see more

SobaSunday-April 3, 2005-@*@*@*rolling the circle of dough to elongate it and eventually turn it into a sqaure@*@* Soba chef Ted Iizuka makes the delicate Japanese buckwheat noodles for us as part of a food cover on this traditional Japanese dish. The buckwheat comes from Manitoba - the best in the world, says Iizuka. He'll make noodles by hand for us and also have finished dish to photograph. shot Sunday April 3, 2005. (TANNIS TOOHEY/TORONTO STAR) (Photo by Tannis Toohey/Toronto Star via Getty Images)

SobaSunday-April 3, 2005-@*@*@*rolling the circle of dough to elongate it and eventually turn it into a sqaure@*@* Soba chef Ted Iizuka makes the delicate Japanese buckwheat noodles for us as part of a food cover on this traditional Japanese dish. The buckwheat comes from Manitoba - the best in the world, says Iizuka. He'll make noodles by hand for us and also have finished dish to photograph. shot Sunday April 3, 2005. (TANNIS TOOHEY/TORONTO STAR) (Photo by Tannis Toohey/Toronto Star via Getty Images)