The native land of buckwheat is the Himalayas. This Alpine plant is cultivated at a height of 3000-5000 meters above sea level. The buckwheat has got to Japan through the Silk Way. The present Japanese buckwheat was received as a result of the selection works made after the Meiji epoch. First of all buckwheat is used for production of soba.

Buckwheat warns a stomatitis and other inflammations in an oral cavity, glossyth, polyneuritis, beriberi, contains various vitamins and amino acids, which help to prevent tiredness, forgetfulness, and apathy, weakening of an organism.

The places of buckwheat cultivation:
1. Shinano (Nagano prefecture), buckwheat.
2. Togakushi (Nagano prefecture), buckwheat flour.
3. Togakushi (Nagano prefecture), buckwheat.
4. Botan (Ibaraki prefecture, island Hokkaido), buckwheat.
5. Sarashina (Nagano prefecture), buckwheat.
6. Yabu (Nagano prefecture), buckwheat.
7. Izumo (Shimanae prefecture), buckwheat.

Thanks to a low caloric content, buckwheat is used in dietary food.

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