<entry id="2042477" stat="A" corpus="jmdict" type="jmdict">
<ent_corp type="jmdict">jmdict</ent_corp>
<ent_seq>1830580</ent_seq>
<k_ele>
<keb>生そば</keb>
</k_ele>
<k_ele>
<keb>生蕎麦</keb>
</k_ele>
<r_ele>
<reb>きそば</reb>
</r_ele>
<sense>
<pos>&n;</pos>
<xref type="see" seq="1238460">蕎麦・2</xref>
<gloss>100% buckwheat soba</gloss>
<gloss g_type="expl">soba made from buckwheat flour only, without the addition of wheat flour</gloss>
</sense>
<info>
<audit time="2013-07-30 11:26:51" stat="A" unap="true">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_refs>ngrams.</upd_refs>
<upd_diff>@@ -4,0 +4,3 @@
+&lt;k_ele&gt;
+&lt;keb&gt;生そば&lt;/keb&gt;
+&lt;/k_ele&gt;</upd_diff>
</audit>
<audit time="2013-07-31 10:19:58" stat="A" unap="true">
<upd_uid>richwarm</upd_uid>
<upd_name>Richard Warmington</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_refs>"Spiral Soba 100% Buckwheat Noodles 250g
A delicious Japanese style noodle. Use in hot soups,stir fries,or cold in salads. A unique flavour"
http://www.glutenfreeshop.com.au/Spiral-Soba-100-Buckwheat-Noodles-250g-P1969.aspx
.
Kod: 生蕎麦 [きそば] ★ 小麦粉を混ぜずに, そば粉だけでつくったそば。</upd_refs>
<upd_diff>@@ -15,1 +15,2 @@
-&lt;gloss&gt;buckwheat noodles&lt;/gloss&gt;
+&lt;gloss&gt;100% buckwheat noodles&lt;/gloss&gt;
+&lt;gloss g_type="expl"&gt;buckwheat noodles made from buckwheat flour only, without the addition of wheat flour&lt;/gloss&gt;</upd_diff>
</audit>
<audit time="2013-07-31 21:17:23" stat="A" unap="true">
<upd_uid>richwarm</upd_uid>
<upd_name>Richard Warmington</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_refs>It's important to distinguish 生そば from buckwheat noodles in general, because wheat flour is generally added in 
making soba.
.
"The most famous Japanese soba noodles come from Nagano. Soba from Nagano is called Shinano Soba or Shinshu 
soba. Ni-hachi (二八, two-eight) soba, consists of two parts of wheat and eight of buckwheat; Juwari (十割, 100%) 
soba, the finest (and usually most expensive) variety, consists entirely of buckwheat."
http://en.wikipedia.org/wiki/Soba
.
Also, note that there is another 生そば, pronounced なまそば:
また「茹でる前の生麺」、「生麺・ゆで麺など水分を多く含んだ麺」いう解釈もあるが、この場合「きそば」ではなく「なまそば（生そば）」と異称される。
...
生麺（なまめん）・生そば（なまそば）
そばを切った後に、打ち粉をまぶした状態で、紙包みやポリ袋、プラスチック容器などに入れて売られる。後述の生蕎麦（きそば）とは異なる。
---Wp @ 蕎麦</upd_refs>
</audit>
<audit time="2013-08-01 06:12:13" stat="A">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
</audit>
<audit time="2013-08-01 06:50:26" stat="A" unap="true">
<upd_uid>richwarm</upd_uid>
<upd_name>Richard Warmington</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_refs>Example of the usage of "fresh buckwheat":
"Like pasta, soba noodles are available in dried form in supermarkets, but they taste 
best if freshly made by hand from flour and water ... In a separate pot, boil water 
and cook dried or fresh buckwheat noodles according to the directions in the package."
http://www.jenniepperson.com/tag/buckwheat-noodles/
.
sense #1 is きそば
sense #2 is なまそば</upd_refs>
<upd_diff>@@ -13,0 +13,3 @@
+&lt;r_ele&gt;
+&lt;reb&gt;なまそば&lt;/reb&gt;
+&lt;/r_ele&gt;
@@ -18,0 +21,4 @@
+&lt;sense&gt;
+&lt;pos&gt;&amp;n;&lt;/pos&gt;
+&lt;gloss&gt;fresh buckwheat noodles (pliant, not dried)&lt;/gloss&gt;
+&lt;/sense&gt;</upd_diff>
</audit>
<audit time="2013-08-01 08:06:48" stat="A">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>To restrict a sense to a particular surface form or reading, put "[きそば]" etc. among the tags before the first gloss.
HOWEVER in a case like this where there are senses which are mutually exclusive according to reading, it needs to be split into separate entries as it breaks the "2-out-of-3" combining rule (only the kanji part is common.)
See http://www.edrdg.org/wiki/index.php/Editorial_policy#Merging_Entries.2FTwo-out-of-three_Rule</upd_detl>
<upd_diff>@@ -13,3 +13,0 @@
-&lt;r_ele&gt;
-&lt;reb&gt;なまそば&lt;/reb&gt;
-&lt;/r_ele&gt;
@@ -18,0 +15,1 @@
+&lt;xref type="see" seq="2795870"&gt;生そば・なまそば&lt;/xref&gt;
@@ -21,4 +19,0 @@
-&lt;sense&gt;
-&lt;pos&gt;&amp;n;&lt;/pos&gt;
-&lt;gloss&gt;fresh buckwheat noodles (pliant, not dried)&lt;/gloss&gt;
-&lt;/sense&gt;</upd_diff>
</audit>
<audit time="2013-08-01 10:14:58" stat="A" unap="true">
<upd_uid>richwarm</upd_uid>
<upd_name>Richard Warmington</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>Thanks.</upd_detl>
</audit>
<audit time="2013-08-01 22:22:45" stat="A">
<upd_uid>rene</upd_uid>
<upd_name>Rene Malenfant</upd_name>
<upd_email>...address hidden...</upd_email>
</audit>
<audit time="2019-06-28 07:26:37" stat="A" unap="true">
<upd_name>Marcus Richert</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_diff>@@ -15,3 +15,3 @@
-&lt;xref type="see" seq="2795870"&gt;生そば・なまそば&lt;/xref&gt;
-&lt;gloss&gt;100% buckwheat noodles&lt;/gloss&gt;
-&lt;gloss g_type="expl"&gt;buckwheat noodles made from buckwheat flour only, without the addition of wheat flour&lt;/gloss&gt;
+&lt;xref type="see" seq="1238460"&gt;蕎麦・2&lt;/xref&gt;
+&lt;gloss&gt;100% buckwheat soba noodles&lt;/gloss&gt;
+&lt;gloss g_type="expl"&gt;soba noodles made from buckwheat flour only, without the addition of wheat flour&lt;/gloss&gt;</upd_diff>
</audit>
<audit time="2019-06-28 12:13:34" stat="A">
<upd_uid>jwb</upd_uid>
<upd_name>Jim Breen</upd_name>
<upd_email>...address hidden...</upd_email>
<upd_detl>Can't say I like the taste.</upd_detl>
<upd_diff>@@ -16,2 +16,2 @@
-&lt;gloss&gt;100% buckwheat soba noodles&lt;/gloss&gt;
-&lt;gloss g_type="expl"&gt;soba noodles made from buckwheat flour only, without the addition of wheat flour&lt;/gloss&gt;
+&lt;gloss&gt;100% buckwheat soba&lt;/gloss&gt;
+&lt;gloss g_type="expl"&gt;soba made from buckwheat flour only, without the addition of wheat flour&lt;/gloss&gt;</upd_diff>
</audit>
</info>
</entry>