A group of three friends came to try making soba noodles.

Three friends from Tokyo and U.S came to experience soba noodle making for the first time in a while.
They asked many simple questions, such as “Why do we mix it?”, “What is the most important part of making soba?”, and “Wouldn’t it be easier to just roll it out into a rectangle from the start?”
Despite this, all three of them managed to complete the “folding” process, such as “water turning” and “rolling” smoothly.
I boiled the freshly made noodle, they ate and enjoyed, saying that the love that went into making them was apparent in the noodles, “They’re delicious,” and “They have the delicious aroma of buckwheat flour.”
One of them, who lives in America, said, “I think I’ll try making my own toshikoshi soba this year.”
Thank you for using your precious time to experience soba noodle making. Please come visit us again.