodles with the sauce on the side, garnished with chopped scallions.


Kishibori Artisanal Shoyu


After years of Kikkoman, we finally decided to go out and find something we were proud to use. This all natural, artisanal soy sauce from an island in the Inland Sea in Japan is a world apart from the grocery store staples. We honestly couldn't believe the difference in taste. This shoyu is packed with multi-dimensional flavor - salty, yeasty and well-rounded, we can't get enough of this.

The process hasn't changed in ages, but it's rare that a producer honors the traditional methods. Soybeans are steamed, to which toasted wheat, sea salt and spring water are added. Then it's into 100 year-old cider barrels for aging. No fillers or preservatives are ever added so all you'll taste is the clean expression soy.

12 oz
Takesan Company
(1 product review)
$19.00 (Currently Sold Out)


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  1. Absolutely the best!

    Posted by m zawoyski on 18th Jun 2013

    This Shoyu is the absolute best! It is a grand cru of soy sauces! A reserva of shoyu! We love to use it straight out of the bottle to dip grilled meats, chunks of radish, cucumber, etc; It is also excellent on sushi take out or bring the bottle to the restaurant. We have... enjoy!


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