Shoyu Koji Boosts The Savory Richness of Every BiteShoyu Koji, a fermented seasoning made with soy sauce and rice koji, adds savory depth and richness to the sauce, bringing out the full character of this abura soba.For health-conscious cooks or those watching calories, wheat noodles can be swapped for shirataki (konjac noodles), offering a lighter option while keeping the flavors satisfying. The toppings—Shoyu Koji marinated pork chashu and Shoyu Koji marinated eggs—add another layer of richness, tying the dish together with a cohesive, well-rounded taste.
Bring a pot of water to a boil. Add the noodles and cook until tender. Drain thoroughly.
In a serving bowl, combine all ingredients of [A] until well mixed. Add the drained noodles and toss to coat evenly.
Top with sliced Shoyu Koji–Marinated Pork Chashu, halved Shoyu Koji–Marinated Eggs, chopped green onions, white sesame seeds, and mayonnaise.
Product used in this recipe
Shoyu Koji 20.4 oz (580 g)
Our Shoyu Koji is a traditional Japanese condiment made by fermenting koji (rice inoculated with Aspergillus oryzae) with soy sauce to create a versatile liquid seasoning. It has the sharp, nutty aroma of soy sauce, but the flavor is more mellow with a mild sweetness and deep umami that enhances almost any dish. Koji’s natural enzymes help tenderize meat, poultry, and fish, so it makes a fantastic marinade. You can also add it to sauces, stews, stir-fries, and dressings for savory depth and a hint of sweetness.
Wakana joined Hikari Miso Co., Ltd. in 2025. Guided by the motto“Bringing happiness to people through food,”she applies her expertise as a registered dietitian to develop health-focused recipes. Passionate about miso as a traditional fermented food, she is dedicated to sharing its nutritional value and cultural heritage worldwide.
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