In 2009, Soma returned to Japan for an intensive soba-making course. She studied the history of the noodle, the nuances of milling, and the delicate nodogoshi (throat feel) that defines superior soba. Her return to Seattle was marked by a revelation: Washington State is one of the nation's largest producers of buckwheat. This intersection of local supply and traditional skill became the foundation of her restaurant, Kamonegi, which opened in 2017. Mutsuko Soma - Kamonegi - StarChefs
Soma’s relationship with buckwheat is generational. As a child in Japan, she watched her grandmother mill homegrown buckwheat and hand-cut noodles for family meals. This early exposure planted a seed that would later sprout in an unexpected location. After moving to the United States to attend college in California and eventually culinary school in Seattle, Soma found herself at a crossroads. Despite training in high-end French and Spanish kitchens like Harvest Vine, she felt a profound pull toward her heritage, fearing she would lose the opportunity to master the traditions of her home. The Soba Evangelist kumiko soma
Assuming your interest lies in this renowned artisan, the following essay explores the life and legacy of Seattle’s "Soba Evangelist." In 2009, Soma returned to Japan for an