February 2012
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Feb 13th
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Feb 8th
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Feb 8th
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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
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Feb 5th
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Feb 3rd
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Feb 2nd
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Feb 1st
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January 2012
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Jan 27th
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Jan 25th
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Jan 22nd
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Jan 19th
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Jan 16th
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Jan 12th
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Jan 11th
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Jan 10th
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Jan 7th
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Jan 6th
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Jan 5th
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December 2011
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Dec 31st
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