Soba warehouse Shihokawa (bypass) attempts to serve you the best Soba since we are particular about Soba noodles and Dasi; stock.
Making Soba
Add water
Add water just like turning by and large.
Turning Water
Mix ingredients, speedy, and kindly with your fingers until it gets smooth.
Kukuri
Put the dough together as one once water and powders are mixed well.
Knead①
Knead the dough until it gets moist.
Knead②
Pressurize the dough with a right hand, and hold it with a left hand while kneading. Keep doing it until it has gloss look.
Heso Dasi①
Put together as one where becomes wrinkles in the dough.
Heso Dasi②
Make circle shape using the large bowl, until Heso comes on top.
Tsubusi
Spread the dough until the thickness becomes around 1cm.
Do this process with a right hand and hold it by the other hand.
Maru Dasi①
Make the dough smooth with a palm shaped hand and spread with a closed fist.
Maru Dasi②
Roll 4 edges of the dough and spread,
with a palm shaped hand.
Yotsu Dasi
Spread the dough evenly in 3mm thickness and squared shape.
Hon Nobasi
Spread the dough from bottom towards top until it gets 1.2mm thickness.
Tatami
Fold the dough in a half shape from inner to outer side.
Do it again from right side to left side.
Fold it from outer to inner side lastly.
Uchiko①
Spread flour on the cutting board.
Uchiko②
Spread flour on the top of the dough as well.
Cut①
Cut the dough with the weight from a kitchen knife.
Cut②
Cut the dough using Koma Ita; cutting guide board for noodles.
Fune
Put them into a wooden box.
Dasi
Honkarebushi; 本枯節 Bonito
Flowery Smells
Aramoto; 荒本
Smoothly
Souda; 宗田
Rich taste
Muro Aji; 室アジ
Umami and Sweetness
Kare Saba; 枯さば
Strengthen sweetness
Shiitake Mushrooms and Kombu
The depth Umami is emphasized once Shiitake mushrooms and Kombu soak into soft water from the day before.
Kombu
Glutamic acid
Shiitake Mushrooms
Guanylic acid
Secret Broth
The secret adding broth makes the taste deep and smooth.
Our broth has the original recipe blend to keep Shihokawa taste over decades.