Sobacha

Rinse 50 grams of Hulled buckwheat groats thoroughly under cold running water in a fine-mesh sieve until the water runs clear.

Spread the rinsed Hulled buckwheat groats evenly on a clean kitchen towel or baking sheet and allow them to air dry completely for about 30 minutes, or gently pat dry.

Heat a dry, heavy-bottomed pan or skillet over medium-low heat. Add the dried Hulled buckwheat groats and toast, stirring constantly with a wooden spoon, for 10-15 minutes until they turn a deep golden brown and release a distinct nutty aroma. Be careful not to burn the Hulled buckwheat groats.