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Dear Sirs, I would like to extend my sincere gratitude to you for your continued encouragement.
I sincerely appreciate your continued gratitude for your continued support of the extraordinary expense.
Well, as of October 1, 2018, the "Japanese buckwheat noodles research group" has been changed to change the organization name as "NSPM (NIHON SOBA propulsion mechanism)".
"Nippon Buckwheat Promotion Organization" will continue to strive to blend the know-how that we have cultivated with the extensive experience and experience of the JAFT Group. We look forward to your continued patronage in the future.''''
Best regards

Welcome to Nihon Soba Propulsion Mechanism

Explanation of purpose
Given the turbulent world situation and the current situation in Japan, considering the problem of food, it seems that the food culture as ever lived is not sustainable and it is inevitable in everyone's sensibility that it will be forced to undergo major reform I believe.

Also, regarding the problem of health, it is also true that there is a wonderful thing suitable for Japanese people with the ingredients that existed from long ago.

Here, the propulsion organization focused on Japanese buckwheat and established a system that many people can develop meaningful business.

Professionally, soba is distinguished from Chinese soba and so on, also called Japanese buckwheat (NIHONSOBA), here we will emphasize soba noodles (NIHONSOBA).
Nowadays Japanese food is very popular in foreign countries, I thought about a system that can supply soba dishes of authentic Japanese food without foreign craftsmen even in foreign countries.

Outline of propulsion mechanism 10%,画像の説明

NameTOKNihon Soba propulsion organization
LocationIn Sensuian2-27-4 shiginohigashi jyoto-ku osaka


NIHON SOBA propulsion mechanis

Headquarters and soba dojo 10%,画像の説明

LocationIn Sensuian2-27-4 shiginohigashi jyoto-cu osaka

In the headquarters, I will instruct teaching of machines and guidance of handling, manufacturing method of soup stock etc.
Teaching in a machine
Hand kneadingTo cut soba 
      Guidance on hands


Background of NIHONSOBA

Realistically, although the production volume of buckwheat flour in Japan is insufficient, the price of buckwheat flour is high as a whole because the domestic buckwheat flour is good.

I think that about the taste of domestic side and buckwheat noodles is almost the same in many years experience.
Japanese buckwheat promotion organization will appeal, thinking that it wishes to spread this Japanese soba (NIHONSOBA) to the world by supplying this wonderful machine and soup which makes it easy for anyone to have Japanese buckwheat (NIHONSOBA).

Deployment to foreign countries guides you on how to make correct Japanese buckwheat from the beginning, we hope to demonstrate the goodness of Japanese buckwheat noodles even if made by local people, to promote the spread.

Japanese soba self-sufficiency rate is about 21% and the rest are imported from China, Russia, Ukraine, USA, Canada etc.

Even if you use soba in that country, I would like to eat as Japanese soba (NIHONSOBA).

Nutritional information table of NIHONSOBA

Many people eat soba for health because they know that ingredients of soba are good for the body.
Rutin, a type of polyphenol, dietary fiber, good starchy protein, potassium, zinc, vitamin B.
All of these are ingredients of buckwheat, which is said to be good for your body when you eat.

Polyphenols are famous health ingredients that are also found in red wine.
Polyphenols called rutin are contained in soba, preserving the softness of blood vessels and seems to be helpful in preventing hypertension and arterial effects.

Buckwheat is a cereal so it has abundant dietary fiber.
Many eats can be effective for bowel movements, and since dietary fiber has an effect of suppressing absorption of fat
It can also be expected to lower blood cholesterol level.

There is "GI value" as a value indicating ease of blood sugar elevation.
When the number is high, the blood sugar level tends to rise, but if the rice is 100, the soba is 59. It is 60% less than rice.

When blood sugar level is low, secretion of insulin decreases and nutrition becomes hard to be stored in the body, so you can expect the effect of getting fat.
Other well-balanced proteins containing high-quality protein, containing essential amino acids that are effective in preventing adult diseases in a well-balanced manner, potassium that suppresses the absorption of salt is dissolved in buckwheat, zinc, vitamin B, etc. become healthy It contains a lot of nutrients.

You can also withdraw salinity by drinking soba, and soba is considered good for health.
Soba calories
100 g calories: Soba (raw) 274 kcal Soba (boiled) 132 kcal            

(NIHONSOBA) consumption and production

Current situation is that 80% of buckwheat flour consumed in Japan relies on import from overseas.
Although importing countries are dantots, there are many Chinese, but also buckwheat flour is imported from the United States and Canada.

