| 10. |
A 2019-06-28 12:13:34 Jim Breen <...address hidden...>
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Comments: |
Can't say I like the taste. |
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Diff: |
@@ -16,2 +16,2 @@
-<gloss>100% buckwheat soba noodles</gloss>
-<gloss g_type="expl">soba noodles made from buckwheat flour only, without the addition of wheat flour</gloss>
+<gloss>100% buckwheat soba</gloss>
+<gloss g_type="expl">soba made from buckwheat flour only, without the addition of wheat flour</gloss> |
| 9. |
A* 2019-06-28 07:26:37 Marcus Richert <...address hidden...>
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Diff: |
@@ -15,3 +15,3 @@
-<xref type="see" seq="2795870">生そば・なまそば</xref>
-<gloss>100% buckwheat noodles</gloss>
-<gloss g_type="expl">buckwheat noodles made from buckwheat flour only, without the addition of wheat flour</gloss>
+<xref type="see" seq="1238460">蕎麦・2</xref>
+<gloss>100% buckwheat soba noodles</gloss>
+<gloss g_type="expl">soba noodles made from buckwheat flour only, without the addition of wheat flour</gloss> |
| 8. |
A 2013-08-01 22:22:45 Rene Malenfant <...address hidden...>
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| 7. |
A* 2013-08-01 10:14:58 Richard Warmington <...address hidden...>
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Comments: |
Thanks. |
| 6. |
A 2013-08-01 08:06:48 Jim Breen <...address hidden...>
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Comments: |
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 |
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Diff: |
@@ -13,3 +13,0 @@
-<r_ele>
-<reb>なまそば</reb>
-</r_ele>
@@ -18,0 +15,1 @@
+<xref type="see" seq="2795870">生そば・なまそば</xref>
@@ -21,4 +19,0 @@
-<sense>
-<pos>&n;</pos>
-<gloss>fresh buckwheat noodles (pliant, not dried)</gloss>
-</sense> |
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(show/hide 5 older log entries)
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| 5. |
A* 2013-08-01 06:50:26 Richard Warmington <...address hidden...>
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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/
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sense #1 is きそば
sense #2 is なまそば |
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Diff: |
@@ -13,0 +13,3 @@
+<r_ele>
+<reb>なまそば</reb>
+</r_ele>
@@ -18,0 +21,4 @@
+<sense>
+<pos>&n;</pos>
+<gloss>fresh buckwheat noodles (pliant, not dried)</gloss>
+</sense> |
| 4. |
A 2013-08-01 06:12:13 Jim Breen <...address hidden...>
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| 3. |
A* 2013-07-31 21:17:23 Richard Warmington <...address hidden...>
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Refs: |
It's important to distinguish 生そば from buckwheat noodles in general, because wheat flour is generally added in
making soba.
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"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
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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 |
| 2. |
A* 2013-07-31 10:19:58 Richard Warmington <...address hidden...>
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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
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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。 |
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Diff: |
@@ -15,1 +15,2 @@
-<gloss>buckwheat noodles</gloss>
+<gloss>100% buckwheat noodles</gloss>
+<gloss g_type="expl">buckwheat noodles made from buckwheat flour only, without the addition of wheat flour</gloss> |
| 1. |
A* 2013-07-30 11:26:51 Jim Breen <...address hidden...>
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Refs: |
ngrams. |
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Diff: |
@@ -4,0 +4,3 @@
+<k_ele>
+<keb>生そば</keb>
+</k_ele> |