1. Pre-kneading (Konemae)

Pour salt water into the flour, and knead to make the dough for the hand-stretched noodle.

2. Stepping (Ashibumi)

Turn the dough using a roll while removing air from inside the dough and even out the water content.

3. Dough Cutting (Itagi)

Cut the dough into noodle belts and wind them into a spiral shape in the barrel.

4. Oil Coating (Aburagaeshi)

Apply a layer of cooking oil to the surface of the noodle belt to avoid the noodles
from sticking to one another. It also help to prevent the noodle belt from drying.

5. First Thinning (Hosome)

After allowing the noodle to ripen, twist and make it into thin strips.

6. Second Thinning (Konashi)

After allowing the noodles to ripen, make them into even thinner strips.
To prevent the noodles from sticking to one another,
sprinkle starch powder onto the noodle strips while twisting the noodles.

7. Hanging (Kakemaki)

After allowing the noodles to ripen,
twist the noodle strips while hanging them over two pipes in the shape of the number "8",
followed by placing them into a ripening box.

8. Stretching (Kobiki)

After allowing the noodles to ripen, a noodle craftsman would carry out trial
stretching by using a stretching machine to stretch the noodles evenly.

9. Sorting (Kowake)

After allowing the noodles to ripen,
stretch the noodle strips while sorting them using a pair of chopsticks.

10. Drying (Kadoboshi)

Set the stretched noodle strips on a dryer.
Check the condition of the noodle strips and stretch further if necessary.

11. Cutting (Kowari)

After letting the noodles dry for a day and a night,
the noodles are cut into the predetermined lengths.

12. Weighing & Binding

Separate the cut noodles into bundles of a predetermined weight,
and scan the bundles with a metal detector.

13. Product QC

The inspection personnel conducts a visual inspection of the products as part of the QC check.

14. Wrapping & Packing

Wrap the noodle bundles and pack them into boxes.
The finished product is ready for shipping.