In France’s Brittany region, the beloved local dish “galette” showcases buckwheat’s rustic charm. These savory crêpes, often filled with ham, cheese, or eggs, highlight buckwheat’s aroma in a way that feels quintessentially French. Yet despite using the same key ingredient, Japan’s juwari soba—soba noodles made entirely from buckwheat flour—is an entirely different culinary experience.

Within Japanese soba culture, two styles stand out: ni-hachi soba (80% buckwheat, 20% wheat flour) and juwari soba (100% buckwheat). While they share the same humble ingredient, their character, difficulty, and culinary purpose are profoundly different.

Juwari soba—soba noodles made entirely from buckwheat flour, without any wheat—offers a uniquely aromatic and delicate flavor that defines Japanese soba culture. Yet, replicating this dish outside Japan is notoriously difficult. Let’s explore why, focusing on the role of water and the artistry of Japanese soba masters.