BUCKWHEAT SOBA KASHA

Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples. A related species, Fagopyrum tataricum (Tartary buckwheat) is also cultivated as a grain in the Himalayas.

Soba (そば or 蕎麦^?) is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (unlike thick wheat noodles, known as udon). Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido.^[1] Soba that is made with newly harvested buckwheat is called "shin-soba". It is sweeter and more flavorful than regular soba.
In Japan, soba noodles are served in a variety of settings: they are a popular inexpensive fast food at railway stations^[2] throughout Japan, but are also served by expensive specialty restaurants. Markets sell dried noodles^[3] and men-tsuyu, or instant noodle broth, to make home preparation easy.
Some establishments, especially cheaper and more casual ones, may serve both soba and udon as they are often served in a similar manner. Soba is the traditional noodle of choice for Tokyoites.^[4] This tradition originates from the Tokugawa period, when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine.^[5] It was discovered that beri beri could be prevented by regularly eating thiamine-rich soba.^[6] In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would stop for a casual meal

Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce (also called "satōjōyu") and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi and scallions are often mixed into the tsuyu. Many people think that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. After the noodles are eaten, many people enjoy drinking the water in which the noodles were cooked (sobayu), mixed with the leftover tsuyu.^[8]

• Mori soba (盛り蕎麦): Basic chilled soba noodles served on a flat basket or a plate.
• Zaru soba (笊蕎麦): Mori soba topped with shredded nori seaweed.
• Hadaka soba (naked soba 裸蕎麦): Cold soba served on its own.
• Hiyashi soba (冷やし蕎麦): Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
  • tororo: puree of yamaimo (a Japanese yam with a mucilaginous texture)
  • oroshi: grated daikon radish
  • natto: sticky fermented soybeans
  • okra: fresh sliced okra