Production, uses and cultivars of common buckwheat in Japan: An overview


  • Tetsuo MIKAMI Hokkaido Agricultural Laboratory for Business Development, Japan
  • Seisuke MOTONISHI Hokkaido Agricultural Laboratory for Business Development, Japan
  • Sakio TSUTSUI Hokkaido Agricultural Laboratory for Business Development, Japan



agronomic characteristics, breeding, common buckwheat, cultivar, genetic diversity, landrace, soba noodles


Common buckwheat (Fagopyrum esculentum Moench) has attracted much attention due to its high nutritional value and medicinal properties. The crop has a long history of cultivation in Japan, and today, it is used mostly for manufacturing soba noodles which are quite popular in Japanese cuisine. Cultivation of common buckwheat in the country decreased gradually until the 1970’s, but has started to increase again in recent years. In this paper, we provide an overview of common buckwheat production in Japan with emphasis on the agronomic characteristics of representative Japanese cultivars and landraces.

Author Biographies

  • Tetsuo MIKAMI, Hokkaido Agricultural Laboratory for Business Development, Japan
  • Seisuke MOTONISHI, Hokkaido Agricultural Laboratory for Business Development, Japan
  • Sakio TSUTSUI, Hokkaido Agricultural Laboratory for Business Development, Japan


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29. 10. 2018



Agronomy section

How to Cite

MIKAMI, T., MOTONISHI, S., & TSUTSUI, S. (2018). Production, uses and cultivars of common buckwheat in Japan: An overview. Acta Agriculturae Slovenica, 111(2), 511–517.

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