Abstract
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.
Highlights
Common buckwheat (Fagopyrum esculentum Moench), a member of the Polygonaceae family, has been widely grown for human consumption in Japan (Mazza, 1988; Ohnishi, 1988; Kishima et al, 1995; Murai & Ohnishi, 1996)
We review literature to provide an overview of common buckwheat production
Almost all of the Japanese common buckwheat cultivars released to date have been developed from selection within locally grown landraces, and are not the products of controlled crosses
Summary
Common buckwheat (Fagopyrum esculentum Moench), a member of the Polygonaceae family, has been widely grown for human consumption in Japan (Mazza, 1988; Ohnishi, 1988; Kishima et al, 1995; Murai & Ohnishi, 1996). It is broadly accepted that common buckwheat was initially domesticated in the northwest part of the Yunnan province in China (Murai & Ohnishi, 1996). This crop subsequently spread to Asian countries through two main routes (Murai & Ohnishi, 1996).
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