1. This is a strainer that is very difficult to use with buckwheat strainer. With the use of this water driver, you can use it with a fine amount of water and 6 nails to make sure even beginners can do it without mistakes.

2. Combine and kneade: Roll up the dough of the rolled buckwheat dough in a cylindrical shape for one serving, and put it into the tube.Simply move back and forth 2-3 steering wheels.Buckwheat fabric in the tube is kneaded and turned into a noodle that wont break.

3. Prepare / push out / boil when moving the lever to the extrusion side, turn the exit into a hole dice, then turn the handle and push it directly into the hot water to boil it. After boiling for 50 seconds, rinse with cold water and tighten to serve. Raw noodles, boil one at a time at high temperature.It results in a delicious, flavorful buckwheat. Preparation: When making a large number of people, the dough that has been finished kneading, extruded from the exit and place it on the next work (extrusion, boiling, and serving).

The fabric is made of buckwheat with less contact with air, so you can create delicious and flavorful buckwheat.

Shinshu Buckwheat Flour, 2.2 lbs (1 kg)

This is a machine grinding of brown buckwheat noodles grown in Japan and carefully grinded with fine and uniform buckwheat flour.