Unlike udon and ramen noodles, soba is made with buckwheat flour. Because of the dough’s lower viscosity, the process of forming it and rolling it out into the desired thickness is much more difficult. For this reason, it was long thought that 100% pure buckwheat soba noodles could only be made by hand, and only by an experienced specialist.
 
Based on the know-how and technology accumulated through the development of the Shin-Uchi series noodle-making machines, Yamato now makes it possible for non-experts to create high-quality pure buckwheat noodles. A built-in vertical mixer, flat board press, and vertical-blade cutter are just some of the fantastic features of Yamato’s Soba noodle-making machines. The wind-up roll and dough feeder work together to automate the otherwise-cumbersome roll-out process. Plus, you can readily control the width between cutting blades within a range of 0.4 mm to 8 mm.
 
Yamato’s soba-making machine consistently produces pure buckwheat noodles as good as those made by the hands of seasoned experts. A few soba professionals, after tasting soba made by our machine, commented that they felt compelled to buy the machine.