It is custom that Japanese have soba (buckwheat noodle) with family on New Year's eve. It is called Toshikoshi soba. It would be derived from that Soba is long and it is a kind of lucky food to wish to be long life.
My private soba chef is my father. Soba-uchi (making soba) is one of the popular hobbies among retired people. He has improved his skill and is getting a good chef.
I will report how to make Japanese soba.
Prepare a special bowl.
Sift the blended wheat (buckwheat and wheat). If you make Juwari soba (Juwari means 100%), you should use only buckwheat. But kneading the Juwari soba is difficult. It is common to use blended wheat to make soba.
Add little water and start to knead it.
Knead well, and adjust water. Moisture control is very sensitive and it it the key for success.
Knead more.
It is getting stuck together.
Bring them together in a lump.
Make it smoother.
Make it into a smooth ball.
Move it on the molding board.
Spread it.
Roll it out by using a long bar.
Spread and roll again and again. 
Make it square.
Make it thin.
Fold the soba dough.
Sprinkle wheat on the surface to avoid sticking together.
Cut finely.
Cut carefully to make it equally.
This is the product.
Finished!
Boil in plenty of boiling water. Be careful not to boil too much. 1 minute is enough.
Cool in water and arrange on the dish.
Taste with family and appreciate our wellness this year and wish to be a happy year.
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