Fresh Soba a la Takigawara Hot Springs

Ingredients(serves 3):
240g Buckwheat Flour
60g Wheat Flour
150ml Water

Sift flours together, add water (in thirds), bind (until consistency matches that of your earlobe), then knead


spread out dough first with hands and then with rolling pin, until it's about 2mm thick

Fold into thirds and cut 2-3mm pieces


cook for 3-4 minutesin a large pot, separating if necessary (most likely necessary)


run under cool water and transfer to basket bowl, keeping it moving to avoid noodles sticking together

Put in a bowl with daishi and garnish with daikon, nori, wasabi and green onion. Oishi!

***this post is dedicated to Molly and Christina, the only two people I know that might actually try and make this;)