当店は2019年7月26日、徳島県石井町に手打ちそば専門店としてオープン致しました。
手打ちそばの一から作り上げるという事に魅力を感じ蕎麦を打ち始め、地元の有名店で様々な事を学ばせていただいた後、自分の店を持つことに至りました。
屋号は店主の名前である『誠』から取りました。一番身近な人がそう呼んでくれていたように、皆様にも親しみを込めて呼んでいただけるよう『手打ちそば まこ』と致しました。
北海道幌加内町より仕入れたそばなどの材料や製法にこだわり、一から手打ちで作り上げる蕎麦を自然に囲まれたゆったりとした時間の中でお召し上がり下さい。
We opened Teuchisoba Mako as a specialty handmade soba (buckwheat noodle) restaurant here in Ishii-cho on July 26, 2019.
After realizing the allure of handmade soba noodles, the owner decided to study how to make them at local soba shops and then came to own this restaurant, Teuchisoba Mako.
The "Mako" portion of the name of the restaurant is taken from a nickname for the owner "Makoto", and is how he was called by someone who was the closest person to him. It was chosen for the restaurant so that all could feel familiar with him and the shop. (The "Teuchi" portion of the name means "handmade" or "hand rolled".)
The owner of the restaurant is very particular about the buckwheat (which comes from Horokanai in Hokkaido) and other ingredients used for the noodles as well as the process in making them. Please take your time to enjoy the handmade soba noodles here in this natural setting.
北海道幌加内産のそばの品種『ほろみのり』と『キタワセ』をブレンドしております。
仕入れたそばの実は店内で磨き・石抜き・脱皮を行い、その後石臼にて製粉します。
そして毎朝店内にて手打ちで蕎麦を打っています。
The buckwheat used in our soba noodles is a blend of two varieties, "Horominori" and "Kitawase" from Horokanai in Hokkaido.
Once the buckwheat is delivered to Teuchisoba Mako, we remove any stones that may have been included in the shipment, polish the grains and then remove the husk. After that, the buckwheat is milled into buckwheat flour on a millstone. And then every morning fresh made soba noodles are prepared here in the restaurant.
通常のおそば(細挽き)は皮を剥いたそばの実を少しずつ石臼で挽きます。
そうする事で細かい粒子の粉になり、お蕎麦にした時につるっとした食感が生まれます。
粗挽きは皮のついたままのそばの実を石臼で粉にします。
石臼の投入量を多くする事で粗い粒の粉になります。
Standard soba (fine ground) noodles are prepared by gradually milling buckwheat on a millstone after it has been husked. That allows for a fine-grain flour which can be made into noodles with a wonderfully smooth texture.
Coarse ground soba noodles are made from a flour in which the husk has been left on when being milled on a grindstone. A coarse grind can be achieved by pouring a large amount of buckwheat into the millstone.
つゆは冷たいおそば用のつけ汁と温かいおそば用のかけ汁で、
だしの取り方を変えております。
自家製のかえしと合わせ、当店のそばに合うように調整しております。
At Teuchisoba Mako we make the dipping sauce for cold soba noodles in a different process than that in making the broth for hot soba noodles.
The broth is specially blended with a homemade basic sauce base both for the dipping sauce and the broth at Teuchisoba Mako to be a perfect match for our soba noodles