Arti Kanji 蕎

Dengarkan kosakata 蕎麦

蕎麦

そば

Chinese-style noodles, buckwheat (Fagopyrum esculentum), soba, Japanese buckwheat noodles

Dengarkan kosakata 蕎麦がき

蕎麦がき

そばがき

buckwheat dumpling, buckwheat mash, buckwheat dough ball

Dengarkan kosakata 蕎麦ボーロ

蕎麦ボーロ

そばボーロ

buckwheat cookie

Dengarkan kosakata 蕎麦滓

蕎麦滓

そばかす

buckwheat chaff, freckle, lentigo, ephelis

Dengarkan kosakata 焼き蕎麦

焼き蕎麦

やきそば

yakisoba, fried noodles, usu. with vegetables and meat

Dengarkan kosakata お亀蕎麦

お亀蕎麦

おかめそば

soba in soup with slices of boiled fish paste, shiitake mushrooms, greens, seaweed, etc.

Dengarkan kosakata かけ蕎麦

かけ蕎麦

かけそば

soba in hot broth, soba without any trimmings

Dengarkan kosakata ざる蕎麦

ざる蕎麦

ざるそば

zaru soba (soba served on a bamboo draining basket with dipping sauce)

Dengarkan kosakata ぶっかけ蕎麦

ぶっかけ蕎麦

ぶっかけそば

soba with broth poured over it

Dengarkan kosakata もり蕎麦

もり蕎麦

もりそば

chilled soba served on a dish (often on a wicker basket or in a shallow steaming basket) with dipping sauce

Dengarkan kosakata やぶ蕎麦

やぶ蕎麦

やぶそば

yabu soba, green-colored soba made from buckwheat flour milled with green buckwheat berry chaff

Dengarkan kosakata 引越し蕎麦

引越し蕎麦

ひっこしそば

soba given to one's new neighbors after moving in

Dengarkan kosakata 月見蕎麦

月見蕎麦

つきみそば

soba with egg

Dengarkan kosakata 更科蕎麦

更科蕎麦

さらしなそば

high quality soba

Dengarkan kosakata 三十日蕎麦

三十日蕎麦

みそかそば

soba eaten at the end of the month (esp. at the end of the year)

Dengarkan kosakata 十割蕎麦

十割蕎麦

じゅうわりそば

soba made with only buckwheat flour