Soba warehouse Shihokawa (bypass) attempts to serve you the best Soba since we are particular about Soba noodles and Dasi; stock.
Add water just like turning by and large.
Mix ingredients, speedy, and kindly with your fingers until it gets smooth.
Put the dough together as one once water and powders are mixed well.
Knead the dough until it gets moist.
Pressurize the dough with a right hand, and hold it with a left hand while kneading. Keep doing it until it has gloss look.
Put together as one where becomes wrinkles in the dough.
Make circle shape using the large bowl, until Heso comes on top.
Spread the dough until the thickness becomes around 1cm.
Do this process with a right hand and hold it by the other hand.
Make the dough smooth with a palm shaped hand and spread with a closed fist.
Roll 4 edges of the dough and spread,
with a palm shaped hand.
Spread the dough evenly in 3mm thickness and squared shape.
Spread the dough from bottom towards top until it gets 1.2mm thickness.
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.
Spread flour on the cutting board.
Spread flour on the top of the dough as well.
Cut the dough with the weight from a kitchen knife.
Cut the dough using Koma Ita; cutting guide board for noodles.
Put them into a wooden box.
Honkarebushi; 本枯節 Bonito
Muro Aji; 室アジ
Umami and Sweetness
Kare Saba; 枯さば
Shiitake Mushrooms and Kombu
The depth Umami is emphasized once Shiitake mushrooms and Kombu soak into soft water from the day before.
The secret adding broth makes the taste deep and smooth.
Our broth has the original recipe blend to keep Shihokawa taste over decades.