To cut down the amount of buckwheat, daikon radish cut into matchsticks (not as a condiment) and boiled wild spring vegetables such as Japanese parsley were sometimes mixed with the noodles.
また、蕎麦粉の節約のため、細切りのダイコン（薬味とは異なる）や、春にはセリなどをゆでて、麺と混ぜて盛りつけて食べることもあった。