Buckwheat dishes

Soba ( or , "buckwheat") are Japanese noodles made from buckwheat flour, with varying amounts of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes.

Naengmyeon (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, memil) but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (, ). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea.

In English, kasha () is a porridge usually made from buckwheat, a pseudocereal. In the Slavic languages, kasha means porridge. In some varieties of Central and Eastern European cuisine, kasha can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'.

Poffertjes () are traditional Dutch batter cakes. Resembling small, fluffy pancakes, they are made with yeast and flour. Typically, poffertjes are sweet treats served with powdered sugar and butter, and sometimes syrup or advocaat. A savoury variant with gouda cheese is also made.

thumb|A dish of pizzoccheri Pizzoccheri (; , ) is a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.

Schlutzkrapfen () are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour and rye flour, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or cultivated mushrooms). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushrooms, pesto sauce, sausage, seafood or cherry tomatoes.

cooked dish

Memil-buchimgae () or buckwheat pancake is a variety of buchimgae, or Korean pancake. It is a crepe-like dish made of thin buckwheat batter and napa cabbage.

beverage made by infusing roasted buckwheat grains

a typical Slovenian rural dish; cooked buckwheat flour mixed with part of the water (žganica) in which it has been cooked; it may be served with cracklings, as a side dish to a stew, or often with milk

is a Japanese dumpling made from a buckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, or anko bean paste and then roasted on an iron pan. The resulting bun is then either steamed or broiled and eaten hot. Oyaki are popular and widely available in Nagano Prefecture which is famous for the dish.

Mak-guksu () or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. It is a local specialty of Gangwon Province, South Korea and that province's capital city Chuncheon. Jaengban-guksu is a type of makguksu in which buckwheat noodles and various vegetables are mixed in a tray.

small flat square-shaped pasta

traditional Ashkenazi Jewish dish

''''', called ''''' in French, is a buckwheat pancake in Breton cuisine.

pancake made with buckwheat flour

A boûkète (Walloon; also spelled bouquette in French) is a type of Belgian pancake made with buckwheat flour, pan-fried in lard and frequently embellished with raisins. Boûkètes may be eaten hot or cold, garnished with a local brown sugar known as cassonade or with sirop de Liège.

Memil-muk () or buckwheat jelly is a light gray-brown muk (jelly) made from buckwheat starch. It is commonly served as banchan (a side dish accompanying rice) as well as anju (food accompanying alcoholic drinks).

A galette-saucisse () is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a buckwheat crepe called galette de sarrasin or Breton galette. The French region known as Upper Brittany is the traditional homeland of galette-saucisse, especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche.