Meet the new edition to my growing flour sifter collection. So far I have only used it once for its intended purpose–buckwheat. That tale of mediocre buckwheat crepes is for another post (coming soon). The short story is that I want to learn how to make proper soba noodles. I figured the best way was to get a traditional Japanese flour sieve. Somewhat surprisingly, I could not find one online in the U.S., so this was shipped from Japan.

Once I get a few attempts at soba with my own fresh milled buckwheat flour under my belt, I will have to order some from Anson Mills Ni-Hachi Sobakoh to compare. As with other flours, Anson Mills seems to be regarded as the best U.S. source of buckwheat flour for soba noodles.