What is Okinawa Soba?
The Origin and History of Okinawa Soba
Okinawa Soba is a beloved traditional dish of Okinawa Prefecture, as suggested by its name. Its origins date back to the Ryukyu Kingdom era in 1534. Historical records indicate that a Chinese envoy presented “funyu” (Chinese noodle soup) to the Ryukyu King as a tribute, which is considered the prototype of Okinawa Soba. Initially, it was consumed as a court dish and later became popular among the affluent during the Meiji period.
Evolution from the Ryukyu Kingdom Era to Modern Times
While Okinawa Soba established its status as a court dish during the Ryukyu Kingdom era, it underwent significant changes after World War II. During the post-war food shortages, wheat flour became more accessible, and the dish spread widely among the general populace. Many women opened soba shops in post-war Okinawa, and Okinawa Soba became a staple food for the masses.
Characteristics and Ingredients of Okinawa Soba
Features of Okinawa Soba Noodles
The noodles of Okinawa Soba are primarily made from wheat flour and use “kansui” (alkaline water). Therefore, the noodles resemble Chinese noodles but have a unique firmness and chewiness. Unlike Japanese soba, which uses buckwheat flour, Okinawa Soba’s texture is often compared to that of udon or ramen.
Typical Ingredients
Various ingredients are used in Okinawa Soba, with the following being the most representative:
- Sanmainiku: Tender pork belly with skin, simmered in sugar and soy sauce, adding a rich flavor to the soup.
- Beni shoga: Pickled ginger that enhances the soup’s taste with a refreshing sharpness.
- Kamaboko: Deep-fried fish cake, which is an essential ingredient.
Regional Variations in Ingredients
The ingredients of Okinawa Soba vary by region, each featuring unique twists. For example, in Ishigaki Island, “mozuku” seaweed is a common topping, while around Naha, “nankotsu soki” (pork cartilage) is popular. Exploring these regional variations adds to the charm of Okinawa Soba.
Southern Region Centered Around Naha (Curly Noodles)
In the southern region centered around Naha, curly noodles are common. These noodles hold the soup well, allowing you to savor the soup’s flavor with each bite. If you are trying Okinawa Soba for the first time, curly noodles are recommended.
Northern Okinawa Island (Flat Noodles)
In the northern part of Okinawa Island, flat noodles resembling “kishimen” are mainstream. These flat noodles have a chewy texture, and the flavor of the wheat flour spreads in your mouth with each bite. The soba from this region is particularly satisfying.
Ishigaki Island and Other Remote Islands (Round Noodles)
On Ishigaki Island and other remote islands, thin round noodles are used. These round noodles are firm and have a smooth texture. They also cook faster than other types of noodles, making it a quick dish to enjoy.
How to Enjoy Okinawa Soba
Recommended Ways to Eat and Top
To enjoy Okinawa Soba, start with the basic way of eating it. Soak the noodles in the soup and top with “sanmainiku,” “beni shoga,” and “kamaboko.” Additionally, adding a small amount of “ko-ree-gu-su” (Okinawan chili pepper soaked in Awamori) can give it a spicy kick.
Events and Festivals to Enjoy Okinawa Soba
In Okinawa, events and festivals are held to celebrate Okinawa Soba. For instance, on “Okinawa Soba Day” (October 17th), many soba shops offer special menus that both tourists and locals can enjoy together. There is also an annual Okinawa Soba stamp rally, where participants can visit multiple shops and collect stamps.
Famous Okinawa Soba Shops
Okinawa has many renowned Okinawa Soba shops, ranging from those utilizing charming old houses to the shops acknowledged as the first “Okinawa Soba King.” Here are some particularly popular ones worth visiting during your trip to Okinawa.
“Shuri Soba” in Naha City
Located in Shuri, Naha City, this famous shop carries on the flavor of the legendary soba shop “Sakuraya,” which closed in 1993. This shop is always bustling with customers.
- Features
- Homemade noodles prepared from 4 AM, known for their strong firmness.
- Clear broth and tender pork simmered in Awamori are exceptional.
- Access
- About a 7-minute walk from “Shuri Station” on the Yui Rail.
- Approximately 30 minutes by car from Naha Airport.
“Gabusoka Shokudo” in Nago City
This long-established shop in Nago City, with over 100 years of history, is known as the original place for “soki soba.”
- Features
- Rich broth made from pork bones and bonito.
- Handmade noodles using wood ash from the “iju” (Hime-tsubaki) tree.
- Access
- About 1 hour and 30 minutes by car from Naha Airport.
- Approximately 40 minutes by car from the “Kyoda IC” on the Okinawa Expressway.
- About a 2-minute walk from the “Toguchi” bus stop.
- About 10 minutes by car from the Churaumi Aquarium.
