そば粉(こ)

Compound of そば (buckwheat; also written 蕎麦(そば)) + 粉(こ) (flour; powder). Buckwheat flour is the essential ingredient for 蕎麦(そば) noodles, one of Japan's most iconic foods.

Soba noodle ratios

Soba noodles are classified by their buckwheat flour content:

• 十割(じゅうわり)そば: 100% buckwheat flour (no wheat)
• 八割(はちわり)そば (二八(にはち)そば): 80% buckwheat, 20% wheat flour
• The higher the buckwheat ratio, the more fragrant but fragile the noodles

Allergy note

Buckwheat is one of Japan's designated allergens (特定原材料(とくていげんざいりょう)). Buckwheat allergy can be severe, so products containing そば粉(こ) must be labeled.

Common collocations

• そば粉(こ)を挽(ひ)く: to mill buckwheat
• そば粉(こ)を練(ね)る: to knead buckwheat dough
• そば粉(こ)のガレット: buckwheat galette (French crepe)

Similar words

• 小麦粉(こむぎこ): wheat flour — the most common flour in cooking
• 米粉(こめこ): rice flour — used for rice noodles and sweets