The shogatsu bukkake, shrimp tempura, mochi, daikon oroshi, and wasabi, prepared by chef and artisan soba maker Mutsuko Soma at her restaurant Kamonegi in Fremont. Chef Soma makes the soba noodles by hand each day, with a combination of 80 percent buckwheat and 20 percent all purpose flour. For those who don't know, there are three ways to eat Soba - It can be served chilled with a dipping sauce on the side (seiro), cold together with garnishes and sauces similar to a noodle salad (bukkake), or in hot broth as a noodle soup (nanban) with different of garnishes and sides. (Sy Bean / Seattle Refined)

There are noodles, and then there are Kamonegi's handmade traditional soba noodles

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by Brandon Burnstead & Sy Bean

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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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There are noodles, and then there are Kamonegi's handmade traditional soba noodles

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