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  • great content, but the edit is making me nauseous. my opinion: please get rid of crazy overlap blends.

    pmimaki 2 months ago

  • great video, great audio, great description! thanks :)

    osbert 7 months ago

  • where can i get a board like tht to use with my knife?

    keithwarch09 8 months ago

  • This is awesome and hypnotic.

    etzool 2 years ago

  • @etzool I agree lol....

    ressidentdevil2 1 year ago

  • Honmura-an soba master, Kobari-san notes his noodles are 90% ground buckwheat 10% soba. The wood board is dusted with the fine ground buckwheat. It might be a flour blend but I'm not sure. All I know is buckwheat contains no gluten at all thus it does not bind. It keeps the noodles from sticking to each other, the board and knife.

    Good question. I'll have to verify the contents of the dusting flour to be sure.

    cliklab 3 years ago

  • what flour is he using to add on the sheets?

    all purpose,wholewheat or buckwheat?

    Jayfoxpox 3 years ago

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