{"id":38535,"date":"2022-12-16T09:00:51","date_gmt":"2022-12-16T09:00:51","guid":{"rendered":"https:\/\/agatajapan.com\/no-category-1\/%e3%81%9b%e3%81%84%e3%82%8d%e3%81%9d%e3%81%b0"},"modified":"2022-12-16T09:00:51","modified_gmt":"2022-12-16T09:00:51","slug":"%e3%81%9b%e3%81%84%e3%82%8d%e3%81%9d%e3%81%b0","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/column-en\/%e3%81%9b%e3%81%84%e3%82%8d%e3%81%9d%e3%81%b0","title":{"rendered":"Seiro soba (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>Seiro soba (buckwheat noodles)<span class=\"ruby\">\uff08Seiro Soba (Soba Noodles)<\/span><\/h1>\n<p><a href=\"https:\/\/agatajapan.com\/tokyo\/tag\/%e8%92%b8%e7%b1%a0\">basket used for steaming food<\/a><\/p>\n<p>\n                  The &#8220;seiro&#8221; in seiro soba refers to a steamer basket, a tool used to steam steamed buns, yakisoba, etc. The word &#8220;seiro&#8221; originated in the Edo period (1603-1868). The term originated in the Edo period. At that time, the most common type of buckwheat was jyuwari-soba, which was made from buckwheat flour alone, rather than nihachi-soba, which used wheat flour as a binder. However, the buckwheat flour used to make the buckwheat tends to tear easily when it is boiled. Therefore, the buckwheat noodles were steamed in a steamer basket and served. Even today, when boiled soba is the mainstream, it is still called &#8220;Seiro-soba&#8221; (buckwheat noodle). Zarusoba and morisoba are also often served in a steamer basket.<\/p>\n","protected":false},"excerpt":{"rendered":"Soba\/Udon Seiro soba (buckwheat noodles)\uff08Seiro Soba (Soba Noodles) basket used for steaming food The &#8220;seiro&#8221; in seiro soba refers to a steamer basket, a tool used to steam steamed buns, yakisoba, etc. The word &#8220;seiro&#8221; originated in the Edo period (1603-1868). The term originated in the Edo period. At that time, the most common type of buckwheat was jyuwari-soba, which was made from buckwheat flour alone, rather than nihachi-soba, which used wheat flour as a binder. However, the buckwheat flour used to make the buckwheat tends to tear easily when it is boiled. Therefore, the buckwheat noodles were steamed in a steamer basket and served. Even today, when boiled soba [&hellip;]","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":[4747,4917,5331],"area":[],"class_list":["post-38535","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-seiro-steamer-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38535","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=38535"}],"version-history":[{"count":0,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/38535\/revisions"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=38535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=38535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=38535"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=38535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}