Buckwheat protein is superior to other cereal grain as it has all essential amino acids, and is the best source of the important flavonoid rutin. It is traditionally made and patiently two-step dried. Despite the name, buckwheat is not wheat and is not related to wheat. A delicious, versatile, strengthening food, enjoy it hot or chilled in dashi - a shoyu soy sauce kombu broth and in salads and stir-fries. Wrap it in toasted nori to make delicious noodle sushi. It provides fiber and protein with no salt added.