(Our logo is designed based on the cross section of the buckwheat kernel.)
Various Recipes of Buckwheat
There are uncountable recipes of Buckwhet in the world. For expample when
you ask about "Kasha" to Russian/Eastern European, the recipes
would vary to whom you ask and where. Because everone has his/her own recipe.
It would be the same for the Crêpe for French and Soba for Japanese.
Though I will try to give you here some of my recipes, it's only my style
of recipes or just obtained from others. So you can modify them according
to your style. If you could invent some good one, please let me know. I
will be very happy to have yours.
As I'm a Japanese Soba Master, I will start from Japanese recipes. (We have all mterials we use herebelow such as Seeds, Marunuki or Flour etc. for sale.)
1) Soba Moyashi (Buckwheat Sprout)
Is this a recipe? It could not be proper to start with how-to-grow the buckwheat sprout. But this is so easy and simple and is really a good material for your salad with so many health advantages as soba. Do you have a life-style-disease or constipation etc? Then start growing Soba Moyashi. It will be ready for about 10days. You will get Soba Moyashi about 3 times of kernel weight you use.
You can eat Soba Moyashi salad with any dressing of your choice. But how about trying the Japanese style simple salad? Put Soba Tsuyu (source for dipping soba which you can buy bottled one at Japanese supermarket or you can make it by yourself.) on Soba Moyashi and sprinkle shreded Nori (Japanese dried seaweed) on top and also put some Wasabi if you like. It's really refreshing!
(Materials you need)
Buckwheat seeds or Marunuki(de-hulled buckwheat), Flat vat and sponge sheet of about 5mm thickness or kitchen paper.
ç@Clean the seeds with running water and soak the seeds in the water overnight.
çAScatter the seeds densely on the sponge sheet or double-folded paper towel in the flat vat filled with water at the thickness of sponge sheet and cover it with plastic sheet or newspaper until it grows about 4-5cm in height.
çBWith about 4 days, when roots grow to penetrate this sponge sheet, reduce the water and make some space between water and the bottom of sponge sheet. (Change water once in every 2 days)
çCThereafter it grows automatically and colour turns to fresh green with sunshine. When it grows about 10cm in height, it's the time to eat it. More it grows, more it gets harder.
2) Soba Gaki (Scrambled Buckwheat)
Most convenient way of eating soba. In the past so called "Wan Gaki" was the main method which pour just boiling water into the cup with Sobako (Buckwheat Flour) and mix it well quickly. That's it. Simple but the best way to feel and enjoy the Buckwheat. But now so called "Nabe Gaki" (Mix on the fire) is more common for better texture.
ç@Use the coarsely milled Buckwheat Flour (sieve #30-40) 80g for one portion.
çADissolve the Sobako in the 2.4ü`2.6 times of water of Sobako weight
çBThen mix it well quickly using a spatula on a medium heat until getting thick with good aroma.
çCScoup it by a round ladle in a shape of hemisphere in a small bowl filled with Sobayu (Soba boiling Water)
çDGarnish it with long onion, a piece of citron peel or grated horseradish and wasabi.
çEThen eat it dipping into Tosa Shouyu (All pourpose dipping source with 1 dried bonito broth and 10 shouyu(Soy source) or Soba Tsuyu.
çFIf you cover up SobaGaki ball with Kinako (Yellow Soy Bean Powder) and sugar, it is called as "Ibuki Dango" and can be served for a desert.
3) Neri Soba Mushi (Steamed Soba Pudding)
Buckwheat Flour 100g, 3 Eggs, Seaweed Stock 3 cups, A bit of Salt for about 7 portions.
ç@Put 10g Buckwheat Flour into Seaweed Stock and mix it well on a low heat until boiling.
çACool it to the body temperature in the water pan.
çBMix well the remaining 90g Buckwheat Flour and 3 Eggs with a bit of Salt.
çCStrain it and then pour it into the squre container for steaming. It will take about 15 minutes with a low/medium heat. Apply a salad oil or a piece of gauze at the bottom of a container for easy take-out.
çDCut it to your preferable size and put some garnishes like shreded long onion or Japanese pepper leave on top and pour a bit of Soba Tsuyu.
çEServe it cold in summer and warm in winter.
This is a good companion of Sake.
4) Soba Tofu
Buckwheat Flour 100g, Marunuki 50g, Broth of Dried Bonito Frakes 800cc, Kudzu (Arrowroot) Starch 35g, Shoyu soy source, Mirin and Sake at your fancy. Marunuki should be boiled for about 10-15 minutes with shoyu and sugar before hand.
ç@Stir sobako well in the Broth together with Marunuki in a bowl.
çAPour above ç@ in the frying pan on the midium heat and stir it well incesssantly until it gets stickiness. Never char the bottom of the pan.
çBPut condiments in.
çCAlso put Kudzu Starch dissolved in 100cc water.
çDLead the solution into the squre container
çEGive it a rest overnight in the fridge. Then voila!
5) Soba Miso
Miso Paste (Preferably Edo Amamiso which is made with low salt and high malted rice koji. If you cannot obtain this Miso, then use normal type of Miso with double quantity of Amajiru.) 300g, Sugar 50g, Amajiru(Soba Tusyu for hot Soba which is lighter than Zaru Jiru for cold soba dipping source.) 60g, Marunuki (de-hulled buckwheat) 50g, White Sesame 30g, Honey 2 big spoons, Mirin & Red Pepper at your fancy.
ç@Put the pot on a medium heat with Edo Amamiso, Sugar together with Amajiru and stir them well.
çAThen Add roasted Marunuki ,White Sesame and other ingredients and mix well till you get sleek touch. Be careful not to burn.
This is also very good for Sake and everything.
6) Buckwheat Kasha
First you must dehull buckwheat (Groats), place an cookie sheet and roast in oven till lightly brown.
Let it boil in 4 cups boiling water add 2 cups of buckwheat, 1 tablespoon of butter, salt to taste. Boil until it gets thick, put it in the casserol and bake for 1 hour.
This is Mom Helen Fyk's Babas old Ukrainean recepe. Enjoy it.
(Mom Helen Fyk is an Ukrainean settler in a small village called Gerland, Manitoba and current population is said to be 21 villagers. This area is called Parkland and it is one of the biggest Ukrainean community in Canada. Last year I visited this village to buy her sons' (Don & Ben) buckwheat which has very good quality and at that time I had an opportunity to have her Cabbage Roll with this Kasha inside. It is very tasty, so I would like to share her traditional recipe with you.)
7) Buckwheat Cabbage Rools (Holopchi)
Babas Ukrainean RecipeüB
Steam some cabbage leaves till limp-enough for a roaster. Trim coarse ribs to make them level with the rest of the leaf. Prepare your buckwheat the same as for kashas, adding fried onion in butter to it.When it cools off you can make holubtse. Take a spoonful of buckwheat and spread it in center of cabbage leaf and roll it up like a littlesausage. Place in a roaster in layers (each layer criss crossed ?end toend then side to side) until roaster is full. Pour boiling water to 2/3of level of rolls. And bake approx 2 hours, or soft when poked with a fork. ENJOY! (Helen Fyk 16th Nov.,2008)
I will add more new recipes later.
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