[Freshly made raw soba all over the country! ] Example of introducing a quick freezer at a soba restaurant

Raw soba doesn't keep for a long time, so it needs to be frozen for long-term storage.
However, when frozen, the texture and flavor deteriorate, resulting in a decline in quality.

One way to freeze food without sacrificing quality is to use rapid freezer.

rapid freezing allows you to maintain the same quality as freshly made food for a long period of time.
We can deliver freshly ground and freshly made soba to all over the country. You can enjoy the same delicious soba noodles at home as you would get at a restaurant.

We will introduce the benefits of rapid freezing soba noodles and examples of soba restaurants that have introduced rapid freezer such as Tsuji Soba and Ganso Ojiya Soba Kadoya.

Same quality as raw soba! Benefits of frozen raw soba

Can be stored for a long time in good quality

rapid freezing allows for long-term storage while maintaining freshly made quality. Since the freshness does not deteriorate, the expiration date can be extended.

Regular fresh soba noodles have a shelf life of 2 to 3 days, but frozen soba noodles can be stored for about a month. It has a long shelf life, so you can defrost it, boil it, and eat it whenever you like.

You can enjoy delicious soba noodles of the same quality as you would get at a soba restaurant anytime.

Can expand sales channels

Since it can be stored for a long period of time, it can be sold to inns, hotels, restaurants, etc. Raw soba doesn't keep for a long time, so there are problems with waste and the difficulty of stable production.

However, by freezing and preserving it, we can minimize losses and achieve stable production, making it possible to provide it in a variety of locations.

Freshly ground and freshly made raw soba noodles can be used as a local specialty. In addition to selling as souvenirs, you can expand your sales range nationwide as gourmet food.

Reason for introducing rapid freezer

Tsuji Soba, a soba restaurant located in Tendo City, Yamagata Prefecture, has installed rapid freezer and sells frozen raw soba noodles.

Yamagata has long been known as a soba production area, but it is not as famous nationwide as Shinshu and Nagano.
In order to make Yamagata's soba more widely known, Tsuji Soba started working on the development of frozen raw soba with the desire to deliver delicious soba all over the country.

However, it was difficult to commercialize frozen raw soba, and there was a problem that freezing handmade raw soba resulted in poor quality. It has been difficult to eat frozen raw soba deliciously, as the quality deteriorates due to freezing and the noodles do not boil properly.

Therefore, we introduced rapid freezer. rapid freezing allows you to maintain the quality of freshly made soba, allowing you to enjoy freshly boiled soba at the restaurant.
Good quality can be maintained for a long time without using additives such as preservatives.

After introducing rapid freezer and through repeated trial and error, we succeeded in developing fresh soba that does not lose quality even when frozen.

Advantages of introducing

rapid freezing allows food to be frozen without being damaged by freezing, allowing it to maintain its pre-freezing quality for a long period of time.

If you freeze it using normal freezing methods, the texture will be poor and the flavor will disappear.
However, rapid freezing allows you to recreate the freshly made soba, allowing you to enjoy the original taste of raw soba. It enables the three conditions for delicious soba: freshly ground, freshly made, and freshly boiled.

It has a good texture, texture, and flavor, and is just as delicious as the raw soba you eat at a restaurant, and is popular with customers. There's also the fun of making it by boiling it with your own hands.

It is so well received that nearly 1,000 sets are ordered each year, and sales channels are expanding from Hokkaido to Kyushu and all over the country.

How to make frozen raw soba

At Tsuji Soba, we use buckwheat flour made from ground buckwheat noodles from Yamagata Prefecture, and we use a special method to make our noodles completely by hand.

The buckwheat flour used at Tsuji Soba is ground in two ways: coarsely ground, which is similar to breaking buckwheat noodles, and ground, which is stone-ground. By grinding in two different ways, the aroma becomes better and the flavor becomes more intense.
Carefully ground buckwheat flour is combined with an original combination.

And since it is produced completely by hand, we are able to create a taste that cannot be achieved by machine making.
By rapid freezing the carefully prepared raw soba noodles, we are able to deliver them without sacrificing their flavor, taste, or texture.

They are also very particular about their soups, and their homemade flavorful soups bring out the flavor of their soba noodles to the fullest.

Introduction example of rapid freezer at “Original Ojiya Soba Kadoya”

Source: https://www.g-call.com/shopping/goods/page_detail.php

Reason for introducing rapid freezer

Ganso Ojiya Soba Kadoya, a soba restaurant in Ojiya City, Niigata Prefecture, has also installed rapid freezer and sells frozen raw soba.

Ojiya City is known for its soba production as it is blessed with good water. Among them, Hegisoba, which originates from the Uonuma region and uses a seaweed called Funori as a binder, is famous.
Hegi refers to a plate made of peeled cypress wood, and is made by arranging 30 soba noodles per bite.

We have introduced rapid freezer to allow more people to enjoy Hegisoba, a local specialty.

Since you can order online, you can deliver delicious Hegisoba to customers all over the country. You can enjoy freshly made soba at home, so it's also great for year-end gifts, celebrations, and gifts.

Advantages of introducing

Hegisoba is a buckwheat noodle that is chewy and enjoys its texture, so it tends to lose its texture when frozen.

However, by rapid freezing it, you can eat it in a delicious state without sacrificing freshness or quality. It is possible to preserve the original flavor and texture of Hegisoba, and deliver the same deliciousness as when it is freshly made.

Since it can be stored frozen, it is possible to extend the expiration date and expand sales channels. By spreading the word about Hegisoba, a local specialty, more people can enjoy it.

How to eat frozen raw soba

At Kadoya, we use carefully selected buckwheat flour and funoori to make our noodles with care. By using our unique manufacturing method, we are able to create soba noodles that are firm, chewy, and have a good texture and flavor.

In addition, the soup stock made from Honkarebushi goes well with soba, and the soba has a good reputation for its delicious taste.

Boiling frozen raw soba is the same as regular raw soba. Thaw the soba noodles from the freezer in the refrigerator for 4 to 5 hours. Bring water to a boil in a large pot, add the soba noodles and boil for about 2 minutes, stirring gently.

Once it's boiled, transfer it to a colander, fill it with water, and rub it to remove the slime. Drain the water and serve on a plate.
Although it takes time to thaw, you can make it just like regular soba without any special effort.

Conclusion

Fresh soba doesn't last long, but freezing it will extend its shelf life.

However, there is the problem that when frozen, the flavor and texture deteriorate, and the original deliciousness of fresh soba is lost. One way to solve the two problems of long-term storage and quality is to introduce rapid freezer.

By rapid freezing, it is possible to maintain good quality for a long period of time without losing flavor or texture.

In addition, it will be possible to distribute freshly ground and freshly made soba to a wide area.

It will allow us to expand our sales channels and deliver raw soba to more people, so if you have such issues, why not consider introducing it?