February 2012
14 posts
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Feb 23rd
1 note
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Feb 18th
14 notes
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Feb 17th
6 notes
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Feb 16th
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Feb 13th
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Feb 8th
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Feb 8th
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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
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Feb 3rd
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Feb 2nd
25 notes
4 tags
Feb 1st
7 notes
January 2012
11 posts
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Jan 27th
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Jan 25th
5 notes
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Jan 22nd
13 notes
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Jan 19th
18 notes
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Jan 16th
14 notes
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Jan 12th
66 notes
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Jan 11th
18 notes
4 tags
Jan 10th
5 notes