0 Japanese noodles (= long, thin strips made from flour and water, cooked in boiling liquid) that are made with buckwheat flour (= flour from a type of small, dark grain) -- （日本）荞麦面，穑霸面
In Japan, buckwheat is used to make a popular noodle called soba.
There are three sorts of noodle in Japan: soba noodles, made from buckwheat flour; udon noodles - large, thick fresh wheat noodles; and ramen, which are Chinese-style thin noodles.
With it much of the justification of the soba in supernatural terms also vanished.
At the end of the meal, the restaurant often brings a kettle of hot soba noodle water to add to the last of the broth.
Floured crops were then made into noodles such as udon, soba, and pancakes which were eaten by locals.
There are several restaurants and tea houses throughout the town offering sushi, okonomiyaki, udon, takoyaki, and soba.
When served over "soba" (buckwheat noodles), it is called "tempura soba" or "tensoba".
