Most soba noodles are made from 40-80 percent buckwheat flour with the remainder being unbleached white flour. Ito soba, which is 40 percent buckwheat flour, is a thin, delicate noodle that cooks quickly and easily absorbs the flavor of broth, sauces, or seasonings. Like cha soba (made with the addition of green tea powder), ito soba is especially good served cold in summer. Yomogi (mugwort) soba, another special variety, contains mineral-rich dried mugwort leaves. Mugwort soba, cha soba, and ito soba are not recommended for frying. Jinenjo soba is another popular noodle in Japan. A strengthening food rich in digestive enzymes, jinenjo helps bind the buckwheat flour, resulting in a smooth, soft noodle that is excellent in broth, yet sturdy enough for frying. Noodles that are 80 percent soba, 50 percent soba, and 40 percent soba all have a rich flavor and substantial texture.