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.
Sobagaki is made by kneading buckwheat flour with boiling water.
The sobagaki at this restaurant is delicious, well-soaked in broth.
Standard spelling with okurigana; the most common written form.
Full kanji spelling; less common but still encountered.
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.