{"id":38485,"date":"2022-12-29T09:00:44","date_gmt":"2022-12-29T09:00:44","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e5%8d%81%e5%89%b2%e3%81%9d%e3%81%b0"},"modified":"2022-12-29T09:00:44","modified_gmt":"2022-12-29T09:00:44","slug":"%e5%8d%81%e5%89%b2%e3%81%9d%e3%81%b0","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e5%8d%81%e5%89%b2%e3%81%9d%e3%81%b0","title":{"rendered":"type of buckwheat noodles"},"content":{"rendered":"<p><a href=\"https:\/\/agatajapan.com\/tokyo\/eat\/?&#038;eat_category%5B%5D=%E3%81%9D%E3%81%B0%E3%83%BB%E3%81%86%E3%81%A9%E3%82%93\">Soba\/Udon<\/a><\/p>\n<h1>type of buckwheat noodles<span class=\"ruby\">\uff08zyuwarisoba)<\/span><\/h1>\n<p><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e7%94%9f%e3%81%9d%e3%81%b0\">unrefined soba (buckwheat noodles)<\/a><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e7%94%9f%e7%b2%89%e6%89%93%e3%81%a1\">unbleached cloth<\/a><\/p>\n<p>\n                  Soba made from buckwheat flour alone, without any &#8220;binder&#8221; such as wheat flour. It is also called &#8220;kisoba&#8221; or &#8220;kiko-uchi. Soba made with 20% wheat flour and 80% buckwheat flour is called nihachi-soba, while buckwheat noodles made with 20% wheat flour and 80% buckwheat flour are called nihachi-soba. Soba flour has little of the stickiness that holds it together as noodles, and making jyuwari-soba requires a great deal of skill. Therefore, wheat flour with gluten, sticky yams, eggs, etc. are generally used as a binder.<\/p>\n","protected":false},"excerpt":{"rendered":"Soba\/Udon type of buckwheat noodles\uff08zyuwarisoba) unrefined soba (buckwheat noodles)unbleached cloth Soba made from buckwheat flour alone, without any &#8220;binder&#8221; such as wheat flour. It is also called &#8220;kisoba&#8221; or &#8220;kiko-uchi. Soba made with 20% wheat flour and 80% buckwheat flour is called nihachi-soba, while buckwheat noodles made with 20% wheat flour and 80% buckwheat flour are called nihachi-soba. Soba flour has little of the stickiness that holds it together as noodles, and making jyuwari-soba requires a great deal of skill. Therefore, wheat flour with gluten, sticky yams, eggs, etc. are generally used as a binder.","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4020,4915],"tags":[4747,4917,5288,5289],"area":[],"class_list":["post-38485","post","type-post","status-publish","format-standard","hentry","category-column-en","category-traditional-culture-dictionary-by-agatajapan-en","tag-soba-udon-en","tag-agatajapan-traditional-culture-en","tag-nama-soba-en","tag-kiuchi-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=38485"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38485\/revisions"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38485"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}