In the U.S., I equate buckwheat = pancakes. In Japan, buckwheat = soba (buckwheat noodle). Buckwheat noodle has noticeable (compared to other noodles where the flavor of the noodle is much more subtle) roasty flavor to it. You can make the noodle dish with pretty hearty toppings and still won’t kill off the buckwheat noodle’s flavor completely.
Why Do I Eat This
I LOVE cold buckwheat noodle in the summer but winter time, I’d like it hot and heavy. A standard hot Japanese soba noodle is soupy and toppings are small. I wanted to make the noodle with strong flavored toppings, taking advantage of the strong buckwheat flavor, with minimum amount of soup.