Five-colored Somen

Five-colored Somen

Have fun eating this somen with five differently colored daikon radish-based condiments.

Cooking time
15 minutes
  • Nutrition facts are for one serving.
  • Nutritional values calculated based on 60% consumption of the noodle soup base. Furthermore the seaweed boiled down in soy sauce is not included in the nutritional values.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

3 bunches or 150 g (5.3 oz.)

(A)flavored daikon radish

400 g (14 oz.)

20 g (0.7 oz.)

1 Tbsp


1 Tbsp

10 g (0.4 oz.)


80 ml (2.7 fl. oz.)

320 ml (10.8 fl. oz.)


  1. To make the five-flavors of daikon radish, grate the daikon radish, squeeze out excess moisture, and divide into five portion. Dice up the pickled cucumber and eggplant and cut the green onion into small pieces.
  2. Combine the pickled cucumber and eggplant, green onion, egg yolk, seaweed and dried young sardines each with separate portions of daikon radish. Divide each portion in half, and place the five differently colored condiments on two separate dishes.
  3. Boil and then place the somen in cold water. Drain and serve on a plate accompanied by (B) and the dish with (A).

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