{"id":5598,"date":"2025-03-18T02:25:12","date_gmt":"2025-03-17T17:25:12","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=5598"},"modified":"2026-09-07T18:15:01","modified_gmt":"2026-09-07T09:15:01","slug":"soba","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/soba\/","title":{"rendered":"The benefits of buckwheat"},"content":{"rendered":"

Soba is sweet and cool, a grain held to settle excess heat in the body and to settle the way the gut works. It helps move what you have eaten along, and suits daily care when the stomach feels heavy or when the heat takes the appetite. Good chilled and good hot, cold soba in summer and hot soba in winter, it is easy to bring in through the year.<\/p>\n

\"Buckwheat\"<\/figure>\n

When soba is in season, its types, and how to choose it<\/h2>\n

If you want to enjoy what soba does, it helps to know its season, its types and how to choose it. How the buckwheat is milled and blended changes the colour, the scent and the way it goes down: a Japanese tradition with real depth.<\/p>\n

New soba in season in autumn, grown mainly in Hokkaido and Shinshu<\/h3>\n

Soba is a noodle made from milled buckwheat, and the buckwheat itself is harvested twice a year, in summer and autumn. The most fragrant is the new soba harvested in autumn, which appears around October to November with a fresh scent and sweetness. The main growing areas are Hokkaido, the largest producer in the country, along with Nagano, known for Shinshu soba, Yamagata and Fukui. Part of the appeal of soba is that each region has its own inherited way of eating it, such as Izumo soba and Echizen oroshi soba.<\/p>\n

Sarashina, inaka soba, and juwari and nihachi<\/h3>\n

Soba divides into several types according to how the buckwheat is milled and how it is blended with wheat flour.<\/p>\n

\n\n\n\n\n\n\n\n
kinds<\/th>\nWhat stands out<\/th>\n<\/tr>\n<\/thead>\n
Sarashina soba<\/td>\nA white soba milled from the centre of the grain alone. Refined, and smooth going down<\/td>\n<\/tr>\n
Inaka soba<\/td>\nA darker soba milled husk and all. Strongly scented, with a firm bite<\/td>\n<\/tr>\n
Juwari and nihachi soba<\/td>\nJuwari is one hundred per cent buckwheat; nihachi is eight parts buckwheat to two of wheat. A trade-off between scent and ease of binding<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

White sarashina if you want the way it goes down, inaka soba if you want the scent of the buckwheat: you can choose to taste. The higher the proportion of buckwheat, the stronger the scent, and the more care the boiling and the handling take. It comes as dried noodles, fresh noodles and flour, so you can choose by what you are making.<\/p>\n

How to choose it and how to blanch it<\/h3>\n

When picking out good soba, these are the things to look for.<\/p>\n