Cold buckwheat noodles (메밀소바)

Chilled buckwheat noodles served with savory soy-based sauce, toppings like green onions, and radish. Refreshing and satisfying.

6 Min


No rice needed / Not spicy

A dish featuring chilled buckwheat noodles, served with a savory soy-based dipping sauce, accompanied by sliced green onions and grated radish. It offers a refreshing and satisfying dining experience, perfect for hot summer days.

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2 gram


30 gram


30 gram

Korean radish

200 gram

Buckwheat noodle


  • • Pot
  • • Colander



Boil water in a pot.

Add buckwheat noodle.

Boil on high heat for 4.5 minutes while stirring.


Move the noodle to a colander.
Rinse with cold water while rubbing them together.

Squeeze the noodle to drain as much water as possible.
Move the noodle to a plate and leave it there.


Pour 120 mL of water (per serving), dipping sauce to a small bowl. Mix well.

Add scallion, Korean radish to the bowl as desired.

Dip the noodles in the bowl in small portions at a time.
Mix in wasabi if desired.

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