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Originally Posted by cappuccino
I've never had slimy KinWa...when you cook it until the water is out it has the consistency of koooskooos :p
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Okay, that's true. Mostly, I've had it in soups or stews. It feels slimey in there. I like things like barley and rye in soup. Buckwheat's more like them, I guess, from a texture perspective.