Ingredient
The buckwheat noodles are made from buckwheat flour. It contains
about 70% carbohydrates. Comparing to rice and wheat, buckwheat noodles
are easier to digest. Its quality is good and healthy in comparison with
the other grain cereals, in addition containing about twice the protein
of boiled rice and noodles. The buckwheat noodles also contain
Vitamins B1 and Vitamins B2, such as dietary fiber and biological compounds
that could be taken as a dietary supplement for the treatment of
varicose veins and other conditions. Further more, some nutrition in
buckwheat may cause allergy, thus we must also be careful to avoid risk.
Recently, buckwheat noodles is cultivate in most Japanese prefectures
and capitals. From the sawing to harvest, it yields about two and a half
month.
From long ago, even impoverish lands are able to grow it successfully, thus
it was widely grown in many poor prefectures. Nowadays, Hokkaido is
known to produce the most of buckwheat noodles in Japan. Approximately
1/2 is produce in Hokkaido.
In Kagoshima Prefecture,big volcanoes erupted during the ancient times. The entire prefecture is covered in the stratum of the volcanic ash. There seem to be a lot of mine district where the climate is cool, and suitable for buckwheat noodle cultivation.
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