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WA-UZU SAMEN (Keikyu Kamata): Creating a surprise bowl of noodles by using a double noodle-making machine

Since the opening of “Chuka Soba WA-UZU” in Oimachi in 2004, the WA-UZU Group has developed five restaurants with different personalities and tastes. The latest brand is “Wahuzu Seimen,” which opened in June. The specialties are four types of noodles woven together using two noodle-making machines!　Let’s take a close-up look at this tsukemen specialty restaurant where you can thoroughly enjoy the charm of homemade noodles.

Four types of noodles are served on the plate: medium-thick noodles, hand-rolled extra-thick noodles, hand-rolled flat noodles, and string noodles. The orthodox medium-thick noodle is smooth and superbly smooth!　The hand-hammered flat noodles are like fettuccine in pasta. The texture is sensual and the dipping sauce goes well with it!　The handmade extra-thick noodles have a crunchy texture. The moment before biting through, after a moment of whiplash resistance, the noodles are cut off with a snap, and the cleanliness is irresistible. The string noodles have a sexy smooth surface. The wide noodle that you bite into fills your mouth with a sensational sensation.

Each noodle has its own unique characteristics, but they are also very flexible in the way you eat them. In addition to the light and refreshing dipping sauce, there is a small bowl of kombu water on the table. The noodles can be served plain, or you can simply dip them in salt to enjoy the aroma of wheat and noodles, or you can eat them with dipping sauce in a straightforward manner, or you can change the flavor with fresh green laver (……4).

But how is this quattro noodle created?　According to the owner, Mr. Hiroyuki Takahashi, the four types of noodles are made using two different types of noodle-making machines.

We use two types of machines: a roller type and a press type. The roller type is suitable for making noodles with a firm texture, but the water content is limited to about 40%. On the other hand, the press type can produce noodles with a water content of 50% or more, giving them a texture similar to handmade noodles,” says Takahashi.

The water addition ratio is the ratio of water added to flour when making noodles. Low water content noodles have a crunchy texture, while high water content noodles have a chewy texture. At WA-UZU MUSHIMEN, handmade flat noodles and handmade extra-thick noodles have a high water content of 42% and 46%, respectively. The medium-thick and string noodles have a water content of 40%.

The homemade noodles of four different types are the work of artisans, but the operation to serve all four types of noodles at the same time is also well thought out. The noodles with the longest boiling time are first boiled, and then the three types of noodles are added one after the other at different times. The timer controls the boiling time and adjusts the timing so that the noodles are finished boiling at the same time.

While the presentation of the four kinds of noodles is eye-catching, the kitchen, which is out of sight from the customers’ seats, also supports the quality of the performance. The rotation of the chefs who serve the noodles in the best condition is admirable.

The level of homemade noodles has risen dramatically with the advanced development of flour production and distribution. Proficient operations also firmly support the site of provision. The gems introduced here are completed in an eating environment where the entire value chain is highly advanced. In the future, we can expect to see more hybrid menus that crossover genres, such as the one at Usochu, as well as changes in the mix of soups and dipping sauces. I would like to sip the “neo gouzakari” that will blossom in the 20’s and feel the future of the noodle industry.