noun
buckwheat dumpling; buckwheat mash
A traditional Japanese dish made by kneading buckwheat flour with hot water into a dough, often served in soup or with condiments. Sometimes shaped into balls.
蕎麦がきは、そば粉を熱湯で練って作ります。
Sobagaki is made by kneading buckwheat flour with boiling water.
この店の蕎麦がきは、出汁がよく染みていて美味しい。
The sobagaki at this restaurant is delicious, well-soaked in broth.
Irregular okurigana usage; rarely used.
Compound of 蕎麦 (soba, 'buckwheat') and 掻き (kaki, 'scraping' or 'kneading'), from the verb 掻く (kaku). The name refers to the method of kneading the dough.