Buckwheat noodle (soba or sobagiri in Japanese) is a Japanese food, similar to “Hele”, a Chinese-type noodle, which is made from buckwheat flour and water, which are made into a dough, pressed and cut into fine shreds, then boiled for eating. The noodles made from a compound mixed with 70% of buckwheat flour and 30% of wheat flour are called “seven katto soba” (Seven katto means 70% in Japanese), which tastes smooth and tender. Noodles made from buckwheat flour only are called “ten katto soba” or “raw buckwheat”, which tastes more fragrant. Different seasonings can be added for eating. For example, soup consisting of bonito flakes, kelp, soy sauce and saki with chopped green onion and shichimi can be added into hot soup noodles; thicker sauce with chopped green onion, horseradish paste (Horseradish paste), raw quail eggs and laver shreds can be added into cold noodles or Lo mein. Also different vegetables can be fitted, such as tempura, deep fried bean curd, raw chicken eggs and turnip puree. There are also some special foodstuffs with different flavors such as laver rolls and curry buckwheat noodles.