«Soba» or buckwheat is a valuable source of slow digesting carbohydrates great for any diet. For even better results Japanese have learnt to combine the nutritive power of buckwheat with that of green tea.
This is how chasoba or tea buckwheat noodles came to existence.
We Russians have our own way of eating buckwheat since early childhood. We eat the so called «grechnevaya kasha» of buckweat porridge. We eat a lot of it to grow strong and healthy right through the never-ending Siberian winter.
Today I felt homesick and cooked myself some buckwheat porridge. I especially like it with milk. For the first time in my life I added about half a tea spoonful of powdered green tea to my dish and helped myself immediately after giving it a good stir.
Powder tea dissolves really fast both in hot and cold water or milk.
The taste left me quite satisfied — was almost as delicious as the matcha ice cream I treated myself to yesterday!
Adding matcha to the porridge is a great idea too, just a slightly costlier one. This time I used a powdered version of sencha.
I guess next time it is going to be powdered genmaicha with a rich taste of roasted rice — just can`t wait!