buckwheat mash (buckwheat flour in hot water served with shoyu)(Sobagaki)
Japanese parrotfish (Calotomus japonicus)boiled noodles served in a pot with broth
Buckwheat flour is mixed with water or boiling water and kneaded into a mass. It is eaten with soba-tsuyu (buckwheat sauce), soy sauce, azuki bean paste, soybean flour, etc. There are two types of soba: “bowl-gaki,” in which buckwheat flour is mixed with boiling water and eaten when it is sticky, and “nabe-gaki,” in which buckwheat flour and water are placed in a pot over a flame and kneaded while heating. Originally, soba was not cut into buckwheat noodles as we know it today, but was eaten as buckwheat dumplings or soba gaki (buckwheat dumplings). Hayasoba, a specialty of Sakae Village and Yamanouchi Town in Nagano Prefecture, which is made with boiled shredded daikon radish, is another type of soba gaki.
