International artist, post-Anthropocene architect, maker, woodworker, designer, instructor, author, curator and levnadskonstnär.
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Joined 3 months ago
Cake day: May 23rd, 2026
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Unfortunately it is not a matter of recipe, but a matter of materials. The buckwheat flour used to make soba noodles is very fine, and hard to find outside of Japan where buckwheat flour is much coarser. The only option—that I know of—is to buy dried soba noodles.
It’s one of my favorites! I was taught how to make the soba noodles and dipping sauce by two different masters while living in Hokkaido, several years ago, but it’s hard to find the same quality of buckwheat flour abroad.
So dumb…