Attraction of buckwheat
Physiological Functions of Buckwheat
| protein | lipid | carbohydrates | dietary fiber | minerals | |
|---|---|---|---|---|---|
| Buckwheat（whole flour） | 12.1 | 3.1 | 69.5 | 4.3 | 1.8 |
| polished Rice | 6.8 | 1.3 | 75.8 | 0.8 | 0.6 |
Buckwheat is the fruit of an annual herb of the genus Polygonaceae. Its constituents are different to those of rice. Rutin, in particular, strengthens blood vessels and is said to be effective in treating cerebral hemorrhage and angina pectoris. It also contains high amounts of vitamins B1, B2, and Choline, and is noted for its high antioxidant properties. Dietary fiber and minerals are also abundant. The Ministry of Health, Labor and Welfare recommends taking 30 food items a day. Eating buckwheat noodles, which contain diverse nutrients, is considered to be beneficial to health.
Types of Soba
Raw soba
Soba noodles are made by mixing buckwheat flour, wheat flour, and
other binders with water and cutting them into stripes.
It has a strong buckwheat flavor and short shelf life of two or three days.
Half-ripe soba
Soba that has been dried to a certain degree to enhance its shelf life. Most soba noodles have a moisture content of 20 to 28%, and are often sold as souvenirs.
Preservative properties vary depending on the amount of moisture, sterilization method, and amount of sake spirit used.
Dried soba
Soba that are made by drying raw buckwheat noodles almost completely. Advanced techniques are required to dry the noodles without deforming the noodle line and retaining the flavor.
It has high shelf life.The Japanese Agricultural Standards allow a shelf life of one year.
Note that the boiling time different for each
See How to cook
Difference by color
When the buckwheat husks are removed and the buckwheat is milled (stone-milled, rolled, etc.), the center of the buckwheat comes out as flour (the first flour), which is white in color and slightly weak in flavor, and gradually becomes the outer layer flour, which is darker in color (newer ones have a slightly greenish color) and stronger in flavor. The color and flavor of the buckwheat noodles vary depending on the ratio of the inner and outer layers of flour.