February 2012
14 posts
9 tags
Feb 28th
2 notes
10 tags
Feb 24th
4 notes
10 tags
Feb 23rd
1 note
9 tags
Feb 18th
14 notes
7 tags
Feb 17th
6 notes
6 tags
Feb 16th
1 note
10 tags
Feb 13th
4 notes
9 tags
Feb 8th
6 notes
8 tags
Feb 8th
4 notes
10 tags
WatchWatch
In a window overlooking East 5th Street in New York City, Hiromitsu Takahashi masterfully rolls and cuts fresh-made soba dough all day long for his restaurant Sobakoh. He never uses a machine, only the traditional kiri cleaver (buckwheat noodle slicer). 
Feb 7th
7 notes
12 tags
Feb 5th
9 notes
8 tags
Feb 3rd
10 tags
Feb 2nd
25 notes
4 tags
Feb 1st
7 notes