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On weekends, customers flock to this traditional restaurant in Murayama city in northeast Japan for a unique taste of soba noodles served on a wooden board. But in February 2019, after the 3rd-generation chef of the restaurant fell ill, his son, Kohei, suddenly had to fill his shoes. Through trial and error, he struggles to master the milling of buckwheat seeds, previously his father's job. As the new fresh-soba season draws near, the family strives to preserve a taste that goes back 100 years.
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