← Nouns Cooking · Japanese

Ingredients

• 3 tbsp roasted buckwheat kernels (sobacha)
• 800 ml Water
• ice, to serve cold (optional)

Method

1. Bring the water to the boil.
2. Put the roasted buckwheat in a teapot or jug, pour over the boiling water and steep for 3–5 min. For a deeper flavour, simmer it in the pan for 2 min instead.
3. Strain into cups and drink hot, or cool and pour over ice.
4. To cold-brew, put the buckwheat and cold water in a jug in the fridge for several hours or overnight, then strain.
5. Do not throw away the soft kernels: sprinkle them over salads, yoghurt or rice.

Tips

• Buckwheat is a serious allergen for some people, so mention it when serving guests.
• To roast your own, toast raw hulled buckwheat in a dry pan over medium heat for 8–10 minutes, stirring, until deep brown and fragrant.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Nio Teas Grathio Labs