Okinawa soba

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Okinawa soba

Sōki soba
Alternative names	Soba, suba
Type	Japanese noodles
Place of origin	Japan
Region or state	Okinawa Prefecture
Main ingredients	Noodles (wheat flour), broth (konbu, katsuobushi flakes, pork)
Media: Okinawa soba

Okinawa soba (沖縄そば) is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op.^[1] On Okinawa, it is sometimes simply called soba (or suba in the Okinawan language), although this Japanese term typically refers to buckwheat noodles in mainland Japan. The noodles of Okinawa soba are made from wheat flour, and do not contain any buckwheat.

The thick wheat noodles more closely resemble the texture of udon, and when served in soup, the broth is more similar to that of ramen. The noodles tend to have a circular cross section in the Yaeyama Islands and tend to be slightly flat in the rest of Okinawa Prefecture.

It is served in a broth flavored with konbu (edible seaweed), katsuobushi flakes and pork. Standard toppings are kamaboko (fish cake), sliced scallion and a thick slice of stewed san-mai niku (三枚肉, pork belly; lit. "three-layer meat") or soki (boneless pork ribs) and usually garnished with beni shōga (pickled ginger). For extra spice, diners can add a few drops of kōrēgūsu, which consists of chile peppers soaked in awamori rice liquor.

Varieties include:

• Sōki soba (ソーキそば) – topped with extra ribs, known as sōki in Okinawan.
• Tebichi soba (てびちそば) – topped with stewed pig's trotters.