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cgfan: Soba berries (そばの身) and stone mill, 1/17
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cgfan: Milling the soba berries, 2/17
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cgfan: Milling the soba berries, 3/17
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cgfan: Milling the soba berries, 4/17
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cgfan: Freshed-milled soba flour (そば粉), 5/17
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cgfan: Soba flour (そば粉), 1st sifting, 6/17
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cgfan: Soba chaff after 1st sifting, 7/17
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cgfan: Soba flour (そば粉), 1st sifting, 8/17
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cgfan: Soba flour (そば粉), final sifting, 9/17
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cgfan: Before and after: soba berries (そばの身) and flour (そば粉), 10/17
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cgfan: Hydrating the flour (水回し), 11/17
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cgfan: Soba dough's "navel" (へそ), 12/17
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cgfan: Developing the "navel" (へそ出し), 13/17
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cgfan: Rounding the dough (丸出し), 14/17
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cgfan: Rounding the dough (丸出し), 15/17
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cgfan: 2nd try - teuchi towari soba (手打ち十割りそば) before cooking, 16/17
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cgfan: 2nd try - teuchi towari soba (手打ち十割りそば) after cooking, 17/17