Kagoshima Soba Noodle Making with Local Ingredients A-1095

We take great care in everything from stone grinding to boiling . The appeal of soba is that it is "freshly ground," "freshly made," and "freshly boiled." The buckwheat flour used that day is ground every morning in the stone mill at the Sanryokan Handmade Soba Dojo. The stone mill rotates slowly at a pace of 20 revolutions per minute so that the heat is transferred to the buckwheat kernels and the aroma does not escape. This attention to detail is the secret to enjoying the rich, fragrant whole-grain soba. Fukiagean serves two types of soba: rustic thick noodles and thin noodles. Usually, the smooth thin noodles are served cold, and the flavorful, chewy thick noodles are served hot, but customers can choose according to their preference.