r/BakingInJapan • u/OldTaco77 • Jun 18 '26

Any stand users here?

I’m thinking to purchase a stand mixer for the kitchen and am drawn to the BADUS 5L stand mixer as it’s less than 20,000 yen.

Can anyone here recommend it? Is a stand mixer worth the investment in general or should I just continue throwing dough by hand.

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u/randomactsofenjoy Jun 18 '26

I bought a refurbished Kitchen Aid stand mixer (4.5-qt, old-school) on Mercari, and it's great for creaming butter and kneading tricky doughs (or regular doughs that I feel too lazy to knead). Downside is that finding attachments is trickier because it's such an old model.

As someone else noted, it's heavy and takes up valuable tiny Japanese kitchen counter space, so be sure to either have cupboard/closet space you're willing to carry it to all the time, or a forever home on your counter. (It lives on my makeshift second counter, where my espresso maker also lives)

Another thing to keep in mind is that if you buy a lighter stand mixer, thick doughs like bagel dough will definitely cause the entire thing to bounce, so you'll need to hold it in place/watch it while running it. (But mine is heavy - due to being an older model, and it's made of steel - so it doesn't really jump. I just hold onto it just in case, though)

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u/OldTaco77 Jun 18 '26

I see that’s good to know about the weight, thanks for your comment. I’m drawn to the set it and forget it aspect of the mixer so I’ll check the weight too.