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Uploaded by sobaquu on Mar 27, 2010
鈴鹿の手打そば屋「蕎麦空」店主によるそば打ちの紹介:延し(のし)=練り上げたそば玉を約1.5mm厚さに延ばす過程1(基礎延しから四つ出し、肉わけまで)
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