Appearance: groats are tan and light green pyramidal nubbins; kasha is the same shape, but darker, toasted; soba noodles are light brown, almost gray
Aroma: toasty, fairly neutral, oat-like
Taste: strong, hearty, earthy
Uses: polenta, pancakes, crepes, gratin, noodles
Notes: Soba noodles are often made from a combination of wheat and buckwheat flour. Look for 100% buckwheat soba noodles. (Despite the “wheat” in its name, buckwheat is gluten free.)
Recipes
Here are some recipes that include this ingredient
