Trim the roots of kaiware daikon. Slice the green onion diagonally into thin pieces. Cut the stems off the shiso leaves and julienne them.

Mix noodle sauce, ground white sesame, and sesame oil in a bowl.

Boil water in a pot, reduce to low heat, and cook pork belly slices until they change color. Drain and add to the bowl with the sauce.

Remove scum from the pot, add salt and pasta, and cook according to package instructions. Drain the pasta.

Add kaiware daikon and green onion to the bowl with the pork and sauce. Mix well.