Category Archives: Speciality – Buckwheat

Soba with Green Rocket & Seabass Nuggets

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Today, I went to the city, NYC Chinatown to get my hair done and then went to the market place to look around. I came across this vegetable and was told that this is a hybrid cabbage. I purchased them and by the evening this dish was created. View more

Soba with Green Rocket & Fried Beancurd

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My husband loves this hybrid cabbage very much and wanted to taste this dish again without any meats or fish…just vegetables and beancurd. This is a vegetarian dish. It is very simple and easy to prep and in no time you will have a healthy meal. View more

Buckwheat Noodles

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Buckwheat noodles play a major role in the cuisines of Japan, Korea and the Valtellina region of Northern Italy. Soba noodles are the subject of deep cultural importance in Japan. View more

Buckwheat Noodles (Soba) with Seafood & Edamame

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I am not a bean lover no matter if the bean is fresh or dried. Edamame is a Japanese name for soya beans (soy beans). In Chinese cooking the beans are usually steamed or boiled but sometimes baked or deep fried. View more

Buckwheat Noodles (Soba) with Turkey

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As I had mentioned before that there are two types of Soba noodles, one is unsalted and the other is salted. This dish I used the salted Soba noodles. When you use this salted one, you do not need to add too much salt or soy sauce. My husband is always my taster and he preferred the unsalted Soba noodles. Well, I like to use both as long as you just adjust the seasonings. I prepared this dish in Chinese-style. View more