Hegi Soba ｜ Our Regional Cuisines

1. Put dried seaweed in a copper pot and cook slowly over low heat for 1 hour until the whole mixture turns green.
Note that the dried seaweed undergoes a chemical change in the copper pot at this point in order to obtain a beautiful green color.

2. Add 80% buckwheat flour and 20% funori dried seaweed. Knead the dough in a rhythmic motion with your arms and upper body weight.

3. Roll the dough out flat until it is the proper thickness.

4. Do not pull the knife towards you, but press it downwards. Shift the komaita board slightly and cut the dough so it comes out the same thickness.