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Buckwheat noodle (そば)

Buckwheat noodle is long, thin brownish noodle made 
from buckwheat flour to which is added wheat flour, egg, and 
sometimes yam starch.
It is eaten either in hot soup, “Kakesoba” or as a cold dish, “Morisoba”.
In Morisoba, noodle is piled up on small flat bascket. It is served together 
with a tiny dish of condiments and cup of dip made from soy sauce and 
fish broth.

Minced green onions, red pepper and other spices are used as 
The dish is eaten by dipping the noodle in the sauce with 
the condiments mixed in it.

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