Buckwheat seeds were subjected to the soaking process, in which they were immersed in water and allowed to absorb sufficient water, to decrease the number of bacteria in buckwheat flour. Aerobic plate count, the number of coliform bacteria, and the number of thermoduric bacteria in buckwheat flour decreased considerably following this process. Buckwheat flour was prepared from buckwheat seed after soaking process and a noodle-making test was performed. Little change was observed in the protein content, which is the main ingredient of buckwheat flour. Moreover, physical properties of the noodles prepared from the flour from buckwheat seed after processing and of those prepared from the flour from buckwheat seed without processing, did not show significant difference. Therefore, soaking process decreases the number of bacteria in buckwheat flour effectively.