Buckwheat

About

Toasted buckwheat loses its raw, dusty, medicinal edge in favor of grassy, green-tea notes with hints of fruit and malt, alongside a persistent bitterness; it can be made into tea, spirits, and wine. Buckwheat groats are the hulled seeds, ranging from off-white to dark brown depending on the hulling method; kasha is toasted buckwheat groats. Buckwheat flour, likewise pale or dark depending on the groats used, goes into baking, pasta, noodles, and polenta. Tartary buckwheat, grown at higher altitudes than common buckwheat, is known in China and Nepal as "bitter buckwheat" for its lingering aftertaste.

Pairs well with buckwheat

• CiLemonBuckwheat flour's slightly bitter, hoppy character, reminiscent of beer, makes it a natural match for lemon's sharp acidity, a bright,…
• EaPotatoA hearty pairing found across cuisines: Ukrainian Yavorivsky pie wraps bread dough around mashed potato, toasted buckwheat and fried…
• SuEggBuckwheat crêpes (galettes de sarrasin) pair naturally with fried egg, their mineral edge complementing its richness; the egg is placed in…
• FrTomatoA popular Nepali snack pairs fried buckwheat sticks (kanchemba, similar to polenta fries) with a hot, smoky tomato sauce that brings out…
• WoAlmondTorta di grano saraceno, a buckwheat-and-almond-meal layer cake from Italy's Trentino-Alto Adige region (called Schwarzplententorte in…
• FrAppleBuckwheat shares aroma compounds with caramel, honey and clove, which makes it a natural match for apple.
• CiGingerIn China's Shanxi province, a steamed paste of buckwheat and ginger is sliced and served with chili oil, garlic and sesame; fresh ginger…
• EaMushroomBuckwheat's grainy texture complements the dense, salty flavor of dried mushrooms such as shiitake, as in braised shiitake and soba noodle…
• ChCheeseCooked into a porridge or polenta-like dish, buckwheat takes well to cheese much as corn polenta does.
• FfHoneyBuckwheat honey has a malty, molasses-like flavor often compared to Marmite.
• RoSesameA simple, highly compatible pairing, buckwheat noodles dressed with toasted sesame oil need little else.
• SuCornBuckwheat and corn were historically combined in American scrapple, a terrine-like dish of grain, broth and meat scraps; modern recipes…
• CrRaisinBuckwheat's slightly winey character pairs well with fall fruits like raisins; the two are combined in fruit cakes, with buckwheat flour…
• GrChileIn Bhutan, cold buckwheat noodles (jare) are served with fried chiles, scallions and sometimes a fried egg; because buckwheat lacks…
• MaSeaweedBuckwheat is sometimes described as having a faintly fishy quality, making it a natural partner for seafood and seaweed: buckwheat blinis…
• WoSweet potatoCombined in Korean and Japanese noodles made from buckwheat flour and sweet potato starch, and in tempura-style fried sweet potato slices…
• GrGreen teaBuckwheat flour carries slightly sour, vegetal notes of green wood, oak, grass and green tea, an affinity reflected in Japanese cha soba…
• GrSorrelBuckwheat and sorrel both belong to the knotweed family, along with rhubarb, though sorrel's sharp sourness has more in common with…
• EaTofuBoth hold a place in Japanese cuisine and folklore, sometimes served together on hot days with shared garnishes like soy sauce, grated…
• EaWhite beanSimmering beans with buckwheat is a traditional combination from Italy's Amalfi Coast and from Liguria, where a mixed bean-and-grain dish…
• MuRadishIn the Japanese dish oroshi soba, chilled buckwheat noodles are served in broth with grated daikon radish (called mizore, meaning…
• MaSea beanHistorically sold side by side in French coastal markets, sea beans and buckwheat pancakes make a natural pairing, much as salty…