Soba makers can be secretive about their process, but Sugano let TT into the kitchen. That's where we captured this stunning image of the well-worn tools required to make the restaurant's noodles each morning.
① Knife. The menkiri is a special sharp noodle blade used to make long, straight cuts through 12 to 20 layers of dough.
② Chopsticks. Elegant wooden chopsticks are often better than fingers for handling the strands of cut dough without doing damage to its shape.
③ Cutting board. Various sizes of komaita, or wooden boards, go on top of the noodle dough and provide a perfectly straight edge to guide the knife.
④ Brush. Flour is necessary to keep the many layers of dough from sticking together--a clean brush delicately gets rid of the excess.
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