What You Need to Prepare:
・Powder Shaker and Buckwheat Fine Powder
・Shallow Tupperware (Plastic Container)
・Soba (Buckwheat) Paper + Quick Freezer / Stocker

 

1] Wrap the raw soba noodles one by one. At our company, we rotate it 90 degrees and wrap it diagonally.

2] If powdering buckwheat fine powder, remove excess powder and wrap. Be sure to cleanly remove powder.

3] Wrap each meal on a rough side of the Soba paper inside. Place the soba noodles upright.
Each serving of raw soba is wrapped in Soba paper. Make sure it is straight, not bent, and gently place it on the Soba paper. Wrapping 100% buckwheat noodles in a twisted state may cause the soba to break during boiling.

4] Cover the Soba paper with plastic cling wrap to avoid from dry.

5] Place the Soba paper on the bottom of a shallow plastic container, lay the wrapped Soba raw noodles on top of it without stacking, then put the Soba paper on top of it, and close a lid of the plastic container. Store it in a quick freezer asap. Can be stored in freezer for 30 days. When storing, be sure to freeze rather than refrigerate. The aroma of buckwheat is hard to fall off for a long time, and it lasts longer.
 
In case the noodles are sticking each other, you can improve it by reducing water mixture a little less when moistening or powdering buckwheat fine powder a little more. The appropriate water mixture varies slightly depending on a working environment, so please test it after purchasing the unit to find the optimum water mixture rate.

If possible, we recommend to freeze the soba noodle individually in a quick freezer.The point is to freeze the noodles as soon as possible after making noodles.
 
Quick Freezer: -20℃ with a quick freezing function

 
 
 

■ User Information ■ 

 

This information is from our company TOWARI Machine users who sell frozen noodles to soba noodle shops and kitchen cars.
 
1] Noodles are made with a water content that does not stick to the noodles each other.
 
2] When it comes out of the nozzle, cut it to the length you decided, quickly put it on the Soba paper, and use a flour sieve to evenly dust it with the first grinded fine smooth flour (Sarashina flour).
 
3] After wrapping it in buckwheat paper, gently pat it with your hand from the bottom so that the dusting powder spreads all over. The purpose is to spread the flour all over the noodles.
 
4] Place in a plastic container and keep it in a quick freezer straightaway. If the noodles are not refrigerated immediately after dusting, moisture will seep into the flour and the flour will melt, causing the noodles to stick together during freezing.
 
5] When boilling the noodles, do not take them out from a freezer until just before boiling to avoid natural thawing in the air. It is important to keep it frozen in hot water of a pot.
 
Large size glassine paper can also be used as a substitute, so dusting the long pieces with flour instead of folding them into a U shape and, you can prevent from sticking togerther at the bent part.
 
When using a kitchen car or delivery service, please use a plastic tray and an on-board freezer and keep it frozen state.