World's best buckwheat producing country is Russia, and locally mainly used for pancakes.
By the way, China and Russia alone produce 65% of the world's buckwheat flour.
Buckwheat flour is produced and consumed in about 30 countries around the world including Mongolia, Bhutan, South Africa besides Australia and France.
Recently, cultivation of soba is done also in Myanmar, Laos and so on.

The top 10 cultivated areas and production volumes of world buckwheat

CountryPlanting area (ha)Production volume (t)
Russian Federation905,911833,936
People's Republic of China705,000733,000
Poland70, 38490, 874
United States77, 50081, 000
Japan61, 40033, 400
Belarus31, 4030, 353

According to FAO statistical data of 2016, the production volume of buckwheat is 2396 thousand tons worldwide

Russia(1168 ktons)
China(404 ktons)
Ukraine(176 ktons)
France(122 ktons)
Poland(119 ktons)
Japan(29 ktons)


Production volume of buckwheat is greatly increasing and decreasing by a year.                

World production volume in 20091,794,095 tons
China(570,000 tons)
Russia(564,040 tons)
Ukraine(8 th 18 th ton)

In case

World production volume in 20082,181,118 tons
Russia(924, 110 tons)
China(600,000 tons)
Ukraine(240,000 tons)


The photo will enlarge if you click on it                          

Ukrainian soba fields Buckwheat field in Tibet Russian buckwheat field
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World soba dishes

There are France, Italy, China, the Korean Peninsula (North Korea / Korea), Bhutan, Nepal etc. in countries where processed buckwheat is processed into noodles.
However, the method of making it into noodles differs in each country and region, and it is a case of cold noodles like the Korean Peninsula cold noodles etc.
There are methods such as extrusion and making, and molding with a stick like pizzokeri in Italy. It is not a noodle, it is made into a dumpling shape, an intestine is made, and the cooking method is not boiled but is baked and eaten.

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 To those who think about noodles

Japanese noodle dishes "Soba" and "Udon". For those who are familiar for Japanese people, it may be difficult to understand the differences for foreigners.
The way of udon and soba noodles naturally differ depending on the nature of the powder.

In the first place, buckwheat is buckwheat flour, water stuffed stretched and sliced noodle dish, udon is a noodle made by kneading flour, water and salt. Both materials are completely different.

In the case of 100% buckwheat no {link} is not used, it is crimped by force, but in the case of udon, flour gluten works and it is completed as udon.

Because buckwheat flour is used, buckwheat has a stronger flavor, and udon can enjoy a stronger texture than soba.

How to make ordinary udon

Udon is called wheat flour, it is a mysterious powder and it is gluten contained in flour, water and temperature are utilized, and by being kneaded gluten becomes mesh and elongation, elasticity is given and a unique feeling of touch is born.

There are machine striking, handmade in the way of making udon. By utilizing gluten, noodles can be cut with a knife without breaking the corners even if made into a plate shape after kneading, noodle strands can be stretched and stretched without breaking apart.

Pasta and ramen will be the same recipe.

Since 100% buckwheat does not contain gluten, buckwheat flour and buckwheat flour do not stick, so it is difficult to handle by hand.

So 100% Buckwheat (NIHON SOBA) to appear in making it「Mr.Noodler」 this is amazing!



Click here for Mr.Noodler's catalog

The connection is water
A professionalsoba craftman rolls his tongue
(NIHONSOBA) can be struck immediately to anyone 


Prepare 500 g of buckwheat flour and a fixed amount of water and turn on the power.
After confirming shutter closing, put water and powder in a fixed amount hopper.
When opening the shutter in about 1 minute or so, noodles are extruded after several tens of seconds and 100 percent soba (NIHONSOBA) is completed.
Afterwards if it cuts with an appropriate length, it is done!
For details, I will show you how to use "Mr.Noodler".

The photo will enlarge if you click on it 

The greatest feature of Mr.Noodler

Water turningKneadWorkscutPollenThis one
❷Everything works with one motor.100V 400W
❸&color (white, red) {pollen} not on other machines; is sprinkled on the noodles.
❹Easy maintenance and troublesome cleaning.
❺「Mr, Noodler」 will not touch the air when turning the water. By minimizing watering, I will take care of the flavor, fragrance, "throat goshi" of buckwheat.
❻The main body is only A3 size installation space. Width 240 mm Depth 250 mm Height 680 mm

❼Compact and easy to move installation location. Body weight 48 kg
❽100V 400W power supply allows you to make noodles everywhere.

