How to Make SOBA Noodle


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■ TOWARI Machine・Example of Making Noodle Method ■ 


Let us introduce an example of noodle making using Yatsugatake produced by Takayama Flour Mills. We provide 1kg x 2bags free of charge when you purchase, but we also sell 11kg/22kg bags for 100% soba buckwheat flour as well. The Yatsugadake is made by a stone-ground and well-connected, so it is very convenient to blend with other buckwheat flour.



Minimum Soba Flour:200g   Water:Soft Water   Water Rate:38% 
Temp:Summer=Normal Rest Season=55〜60℃
The water content varies slightly depending on buckwheat flour, region, work environment, and season, so it is necessary to fine-tune the water rate each time.


LinkIconImportant Points for Using the TOWARI Machine
LinkIconNoodle Making Procedure-Quick Guide


You need to measure accurately with a digital scale for noodle making

Buckwheat Flour 200g

Soft Water 76g (38%)

Moistening (Fine Minced State)

Mix well and the water in several bateches, so that there are no large lumps and the water is distributed evenly as shown in the photo. It's more efficient to start with a rubber spatula and then use a whisk to give the final mix.


If you use a blender, you can mix the water more easily than a rubber spatula or whisk, which is very convenient. With 200g of buckwheat flour, you can easily and evenly moisten the buckwheat flour in about 1-2 minutes at slow rotating speed.


Cover it with plastic wrap and let it rest for 3-5 minutes to penetrates into the particles of buckwheat flour.

Even a blender for sweets can be
moistened evenly in a short time

Depending on the season, the weather of the day, and the environment of the workplace, suitable conditions for adding water to buckwheat flour vary, so it is necessary to search for the most suitable conditions for adding water. Mizumawashi (Moistening) is the most important task for soba making.
Please feel free to contact us, if you have any questions.

As an aside, it seems that many of our users are effectively using the buckwheat flour remaining on the screw after noodle making and adding it to their menu as "Soba-Gaki".
It seems that the mochi-shaped dumplings are made after loosening them with hot water.
About Soba-Gaki (Wikipedia in Japanese)