Quality of buckwheat flour as well as the result of each process influences the scent, smooth sensation when swallowing, appearance and texture (firmness and other) affecting the taste of soba.
原料の蕎麦粉の善し悪しおよび各工程の出来が、香り・喉ごし・見栄え・食感（かたさ他）を左右し味に影響する。