Although it is a small machine, I can do a big job.

Approximately 55 servings (110 g per person) of 6 kg in one hour is easy.

Easy to clean every day!

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It's the end of cleaning.

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NIHONSOBA)Food stall 

Click on the image to enlarge it.


it's amazing!epochal!
All work is OK with this one moving car!
Just set up, we enabled boiling in the moving car.
On the spot, 100 percent buckwheat noodles (NIHONSOBA) made noodles are made, they can be eaten boiled immediately.
By boiling with wood pellets, the fire power is also strong, making the hot water deliciously much better than gas and electricity.
Even in places without power such as parks and outdoor events OK!
Long-lasting special battery and lighting too!
We do not need expensive shopping facilities cost like fixed stores!
Fuel is wood pellet, fuel economy is cheap and replenishment is easy.
It is unnecessary to install and replenish troublesome propane gas etc!
The stall material is fragrant well, elegant, long-lasting all use hinoki material!

(NIHONSOBA) is delicious reason

What is the taste of NIHON SOBA? What is the point?
➊The taste and aroma of buckwheat are rich.
❷Without touching teeth, the texture that cuts cleanly is also attractive.
❸NIHON SOBA struck with finely ground buckwheat flour, its taste will stay long in the mouth and you can enjoy the lingering finish.
❹Because you can feel the delicate taste of buckwheat flour, you can also enjoy the difference in taste due to the origin of buckwheat.

(NIHONSOBA) to make it more delicious

Do not touch the air when pouring water, as water can be made into noodles with a minimal amount, we value the taste flavor, aroma and taste of soba. The important thing is not to oxidize buckwheat flour as much as possible.
Soba is definitely more delicious as soba is delicious.

If 100 percent buckwheat (NIHONSOBA), be sure to drink buckwheat
When buckwheat noodles, plenty of minerals and nutrients contained in the buckwheat are contained in the soba. This is delicious!

Origin of nickname for soba etc.


Zaru-soba 【笊蕎麦】 
Originally it gets used to bamboo bamboo, so I got this name. It is a phenomenon after the Meiji period to put laver, which is not "Zaru", that is, "Sprinkle seaweed". Originally add wasabi without spending anything.


Another name forMorisoba. It is called from the name "Sairo" which is the name of the buckwheat noodle.


Ita Soba is a specialty of Yamagata Prefecture. The noodles are cut slightly larger in width compared to average soba noodles, reminiscent of soba noodles made in the countryside. Ita Soba is served on large boards (ita). As unpolished soba flour is used, the texture and the smell of buckwheat is stronger.


Ichiba specialty of Izushi, Hyogo prefecture, which is also called "dish soba". Pick up buckwheat noodles on a flat dish of Izushiyaki, sip with soup and sip. Five dishes are one person.


Macked soba with green tea kneaded in buckwheat flour. The amount of matcha is about 30 grams per kilogram, but it varies from place to place. Matcha good absorbs moisture well, so you should add slightly more water. Boil it up and wash it with water, but when you put it out to customers, it is better to clean it again and heat it again.


It is a soba behavior that is transmitted to the former southern clan territory of Iwate prefecture, and it is the name that came out from the place where it is placed in a flat bowl (dialect bowl in a dialect). There are a lot of servants in the behavior of the old house, as soon as the customer's bowl comes up, throw in the side of the mouth or the lid about from behind, and force your change without fail. This is the best meal for the guests, saying it, and you can escape from the offensive if you cover the buckwheat bowl.


Buckwheat flour with water or hot water. For a buckwheat flour, boiling water
The cup is usual, but you can make use of your taste. Sobagaki is a primitive soba
It is a form of dusting and it has been eaten by the land where buckwheat is grown.


Protein of buckwheat is easy to dissolve in water, boiled soba is rich in dissolved nutrients.

Tools used in buckwheat


It is a lacquer ware keeping the buckwheat, with circle and horn and circle with many cypress.
Usually, buckwheat of about 320 to 540 ml (2 to 3 combined) is put.


Originally, the use of tyoku was used for a liquor or a cup like a hot water bucket, after which a liquid seasoning such as vinegar, soy sauce etc. was put in a serving dish, and furthermore Tenpo began to put up something such as something. It was used to put soba noodle from the middle Edo, but it was after the Meiji period that it was called "soba tyoku".
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Questions from here

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In sensuian2-27-4 shiginohigashi jyoto-cu osaka

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