Buckwheat noodles

Buckwheat flour has very little binding starch and is traditionally made with grated yamaimo, and Asian yam that exudes a lot of mucus.

Even then, the dough is difficult to roll out and cut. Buckwheat noodles are usually a combination of 70 percent hard wheat flour, 30 percent buckwheat and 28 percent water. The paste extruded directly into boiling water.

Salt is not used because of the low water content and to avoid changing the flavor of the noodle.

Buckwheat noodles are thin and brownish gray in color. They are popular in Japanese cuisine. They are wholesome and slightly chewy in texture and are eaten hot, at room temperature or cold.

When served as a course in itself, boiled buckwheat noodle is arranged on a bamboo lattice set in a square bamboo or wooden frame.
Buckwheat noodles