Chef and artisan soba maker Mutsuko Soma is one of just a handful of chefs in the United States preparing soba noodles from scratch. She combines 80-percent buckwheat and 20-percent all purpose flour with water, than goes through a laborious noodle-making process that takes between 30 and 40 minutes. The result is about 14 portions of perfectly-made noodles. She'll repeat the process at least 5-times per day, and as many as 8 or 9 on weekends. We went to Chef Soma's restaurant, Kamonegi, to watch her work first-hand. Check out the clip above, and you'll get a sense of why Kamonegi is among the most buzzed about restaurants in Seattle.
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