Soba No. 2: A renowned machine for water management in soba (buckwheat noodles).
Ishikawa-style Soba No. 2 is used by many long-established famous shops and achieves the ideal kneading process where small soba flour balls gradually become larger soba balls.
- Authentic hand-made soba made with a machine. It has been used in many long-established famous restaurants. - Compared to manual water mixing, water is evenly distributed throughout the buckwheat flour, allowing for quick formation of soba balls. - Supports the process from water mixing to kneading (kiku-nori) of soba. - During the process of kneading the soba balls, the pestle tip and stone mill gently grind the buckwheat flour, minimizing heat generation and allowing for the creation of fragrant soba. The heat from the palm does not transfer to the soba, resulting in perfectly formed soba balls. - The buckwheat flour does not stick to the hands during work, ensuring hygiene. - Uses a stone mill (granite) and a wooden pestle tip (kaba-zakura). It follows traditional manufacturing methods. - The two pestles move like a soba craftsman's hands, skillfully kneading the buckwheat flour. - Can also prepare Sarashina soba (100% buckwheat flour) with hot water kneading. - Can be used for making various types of soba such as yuzu soba, tea soba, shiso soba, and cherry blossom soba. - Buckwheat flour amount can be accommodated from approximately 0.5 kg to about 4 kg. - Stone mill capacity is 20 liters. - Can be labeled as "hand-made soba." * * According to Article 4 of the Fair Competition Code regarding the labeling of fresh noodles.
- Company：石川工場
- Price：Other
