What noodles can TAISEI make?
Mainly Chinese (ramen) noodles — thin, thick, wavy and tsukemen. Swap cutters to change thickness; gyoza wrappers are possible with an option.
What hydration range is supported?
From low-hydration thin noodles to medium/high-hydration types — design noodles to match your soup.
How many servings per hour?
It depends on the model, from the compact No.1 to the high-volume No.3. Contact us to match your volume.
Do I need a separate mixer?
No. TAISEI has a built-in mixer, so kneaded dough flows straight into noodle making — all in one machine.
How much does it cost?
No.1 (MT-1) ¥1,688,000, No.2 (MT-2) ¥1,875,000, No.3 (MT-3) ¥2,475,000 (excl. tax). Prices are in Japanese yen and may fluctuate with exchange rates; additional trade-related costs (shipping, customs, etc.) may apply. Please contact us for details.
Do you have used machines?
Yes. Via distributor Kitchen Techno, we offer refurbished used machines, proposed after a condition check. See the Quick Delivery / Used page.
What is the fastest delivery?
If a refurbished used machine is in stock, delivery in as little as one week is possible. For new units, the No.2 (MT-2) can be delivered in as little as one week; No.1 and No.3 are made to order, so please discuss your preferred timing with us.
Is leasing available?
We can discuss purchase options to suit your budget and needs. Please contact us.
How much space is needed?
The smallest No.1 is W600×D800mm — compact for tight kitchens. Casters make moving and cleaning easy.
Can it run on standard power?
Runs on 100V single-phase (200–800W by model). A 3-phase 200V version is also available. Ask us about your setup.
Any access requirements?
Sizes vary by model; we recommend checking the access route (doorways, halls, elevators) beforehand.
Usable without experience?
Yes. Simple operation lets even beginners make consistent noodles.
What is the Ramen School? Is it free?
A demonstration hosted by distributor Kitchen Techno covering noodles, soup, plating and management in one day, free of charge. Held monthly in Tokyo, Osaka and Sapporo.
Common terms used in noodle making, to help you understand the craft.
Hydration kasui-ritsuThe ratio of water to flour weight. Lower hydration gives crisp thin noodles; higher gives chewy ones. Key to soup pairing.
KansuiAn alkaline solution that gives Chinese noodles their springiness, color and aroma — the ingredient that makes ramen noodles what they are.
Cutter kiribaThe blade that cuts the noodle sheet into strands. Change the gauge (#) to vary thickness.
Gauge banteA unit for cutter thickness. Higher numbers mean thinner noodles (e.g., #28 thin, #14 thick) — how many strands per 30mm.
Noodle sheet mentaiThe belt of dough formed by rolling, which the cutter slices into strands.
Rolling atsuenThinning the dough with rollers; repeated combining and stretching builds gluten for springy sheets.
Resting jukuseiLetting dough or sheets rest so moisture distributes evenly, yielding smooth, springy noodles.
Clear soup chintanA clear, transparent broth, generally paired with thinner low-hydration noodles.
Rich soup paitanA cloudy, rich broth (e.g., tonkotsu, chicken paitan), often paired with medium to thick noodles.
In-house noodles jikaseimenMaking your own noodles in-house with a machine — lower cost and noodles designed for your soup.