[Taiwanese Cold Noodle Sauce Made in a Natto Bowl]

The “Natto Bowl” from Yamatada Katoen, which I usually use for mixing natto. It actually has fine grinding grooves on the inside, making it handy for lightly grinding small amounts of sesame seeds or crushing Sichuan peppercorns and walnuts. Unlike typical mortars, its deep vertical shape and narrow base prevent ingredients from escaping when using a pestle. It's incredibly handy for quickly handling small prep tasks.

Another delightful feature is that sauces and dressings made in it can be served directly at the table. There's no need to transfer them to another dish, and the spout makes pouring easy. You can pour it straight over salads or chilled tofu, and its understated texture fits seamlessly on the table. Serving as both tool and vessel means one less item to wash, a welcome benefit for daily use.

This time, I used that natto bowl to make the sauce for Taiwan's popular dish, “liang mian” (涼麺). Liang mian is an essential cold noodle dish for Taiwanese summers. It's widely enjoyed at street stalls and eateries, and even local 7-Eleven stores had posters advertising it. The preparation is very simple: just rinse boiled noodles in cold water and toss them with sesame sauce. The classic topping is shredded cucumber, though boiled eggs, carrots, ham, or steamed chicken are also common additions.

For the sauce, a Taiwanese customer who visited our Sanjo Showroom shared a tip: “Adding peanuts to the sesame sauce boosts the aroma and richness, making it much tastier.” I tried it right away. While using a paste is fine, I decided to grind the peanuts in the natto bowl for the full experience. Coarsely grinding retains texture, while smoothing it out helps it blend better with the sesame sauce.

The basic dressing for cold noodles combines sesame with soy sauce, vinegar, and sugar for a sweet-savory flavor. Taiwanese restaurants typically offer various condiments on the table. For example, spicy chili oil, black vinegar to add tang and refresh, sweet and thick soy sauce, and white pepper for extra aroma. Some shops even offer grated garlic or spicy miso paste, letting you customize your bowl to your taste—a delightful part of the Taiwanese dining experience.

The natto bowl is versatile, serving you from kitchen to table. Try using it as a handy tool to add richness to your daily meals. Leftover sesame sauce can be transformed into a dipping sauce for somen noodles by adding soy milk and chicken bouillon powder. Give it a try!

Taiwanese Cold Noodles (Serves 2)

Ingredients:
2 packs Chinese noodles
1 cucumber

(Sesame Sauce)
4 tbsp sesame paste
A handful of peanuts
1 clove garlic (optional)
◯ 2 tbsp sugar
◯ Pinch of salt
◯ 2 tbsp soy sauce
◯ 1½ to 2 tbsp vinegar (black vinegar)
◯ 2 tbsp water

Instructions:
1. Julienne the cucumber.
2. Place peanuts in the natto bowl and grind to your desired coarseness. Add garlic and grind together.
3. Gradually add the ◯ seasonings and sesame paste, mixing well to make the dressing.
4. Boil the Chinese noodles, rinse under cold water, and drain well.
5. Plate the noodles and cucumber, pour the dressing over, and serve.

Yamatada Katoen's Natto Bowl
https://www.shokunin.com/en/yamatada/natto.html
Azmaya's Wooden Pestle 210
https://www.shokunin.com/en/azmaya/surikogi.html
Ichiyougama's Deep Plate
https://www.shokunin.com/en/ichiyou/deep.html
Otera Kohachiro Shoten's Kanamari M
https://www.shokunin.com/en/otera/kanamari.html
Sanjo Showroom
https://www.shokunin.com/en/showroom/sanjo.html

Reference
https://www.tenpos.com/foodmedia/newstrend/trend/22230/