asian cuisine, buckwheat, gluten free, nutrition, soba, traditional food

Reviving the Ancient Nutritional and Culinary Value of Buckwheat

Buckwheat is a pseudo-cereal commonly grown in China, Kazakhstan, Korea, Japan, Russia, and Central and Eastern Europe. It is usually processed into flour, groats, and noodles and can also be used to make tea.  Two types are widely grown for human consumption: common and Tartary buckwheat. Nutritional benefits of buckwheat The plant originated in northern ...

Nathan Machoka

Buckwheat in a wooden spoon.